What Chefs Are Buying in 2025: The Top-Selling Wholesale Meat Right Now

The meat game is changing. Fast. Whether you're running a fast-paced commercial kitchen or curating menus at a fine-dining hotspot, staying ahead of protein trends gives you a competitive edge.

So what’s sizzling in 2025?

We’ve rounded up the most in-demand wholesale meat chefs are ordering right now—based on purchasing trends, supplier insights, and kitchen buzz across the country.

1. Wagyu Beef – Still King of the Premium Plate

Wagyu’s reign continues, and demand hasn’t slowed. Chefs are using it not just for steaks, but for burgers, tartare, and even upscale sliders. We’ve seen an increase in bulk orders of Wagyu trim and ground due to its versatility and excellent marbling.

2. Bone-In Pork Chops – The New Ribeye

Meaty, full of flavour, and cost-effective, bone-in pork chops are a go-to for pubs and bistros. They're also seeing renewed interest thanks to the "pork renaissance" movement, which focuses on heritage breeds and nose-to-tail use.

Menu Move: Brine them overnight and finish on a grill – diners love that smoky crust.

3. Chicken Thighs – Budget Star, Big on Flavour

Skin-on, boneless chicken thighs continue their ascent. Chefs love their deep flavour, affordability, and ability to hold up in everything from curries to confit. Thighs also store and reheat better than breast, making them ideal for catering.

Why It Sells: High yield, forgiving to cook, and packed with umami.

4. Short Ribs – A Winter Power Move

Especially in colder months, short ribs are dominating the wholesale scene. Slow-braised, sous-vide, or smoked, they’ve become the darling of comfort-forward menus.

Pro Move: Order them cross-cut (Korean style) to get creative with plating.

5. Lamb Shoulder – The Hidden Hero

While racks of lamb get the fame, chefs are waking up to lamb shoulder for large-format roasts and Mediterranean dishes. It’s cost-effective and incredibly rich when slow-cooked.

Try This: Shred and serve over flatbreads with yogurt and herbs.

6. Turkey Cuts – Not Just for Christmas

Restaurants offering health-conscious and allergy-friendly menus are turning to turkey year-round. Especially popular: turkey thighs and turkey breast medallions for sandwiches, bowls, and family-style dishes.

Why Now? Lean protein, menu versatility, and strong consumer demand for “clean” eating.

7. Beef Brisket – Smokehouse to Fine Dining

Thanks to barbecue culture crossing into mainstream dining, brisket is flying out the door. Whether smoked low-and-slow or turned into pastrami, chefs seem to be finding inventive ways to elevate this humble cut.

Hot Tip: Get whole briskets (packer cuts) to control trimming and cost.

8. Duck – A Comeback Bird

Duck breast and duck legs (especially confit) are trending in high-end and Asian-fusion kitchens. Chefs are embracing it for its rich flavour and ability to elevate a plate with just a few ounces.

9. Game Meat – The Wild Card

From venison to wild boar, game meat is showing up more often in 2025. Restaurants are featuring limited-time offers and seasonal specials with game as diners crave adventurous, protein-packed alternatives. Make sure your game is sourced from certified game farms to ensure consistency and legality.

10. Ground Blends – The Rise of Custom Mixes

Chefs are moving beyond plain ground beef. Blends of beef + pork, lamb + veal, or even brisket + chuck + short rib are being used in signature burgers and meatballs. Some suppliers now offer custom grinds for branded menu items.

Final Bite: The Right Meat Makes the Menu

Staying stocked with the right cuts isn't just about following trends—it’s about keeping your food cost in check and your menu exciting. Always partner with a trusted wholesale supplier who understands chef needs and can deliver on quality, consistency, and pricing.