Due to an increase in New World screwworm cases, the Mexican border “is not going to open anytime soon”

“I don’t think we’re going to see cattle coming across the border at all because of that increase in their cases in Mexico.”

The U.S./Mexico border remains closed to cattle on concerns of New World screwworm, but cases are still rising for our southern neighbor.

One analyst points out that those increases will likely keep traffic at a standstill for some time.

According to Brian Hoops, the President of Midwest Market Solutions, “Their screwworm cases since July have increased by 53% which tells us that the border is not going to open anytime soon. They’re going to have to get this facility built in Texas, that’s going to take some time but in the meantime, I don’t think we’re going to see cattle coming across the border at all because of that increase in their cases in Mexico. We certainly don’t want that to happen here in the United States.”

Mexican officials say that there were more than 5,000 cases in the country as of mid-month. More than 600 of those are still active, impacting cattle, horses, sheep and even dogs.

Related Stories
Tender beef shanks slow-baked with carrots, potatoes, and onions in a wine-spiked Cajun sauce—sealed in a cooking bag to lock in every bit of bold, savory flavor.
Justin Wilson’s Peanut Butter Baked Beef Brisket is a rich, tender roast slow-baked with a savory peanut butter sauce. You’ll love this bold twist on classic braised brisket, garontee!
“We’re now at again another record high, $221.51 per hundredweight for steers for 2025.”
Slow-simmered Cajun beans cooked in corned beef stock for rich, Southern flavor—just like Justin Wilson used to make.
A rich, flavorful stock made by simmering corned beef with Cajun seasonings. Justin Wilson’s Eazy Corned Beef Stock recipe adds depth to beans, stews, and classic Southern dishes.
A down-home, one-pot wonder with a Cajun kick.