Chile’s Meat Supply Picture Splits by Species, Region and Carcass Weight

Chile’s third-quarter 2026 statistics show that an aggregated view of “meat” conceals sharply different species trends. Broiler production fell 11.1% year on year to 169,226 tonnes, while turkey output rose 20.6% to 2,203 tonnes. Pork production increased 3.2% to 157,756 tonnes and beef output rose 1.2% to 49,046 tonnes.

Regional concentration adds a second dimension to the national figure. O’Higgins and Ñuble accounted for 62.0% of broiler volume and recorded a 15.7% decline. The Metropolitan Region accounted for a further 34.6%, down 3.3%. In pork, O’Higgins represented 89.3% of national production. For beef, Los Ríos and Los Lagos supplied 37.8%, while La Araucanía and the Metropolitan Region also increased output.

For procurement, manufacturing and sales, this means a national poultry decline does not automatically describe availability, weight range or price of every product. Broiler, turkey, pork and beef are moving from different production bases and geographies. Dominant regions also determine exposure to disruptions in transport, capacity and animal health.

Animal numbers and tonnage must not be conflated either. In cattle, slaughter numbers fell 1.2%, while carcass-meat output increased 1.2%. That contrast points to changes in average carcass weight alongside the number of animals. The useful supply-chain reading is therefore not a single national indicator, but the combination of species, region, head count, tonnage and commercial destination.