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 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.
