Butchery:

Beef continues to see strong demand despite high prices, and December brings its own seasonal rhythm as festive cuts take centre stage. Alongside the usual roasts and grills, chefs are leaning into celebratory favourites such as fore rib, sirloin joints, fillet, rump caps, and slow-braising cuts like short rib and brisket. These offer both indulgence and versatility across Christmas menus, from traditional centrepieces to elevated sharing feasts. After a year of steep increases in deadweight costs, there is cautious optimism that the pace of inflation will ease as we move into the new year, though quality remains excellent and demand steady.

For lamb, the landscape is shifting. Traditional UK consumers are eating less of it, but strong demand from Europe keeps the market firm. As supply begins to overtake domestic appetite, there is expectation that prices may soften in the new year. For now, lamb offers chefs a premium but rewarding option for festive menus, with its depth of flavour lending itself beautifully to slow-braising, roasting and aromatic winter dishes.

The pork market is comparatively steady. Retailers are keeping prices low to maintain pork as a value-friendly protein, and hospitality continues to use it creatively. December, of course, brings heightened demand for pigs in blankets, and availability remains good across both standard and premium formats. Whether used traditionally as a Christmas trimming, built into small plates or reimagined for modern menus, pigs in blankets remain one of the season’s most-loved essentials. Pork shoulders, bellies and loins also continue to offer excellent versatility for comfort-driven menus.

In the world of poultry, affordability remains essential. These are the proteins diners are most likely to switch to when budgets tighten. Processors are investing heavily in new product development to keep chicken interesting while navigating planning challenges that continue to delay progress on welfare initiatives such as the Better Chicken Commitment. Retail pricing should stay steady, but foodservice may see gentle increases as processors balance their risk across both sectors. Poultry remains a strong, flexible category for winter menus, particularly as chefs look for reliable, cost-effective centrepieces.

Festive preparations naturally bring us to turkey, which is in good supply this season. Availability is strong across whole birds and a wide range of prepared formats, giving chefs the flexibility to choose what best suits their service. Options include crowns, boneless joints, stuffed portions, butterflied cuts and ready-to-roast roulades, all designed to support smoother service during the busy weeks ahead. Whether featured as a hero dish, carved at the pass or refined into canapés, turkey remains a dependable foundation for December menus.

Game also steps into the spotlight this month, bringing depth, richness and a sense of seasonality that fits December perfectly. Venison from red, roe, fallow and sika deer is in excellent condition, offering lean, flavourful cuts ideal for roasting joints, slow braises or elegant plated mains. Pheasant is at its peak and remains a winter favourite, while partridge brings a lighter, more delicate option for chefs seeking smaller centrepieces. For those looking to introduce something truly atmospheric, mallard, teal and woodcock deliver that unmistakably gamey character that works so well with festive flavours like juniper, red wine, pancetta and winter brassicas. With quality high and availability strong across most species, now is a brilliant moment to let game play a starring role alongside your classic Christmas proteins.