LUBBOCK, Texas (RFD NEWS) — Cull cow prices are entering 2026 at historically high levels, and while seasonal patterns suggest a mid-year rally is still possible, gains may be more modest than usual. That outlook comes from Dr. David Anderson, Texas A&M AgriLife Extension livestock economist, who says tight supplies remain the dominant factor supporting the market.
Cull cow prices typically soften in the fall as slaughter rises, but that pattern largely failed in late 2025. Southern Plains auction prices for 85–90 percent lean cows held near $163 per hundredweight from June through year-end. Nationally, cutter cow prices dipped seasonally but recovered most of those losses by December, even as cow beef cutout values declined more than 9 percent.
Slaughter trends help explain the resilience. Beef cow culling stayed exceptionally low in 2025, down more than 17 percent year over year, reflecting herd rebuilding efforts and a smaller cow inventory. Dairy cow slaughter increased modestly in the second half of the year as the U.S. dairy herd expanded to its largest size since the early 1990s.
Looking ahead, Anderson expects lean beef grinding supplies to remain tight, supporting prices into mid-year. While dairy cow culling could increase if milk prices weaken further, beef cow slaughter is likely to stay limited.
Farm-Level Takeaway: Tight beef cow supplies and steady demand point to continued record-level cull cow prices in 2026.
Tony St. James, RFD NEWS Markets Specialist
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.
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!”
Try this steakhouse favorite in a sandwich. Strips of steak served on a roll with crunchy romaine lettuce, parmesan cheese, and Caesar dressing.
