As food inflation continues to challenge Canadian families, consumers are rethinking how they shop for and prepare meat. The search for affordable protein is putting new attention on pork’s versatility and value.
Hubert Muckel, a recently retired butcher from southwestern Manitoba, says watching the flyers and choosing economical cuts can make a big difference. Having seen decades of price swings behind the counter, he notes that what used to be “everyday” cuts are now premium, while certain pork products offer exceptional value.
Thirty years ago, lower-cost cuts doubled and tripled in price,” Muckel says. “But today, if you pay attention, you can find pork tenderloin cheaper than hamburger, or boneless pork backs on sale for less than ground pork.”
According to Muckel, shifting consumer demand creates opportunities for smart shoppers. When retailers promote back ribs, for example, boneless pork backs often go on sale to balance supply. “That’s where the value is—you just have to look for it,” he explains.
In his own household, Muckel says pork and chicken remain staples for stretching the food dollar. “I can get three meals out of a $12 barbecue chicken,” he says, “and the same is true when you plan pork meals carefully.”
The bottom line: planning, flexibility, and paying attention to weekly specials can help consumers continue to enjoy high-quality meat despite rising grocery costs. For families looking to make their budgets go further, pork remains one of the best-value proteins on the market.
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