NASHVILLE, TENN. (RFD NEWS) — The cattle industry is gearing up for its largest event of the year as CattleCon 2026 kicks off next week in Nashville, just steps away from the RFD News Studio on Music Row. Thousands of producers, industry leaders, and state cattle organizations are expected to attend the multi-day event, which runs Tuesday, February 3, through Thursday.
Policy discussions will be front and center, as state associations bring forward proposals for consideration in the National Cattlemen’s Beef Association (NCBA) policy book.
The Texas Cattle Feeders Association says the annual gathering provides a critical opportunity for producers from across the country to weigh in on national priorities.
“Where all the state associations bring forward different ideas on things that need to be addressed in the National Cattlemen’s Beef Association policy book,” said Ben Weinheimer with the Texas Cattle Feeders Association. “We’ll talk about a variety of things, lots of government-related program acronyms that many of us are accustomed to talking about.”
Among the key topics expected to be discussed are updates to the Conservation Reserve Program (CRP), including ways to incentivize grazing as acres come out of contract. Risk management tools will also be in focus, including potential additions and improvements to the Livestock Risk Protection (LRP) program.
“That’s been a good risk management tool that’s been available to a lot of folks throughout the country,” Weinheimer said.
In addition to policy discussions and industry meetings, attendees will have the opportunity to connect with media and fellow producers throughout the week.
The RFD-TV News team will be on-site and invites attendees to stop by Booth 606 on Tuesday from 4 to 6 p.m. to meet the team. Those attending can meet Tony, Jeff, Eliza Petry, Kirbe Schnoor, Rob Sharkey, and other members of the RFD News staff.
This show-stopper holiday main dish recipe will impress any guest lucky to sit at your table! The crunchy, salty pistachio crust on the succulent, slow-cooked ribeye roast pairs perfectly with the rich mushrooms, shallots, and red wine sauce.
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.
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.