ontario pork news

What does 2016 hold for Canada’s pork market? How much pork—and which cuts—are consumers eating at home? In restaurants? And what are they looking for when buying pork?

In the last installment of this newsletter, we started by breaking the entire pork carcass into the major retail and foodservice primals. We can now focus on sections of the hog that are more manageable in size and that contain muscle groups that are similar in composition and utilization.

With consumer trends and tastes constantly changing at an alarming rate, it’s important for retail and retail professionals to have a solid foundation about how major pork cuts are broken down. Having this knowledge allows for the chef, meat manager, or even home consumer to creatively explore undervalued cuts and provide for innovative and exciting culinary experiences.

Selected topics of this webcast include an economic overview of the factors affecting pork prices & production as well as an analysis of economic trends and their impact on current and future retail sales.