LUBBOCK, TEXAS (RFD NEWS) — U.S. beef imports are running at a record pace while exports are falling, reflecting tight domestic cattle supplies and high U.S. beef prices.
An analysis co-authored by Josh Maples of Mississippi State and Dr. David Anderson of Texas A&M AgriLife Extension reports that the U.S. imported 1.7 billion pounds of beef in the first quarter, up more than 15 percent from last year.
Exports moved in the other direction, falling nearly 18 percent to 586 million pounds. South Korea and Japan still accounted for nearly half of U.S. beef exports, but shipments to both countries declined. China fell 95 percent to just 5.3 million pounds.
Brazil led all import suppliers at 394 million pounds, followed by Australia at 334 million. Mexico gained 23 percent to 197 million pounds, with some of the increase likely tied to the feeder-cattle border closure and higher Mexican beef production.
Most imported beef is lean trimming used for ground beef, so the biggest market impact would likely fall on trimming and cull cow values.
The USDA projects another annual beef import record in 2026, keeping export pressure in place as the U.S. herd remains tight.
Farm-Level Takeaway: Record beef imports may put pressure on lean-trimming and cull-cow markets, even as tight cattle supplies support broader prices.
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!
