NASHVILLE, TENN. (RFD NEWS) — A potential strike at the JBS beef plant in Greeley, Colorado, is raising concerns about short-term disruptions to the cattle market, as packers already operate with reduced capacity and tight supplies.
Workers represented by United Food and Commercial Workers Local 7 issued notice to terminate a contract extension effective March 15, allowing a labor strike to begin as early as March 16 if negotiations fail. The Greeley facility employs about 3,800 workers and is a key hub for fed cattle processing, tied to both domestic beef flows and export markets.
The timing comes as packers continue to adjust operations amid shrinking cattle supplies. Tyson Foods recently closed its Lexington, Nebraska, beef plant and reduced production to one shift in Amarillo, Texas, moves widely linked to margin pressure and herd contraction. At the same time, JBS recently broke ground on an expansion at its Cactus, Texas, facility, underscoring its longer-term positioning across Plains feeding regions.
If a strike occurs, analysts expect short-term cattle backlogs, volatility in boxed beef prices, and ripple effects across regional procurement and export channels as packers rebalance slaughter schedules.
Farm-Level Takeaway: Strike risk adds volatility to already tight markets.
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.
