WASHINGTON (RFD-TV)—The U.S. Department of Agriculture (USDA) monthly Cattle on Feed report for September showed 11.1 million head in U.S. feedlots with capacity of 1,000 head or more on September 1, 2025, down one percent from last year.
Placements in August totaled 1.78 million head, 10 percent below 2024, with net placements at 1.73 million. Marketings reached 1.57 million head, 14 percent lower year over year, marking the lowest August marketing level since the data series began in 1996.
Ahead of the report, analysts expected August placements at 88.6 to 93.4 percent of last year, averaging about 91.3 percent. The USDA’s reported figure came in on the lower end of that range, underscoring a slowdown in feeder cattle availability.
Contributing factors include fewer Mexican feeder imports, earlier marketing of lighter-weight calves, and a historically small beef cow herd. The other disappearance was 51,000 head, down six percent.
Tony’s Farm-Level Takeaway: August placements and marketings confirm tighter fed cattle supplies heading into fall. Fewer cattle on feed suggest smaller slaughter numbers this winter, which could support strong prices if beef demand holds firm.
In this go-to summer grilling recipe, Beef Back Ribs are marinated in an Asian-inspired marinade and then grilled to perfection.
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!
