A new report from Dalhousie University’s Agri-Food Analytics Lab says beef is quickly becoming a luxury item in Canada, with soaring prices changing the way many families approach summer barbecues

“In Canada, beef is no longer just food—it’s a financial decision,“ said Sylvain Charlebois, the study’s lead author. “What was once a staple of the summer grill, is now a luxury item, priced out of reach for many families.”

The study points to steep price hikes since January.

The cost of striploin is up 34.2 per cent, top sirloin has increased 33.7 per cent, and rib cuts have jumped nearly 12 per cent. Even pork ribs, chicken breasts and plant-based burgers have seen price increases of roughly six per cent.

A shrinking cattle inventory is a key factor. Canada’s beef cow population has dropped to its lowest level since 1989, with many producers exiting the industry amid volatility, according to the report.

 “We don’t expect beef prices to stabilize before mid to end of 2026 but the increase is way more than what we were expecting”

Still, some independent butchers are pushing back against the trend of sky-high prices.

Case De-Carlo, owner of Pete and Gus Meat Market in Barrhaven Ont., says their family-run shop can often beat big-store prices.

“I’ve checked very recently, we are a good 10 per cent or so lower, especially in our prime cuts like our T-bones and our rib steaks,” said De-Carlo. “All of the cuts that we have here, we cut daily. Everything is fresh and the quality of the beef is very, very nice. Everything here is from Alberta, it’s all grass fed and we only strictly deal with Canadian farmers.”

De-Carlo says the shop tries to works directly with producers when possible, which keeps prices more stable.

“We do avoid the big packers the best we can, so that we go from farmer to table in fewer steps,” he said. “But with how things stand, we are still expecting things to rise.”

De-Carlo adds butcher shop is willing to absorb some of the impact.

“It’s very important, especially this time of year, to spend time with the family and as a family business, we share those values,” he added. “We want the summer sizzle to be on the grill, not the wallet if we need to, we will cut into some of our margins to make sure that beef is still readily accessible to the people.”

Other pressures include transportation costs, carbon pricing, labour expenses, and limited processing capacity. The report also raises concerns about a lack of regulatory scrutiny, noting that, unlike the U.S., Canadian authorities have not taken major action on possible price fixing in the beef sector.

“We don’t expect beef prices to stabilize before mid to end of 2026 but the increase, as we’re seeing right now in the market, is way more than what we were expecting, beyond what I think is reasonably acceptable,” said Charlebois.

The result is Canadians are eating less beef, according to the study. Per capita consumption fell 7.1 per cent in 2023 and another 2.1 per cent this year.

“Consumers will continue to enjoy beef,” added Charlebois. “But with moderation, and on occasions that justify the cost.”