WASHINGTON, D.C. (RFD News) — U.S. commercial red meat production rose in March as a stronger pork run more than offset lower beef output. March production reached 4.51 billion pounds, up 2 percent from a year earlier.
Pork production totaled 2.40 billion pounds, up 7 percent from March 2025. Hog slaughter rose 6 percent to 11.0 million head, while average live weight edged up 1 pound to 292 pounds.
Beef production moved the other way. Output totaled 2.10 billion pounds, down 3 percent from a year ago. Cattle slaughter fell 6 percent to 2.34 million head, but average live weight climbed 45 pounds to 1,471 pounds.
Other species were lower as well. Veal production fell 16 percent, with calf slaughter down 23 percent. Lamb and mutton production dropped 6 percent, and sheep slaughter slipped 1 percent from last year.
For the first quarter, commercial red meat production totaled 13.2 billion pounds, down 2 percent from 2025 as lower beef output continued to weigh on the total.
Farm-Level Takeaway: March pork gains lifted total meat production, but first-quarter output still ran below last year.
Tony St. James, RFD News Markets Specialist
Justin Wilson’s Hominy and Chili Casserole is a hearty, flavor-packed dish that combines canned ingredients for a comforting Cajun twist.
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.”
Stuffed with garlic, peppers, and good ol’ Cajun flavor, this pork roast is so tender it’ll fall off the bone before you can say, “I gar-on-tee!”
Slow-simmered Cajun beans cooked in corned beef stock for rich, Southern flavor—just like Justin Wilson used to make.
