LUBBOCK, Texas (RFD-TV) — Feedlot inventories continue to tighten, as expected, according to December’s Cattle on Feed Report (PDF Version) from the U.S. Department of Agriculture (USDA), which delivered no surprises, with all key figures landing squarely within trade expectations. Cattle and calves on feed in feedlots with a capacity of 1,000 head or more totaled 11.7 million head on December 1, down 2 percent from a year earlier.
Placements during November fell sharply to 1.60 million head, 11 percent below last year and the lowest November placements on record, reflecting limited feeder supplies and high prices. Marketings also declined 12 percent from a year ago, marking the second-lowest November total since records began, reinforcing the picture of tight fed cattle availability moving into early 2026.
By state, Nebraska remained the largest feeding state with 2.67 million head on feed, followed by Texas at 2.61 million head and Kansas at 2.44 million head. Texas inventories were down 9 percent from a year earlier, a decline exacerbated by the ongoing closure of the Mexican border to feeder cattle due to concerns over New World screwworm, further restricting placements.
Farm-Level Takeaway: Tight feeder supplies and lower placements point to continued cattle market support, with regional impacts heightened in Texas by reduced feeder imports.
Tony St. James, RFD-TV 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!”
