WASHINGTON, D.C. (RFD NEWS) — Cattle and sheep inventories across the United States and Canada declined slightly entering 2026, reflecting continued herd tightening alongside modest growth in select segments, according to U.S. Department of Agriculture (USDA) data.
The USDA National Agricultural Statistics Service reported combined U.S. and Canadian cattle and calf inventories at 97.3 million head on January 1, 2026, essentially unchanged from a year earlier. U.S. inventories slipped to 86.2 million head from 86.5 million, while Canada’s herd rose 3 percent to 11.1 million head. Cows and heifers that have calved totaled 41.6 million head across both countries, down slightly year over year.
Farm-Level Takeaway: Herd contraction remains gradual across North America.
Tony St. James, RFD NEWS Markets Specialist
Sheep inventories also edged lower overall. Combined U.S. and Canadian sheep and lamb numbers totaled 5.82 million head, down slightly from last year. U.S. inventories fell 1 percent to 4.99 million head, while Canada’s flock rose 3 percent to 833,000 head, with gains in both breeding and market segments.
Market sheep and lamb inventories increased modestly across both countries, suggesting steady near-term supply despite tighter breeding numbers.
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.
