WASHINGTON, D.C. (RFD NEWS) — U.S. export sales were mixed last week, with corn shipments climbing sharply while pork sales fell to a marketing-year low. USDA data for the week ending April 16 showed strong movement in corn, wheat, sorghum, and cotton, while pork and rice struggled.
Corn sales reached 51.8 million bushels for 2025/2026, down 6 percent from the prior week but up 3 percent from the four-week average. Exports jumped to 76.9 million bushels, up 25 percent on the week. Mexico bought 23.4 million bushels, Japan 16.7 million, and South Korea 16.1 million. New-crop sales totaled 17.3 million bushels, all to Mexico. Daily reporting also showed additional corn sales to Mexico and unknown destinations. Wheat exports rose 68 percent to 19.3 million bushels, while sorghum sales surged to 7.6 million bushels, mostly to China.
Soybean sales improved to 13.4 million bushels, up 47 percent from the prior week, but exports slipped to 28.2 million bushels. Cotton sales were weaker, though Pima cotton posted a marketing-year high. Beef sales rose 26% from the prior week.
Pork sales fell to 16,100 metric tons — a marketing-year low — down 57 percent from the prior week. Rice sales dropped 78 percent, another unusually weak spot in the report.
Farm-Level Takeaway: Corn export demand remains supportive, but weak pork and rice sales show uneven global demand trends.
Tony St. James, RFD News Markets Specialist
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.
