Beef, Poultry & Pork Market Update
1/2/26
Highlights
Beef
The beef market is experiencing typical year-end volatility. Holiday demand has tapered off, and packers are working through heavier carcass weights, which is adding pressure to the market. Rib and loin primals are softening as seasonal demand fades, while end cuts and grinds remain steady to slightly weaker due to slower retail movement. Trimmings are under pressure as grind demand eases post-holiday. Expect packers to adjust kill schedules to manage supply, which could stabilize pricing in the coming weeks.
Poultry
Chicken supply remains ample, with processors maintaining strong production levels. Breast meat is soft as retail and foodservice demand slows post-holiday, while wings are steady with playoff season approaching. Leg quarters continue to find support from export channels, and tenders are holding firm on foodservice demand. Overall, pricing is expected to remain under pressure until seasonal demand picks up in mid-January.
Pork
Pork markets are mixed as processors balance holiday slowdowns with export demand. Bellies have softened after strong seasonal runs, and ribs are trending lower as foodservice demand cools. Hams remain firm on export interest, while loins and butts are under pressure from retail promotions winding down. Trim markets are steady, supported by sausage demand, though cushions are holding flat.
Bacon
Holiday-shortened trading brought some big swings in the belly market. Primal bellies averaged about $126.33/cwt, and derind 9–13# bellies came in around $163.33/cwt after a strong rally Friday pushed values up before pulling back Monday. Even in a short week, these moves show how much bellies influence overall pork pricing.
Why does this matter? Bellies are a major driver of the pork cutout, and last week’s spike helped keep the cutout firm despite lighter holiday volumes. That’s important for bacon programs and menu planning going forward.
Looking ahead, supply fundamentals lean bearish into Q1. USDA’s Hogs & Pigs report shows heavier weight classes up year-over-year, which points to steady availability. Cold Storage data adds another layer—November belly inventories climbed month-over-month, giving the market a buffer against short-term shocks but not removing volatility altogether.
Chicken
WOGs – Down
Whole Wings – Steady
Boneless/Skinless Breasts – Steady
Tenders – Steady
Drumsticks – Up
Leg Quarters – Down
Bone-In Thighs – Steady
Boneless/Skinless Thighs – Down
Pork
Bellies – Down
Spareribs – Down
Hams – Up
Loins – Down
Back Ribs – Down
Tenderloins – Up
Butts – Down
Picnic – Steady
Cushion – Steady
Fat Trim – Steady
Lean Trim – Down Slightly
Beef subprimals USDA Choice for delivery week of 1/5/26.
Ribs
Light Lip-on
Ribeye– Down
Heavy Lip-on
Ribeye– Down
Loins
Striploins–
Down
Top
Sirloins– Down
Tenderloins–
Down
Chucks & Rounds
Shoulder Clod Heart– Down
Shoulder Tenders– Up
Chuck Roll– Up
Top Rounds– Up
Bottom Round Flats– Up
Thin Meats
Briskets– Down
Flap Meat– Up
Ball Tips– Up
Tri Tips– Up
Flank Steak– Up
Outside Skirt–
Up
Ground Beef
73% lean- Down
81% lean- Up
Ground Chuck Angus - Up