NASHVILLE, Tenn. (RFD-TV) — Beef producers from across the country will soon head to Music City as CattleCon 2026 prepares to kick off in February. The annual gathering is the largest event of the year for the cattle industry, bringing together producers, industry leaders, and partners for several days of marketing opportunities, networking, and educational sessions.
Kristin Torres with the National Cattlemen’s Beef Association (NCBA) joined us in the studio on Thursday’s Market Day Report to share what attendees can expect. She highlighted the scope of the event, which will take place February 3 at the Music City Center in Nashville, Tennessee, and noted that it remains a key opportunity for producers to connect and engage with the latest industry developments.
Torres also emphasized the value of the event’s wide range of programming, which includes sessions geared toward improving producer knowledge and supporting the future of the beef industry.
This show-stopper holiday main dish recipe will impress any guest lucky to sit at your table! The crunchy, salty pistachio crust on the succulent, slow-cooked ribeye roast pairs perfectly with the rich mushrooms, shallots, and red wine sauce.
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!
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.
