NASHVILLE, TENN. (RFD NEWS) — Cattle markets are setting up for a significant supply squeeze in late spring and early summer 2026 as sharply lower feedlot placements in December 2025 work their way through the system. According to analysis from Hyrum Egbert, Author of The Big Bad Beef Packer newsletter on LinkedIn, the decline points directly to tighter fed-cattle availability during a period when packer demand is typically strongest.
December placements fell to just 89 percent of year-ago levels nationwide, with the deepest cuts concentrated in core feeding states. Texas placements were at roughly 83 percent of last year, Kansas at nearly 80 percent, and Colorado at about 78 percent. Those cattle would normally be harvested about 150 to 160 days later, creating what Egbert describes as a “supply air pocket” centered on May and June.
That timing matters. Late spring and early summer are historically peak demand periods for beef, and packers rely on steady throughput to control costs. With fewer cattle in the pipeline, plant utilization rates are likely to remain under pressure, even after recent capacity reductions.
Egbert notes the issue is structural rather than temporary. Lower placements today mathematically guarantee tighter supplies tomorrow, regardless of demand conditions.
Farm-Level Takeaway: Reduced winter placements indicate tighter fed cattle supplies and greater leverage during peak-demand months.
Tony St. James, RFD News Markets Specialist
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.
