LUBBOCK, TEXAS (RFD NEWS) — Cash fed cattle prices have pulled back in recent weeks, even as boxed beef values and consumer demand continue moving higher.
Analysis from Certified Angus Beef’s Paul Dykstra shows cash cattle traded near $234 per hundredweight last week, down from roughly $243 two weeks earlier. Pressure has come from broader market uncertainty tied to geopolitical tensions, weaker Live Cattle futures, and smaller weekly harvest volumes that have given packers added leverage. A strike at the JBS Greeley plant has also disrupted regional flows, shifting cattle to other facilities.
At the same time, carcass weights remain unusually heavy, down just 4 pounds since January, compared to a typical 16-pound seasonal decline. That suggests feedyards are becoming less current on market-ready cattle, even with historically tight supplies.
Wholesale beef values are moving in the opposite direction. Cutout prices have surged alongside strong demand, with retail beef prices hitting a record $9.64 per pound in February.
Higher grading is also reshaping the market. Prime carcasses are expected to exceed 14 percent of the mix in 2026, expanding premium beef supply and supporting broader demand growth.
Farm-Level Takeaway: Strong beef demand is offsetting weaker cash cattle.
Tony St. James, RFD NEWS Markets Specialist
A spicy sauce made with chili sauce and crushed red pepper flakes gives these Spicy Beef Back Ribs amazing flavor.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
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.
