LUBBOCK, Texas (RFD-TV) — U.S. feedlots are expected to show slightly lighter October and November cattle inventories as analysts anticipate modest declines in placements and marketings heading into winter. The latest pre-report trade estimates suggest on-feed totals remain below year-ago levels, signaling tighter feeder supplies that could influence pricing and marketing strategies through early 2026.
Analysts surveyed ahead of the USDA’s delayed Cattle on Feed report project November 1 on-feed inventories around 97.8% of last year, with October placements near 92.1% and marketings near 92.4%. Estimates for October 1 similarly point to softer activity, including placements at 91.2% and marketings at 95.9%, reflecting disruptions from the recent government shutdown that delayed reporting.
For cattle producers, shrinking placements may tighten fed-cattle supplies later in 2026, while steady marketings indicate continued movement despite cost pressures. Feedlots may face firmer feeder prices if numbers remain below normal levels. Lower cash and future prices may also signal that the market is ready for expansion through heifer retention and herd rebuilding.
Farm-Level Takeaway: Early estimates point to slightly tighter cattle supplies, reinforcing the need to monitor prices and timing for winter marketing.
Tony St. James, RFD-TV Markets Specialist
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!”
