LUBBOCK, Texas (RFD-TV) — Dairy and livestock producers across the Northeast are entering year-end planning with fresh reminders of how quickly markets, costs, and weather can change. Preparing for 2026 is increasingly about more than setting budgets — it requires a full review of risk management strategies to protect revenue and maintain financial stability.
The past year featured volatile milk prices, tight cattle supplies, shifting global demand, and rising input costs. Evaluating how tools such as Dairy Revenue Protection (DRP) and Livestock Risk Protection (LRP) performed in 2025 can help identify gaps and fine-tune coverage for the year ahead. Changes in expansion plans, debt levels, or facility investments should also be considered when assessing how much price risk an operation can realistically absorb.
Megan Clancy, a Livestock Insurance Specialist for Crop Growers, says updating break-even costs remains critical as feed, fuel, and operating expenses fluctuate. Scenario planning—testing outcomes under scenarios where milk prices fall, cattle prices soften, or feed costs rise—can clarify where protection is most needed. Aligning risk tools with operational and financial goals helps improve cash-flow predictability and lender confidence.
Farm-Level Takeaway: Reviewing risk management now can help dairy and livestock producers enter 2026 with clearer margins and fewer surprises.
Tony St. James, RFD-TV 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.
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!”
