The Role of Ground Beef: A Secret Weapon or Achilles Heel?

North American consumers love ground beef, with estimates that 50% of beef consumption in Canada and the US come from ground beef. It is a go-to favourite providing a quick nutrient-rich meal, with easy preparation for families on the go. The versatility of ground beef for tacos, beef patties or chili; along with its affordability keeps it on the consumers plate even when economic times are tough. It has been the industry's least expensive, most versatile, most convenient cut for years. Our secret weapon.

Growing demand, surpassing production

The Achilles heel occurs when demand surpasses production, requiring the industry to adjust. From 1975–2025, the Canadian population increased by 79% or 18.5 million people. In addition, the quick service restaurants that made hamburgers a staple of the American diet took off, increasing demand. The number of people who were looking to purchase ground beef was steadily increasing, but domestic supplies failed to keep up.

In the 1970s, Canada processed more than 800,000 cows per year, providing a significant amount of beef trim which was then made into ground beef. Between 2015 and 2024, around 491,000 cows were processed every year, down 39%. Heavier carcass weights have offset smaller numbers. Non-fed beef production averaged 477 million pounds (carcass weight) in the 1970s, but over the last decade is up 13% to 538 million pounds (carcass weight). However, there is significant variability throughout the cattle cycle, with some years well below that when the herd goes into expansion phases and cow marketings drop.

Assuming there are 491,000 cows processed per year in Canada, with an average carcass weight of 735 pounds, that provides 224 million pounds (boneless weight) of lean beef to the Canadian market. While this sounds like a lot, this is only 5.38 pounds (2.44 kg) per Canadian. This works out to around 22 quarter-pound burgers per person per year.

The May long weekend is the unofficial start to summer, when households get together and fire the grill. What a better way to enjoy an afternoon, or weekend than with the smell burgers barbequing in the background? Looking at a typical friend group, there is usually at least one that forgoes the health benefits of a well-rounded meal in favour of a couple (or more) double quarter-pounder burgers during such a gathering. Four burgers in this one meal accounted for almost one-sixth of that person’s allotted lean ground beef total for the year. Add in other get-togethers like a chili cookoff or a taco night, and 2.4 kilograms can disappear quickly.

Imports: the answer or the enemy?

Eighty-five per cent of domestic beef production is from fed cattle, that produce a lot of fatty 50% trim. This fatty trim produces a hamburger that will fall apart on the grill. By blending lean 85% trim with the trim from fed cattle, it can increase the value of trim coming from feedlot cattle. But to do this requires more lean trim!

How does two-way trade increase ground beef supplies in Canada?

• In 2024, 57% of Canadian exports to the US were primals, with the remaining 43% assumed to be 50% trim. Of total imports from the U.S., 32% were primals and 68% were assumed to be 85% trim.

• Outside of the U.S., 57% of Canadian exports were primals, with the remaining 43% assumed to be 50% trim. Of total imports outside of the U.S., 25% were primals and 75% were assumed to be 85% trim.

• By exporting surplus 50% trim and importing additional 85% lean trim and additional 5.74 pounds of beef (2.60 kg) is available to every Canadian.

During the last cycle from 2004 to 2015, when domestic beef production was declining, Canadian consumption was supported by larger imports. Then, from 2015 to 2022 when domestic production increased, that market share was gained back. In 2019, only 19% of consumption came from imports. This has increased to an estimated 30% in 2025. Trade rules ensure that beef either produced in Canada or imported, is to the highest safety and quality standards.

What does it all mean?

The free market and international trade works. By exporting surplus product that Canadians may be ‘full’ of and importing product that is highly sought after, Canadians enjoy beef in the form they prefer. This ensures that Canadians continue to ask for beef at their local grocery store.

It would be great if we produced everything Canadian consumers demand all by ourselves. But that isn’t possible when the consumer has a greater preference for some cuts over others. Two-way trade means that consumers get more of the type and cuts of beef they want.