WASHINGTON, D.C. (RFD NEWS) — U.S. red meat production finished 2025 on a stronger monthly note, led by higher beef and pork output in December, even as full-year totals remained below 2024 levels. USDA data show packers ran harder late in the year, supported by more slaughter days and heavier carcass weights.
Beef production totaled 2.30 billion pounds in December, up 4 percent from a year earlier. Cattle slaughter increased 2 percent to 2.58 million head, while average live weights climbed sharply, up 32 pounds to 1,463 pounds. The weight gain accounted for much of the year-over-year increase in beef output despite a smaller national cattle herd.
Pork production reached a record December high of 2.52 billion pounds, up 8 percent from 2024. Hog slaughter rose 7 percent to 11.5 million head, with average live weights edging up 2 pounds to 293 pounds, reinforcing strong processing efficiency.
Beyond beef and pork, veal production declined sharply, down 31 percent, while lamb and mutton production rose 3 percent. For all of 2025, total red meat production fell 2 percent, with beef down 4 percent and pork down 1 percent year over year.
Farm-Level Takeaway: Heavier weights and strong late-year slaughter supported December production, but lower annual totals highlight ongoing supply tightness heading into 2026.
Tony St. James, RFD NEWS Markets Specialist
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.
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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.
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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.
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