LUBBOCK, TEXAS (RFD NEWS) — Wholesale dairy prices sent mixed signals late in 2025, with falling cheese and butter values offset by firmer prices for nonfat dry milk and dry whey — a combination that points to tighter margins for many dairy operations heading into 2026.
U.S. Department of Agriculture (USDA) data show weaker pricing for major fat-based products while protein markets remain comparatively supported.
From mid-December to early January, prices for 40-pound Cheddar blocks dropped more than 13 cents to $1.41 per pound, while wholesale butter fell nearly 9 cents to $1.43. In contrast, nonfat dry milk and dry whey prices increased modestly. CME spot prices generally tracked those trends, with cheese and butter averaging below recent USDA wholesale levels.
International markets showed similar divergence. Oceania butter and skim milk powder prices declined from November to December, while export prices for Cheddar cheese and European dry whey strengthened. U.S. butter and cheese remained competitive globally, though U.S. prices for nonfat dry milk and dry whey exceeded international benchmarks.
Supply-side pressure continues to build. November milk production (PDF Version) rose 4.5 percent year over year on higher cow numbers and productivity, while the all-milk price fell to $19.70 per hundredweight. USDA forecasts 2026 milk production at 234.3 billion pounds, with lower Class III prices expected to weigh on returns.
Farm-Level Takeaway: Mixed product pricing and rising milk supplies suggest margin management will remain critical as 2026 unfolds.
Tony St. James, RFD NEWS 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!”
Try this steakhouse favorite in a sandwich. Strips of steak served on a roll with crunchy romaine lettuce, parmesan cheese, and Caesar dressing.
