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
In this go-to summer grilling recipe, Beef Back Ribs are marinated in an Asian-inspired marinade and then grilled to perfection.
A spicy sauce made with chili sauce and crushed red pepper flakes gives these Spicy Beef Back Ribs amazing flavor.
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.
