LUBBOCK, Texas (RFD NEWS) — U.S. pork exports strengthened in October, posting their largest monthly totals since March and signaling renewed momentum for global demand, according to USDA data compiled by the U.S. Meat Export Federation (USMEF). Pork shipments reached 264,657 metric tons, up 5 percent from a year ago, with export value rising 7 percent to $762.1 million.
Mexico led the advance, delivering record-large shipments and anchoring gains across Central America, Canada, Japan, South Korea, and the Philippines. Additional records were set in Honduras and Guatemala. Through the first 10 months of 2025, pork exports totaled 2.43 million metric tons, just 2 percent below last year’s record pace, with China remaining the primary drag due to retaliatory duties on U.S. pork variety meats.
Beef exports also showed improvement. October shipments totaled 93,448 metric tons, down 11 percent year over year but the strongest volume since June and sharply higher than September. Export gains to Japan, Taiwan, Canada, ASEAN markets, and Colombia partially offset continued restrictions in China. Excluding China, beef exports were only modestly lower year-to-date.
Farm-Level Takeaway: Strong pork demand and improving beef exports outside China support protein markets despite ongoing trade barriers.
Tony St. James, RFD NEWS Markets Specialist
This isn’t your average baked macaroni. Justin Wilson’s Macaroni, Sausage, and Pecan Casserole brings together comfort and creativity in one unforgettable dish.
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.
A rich, flavorful stock made by simmering corned beef with Cajun seasonings. Justin Wilson’s Eazy Corned Beef Stock recipe adds depth to beans, stews, and classic Southern dishes.