LUBBOCK, TEXAS (RFD NEWS) — Wholesale beef prices are moving higher earlier than normal this year, signaling tighter supplies and strong demand across cattle markets.
The Choice boxed beef cutout moved above $400 per hundredweight, up roughly $50 since the start of the year, according to analysis from Mississippi State University’s Josh Maples. The Select cutout also climbed sharply, reaching levels not seen since mid-2020. The spread between Choice and Select has remained narrow, indicating a limited premium for higher-grade cattle so far in 2026.
Farm-Level Takeaway: Tight supplies are driving stronger early-year cattle prices.
Ton St. James, RFD NEWS Markets Specialist
Beef prices typically build gradually early in the year before peaking ahead of summer demand. This year’s move higher is happening sooner, reflecting tighter cattle supplies and reduced beef production. Buyers may also be stepping in earlier to secure product ahead of expected supply constraints later this spring.
Strength in Rib and Loin primals have driven much of the increase, with both cuts trending higher since mid-January and supporting the broader cutout. Firm boxed beef values continue to provide underlying support to fed cattle prices as the market moves toward peak seasonal demand.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
“It’s been a very interesting year!”
