NASHVILLE, Tenn. (RFD-TV) — New data from the U.S. Department of Agriculture (USDA) shows red meat production continuing to ease as tighter cattle supplies and mixed hog numbers shape the fall slaughter pace.
The October Livestock Slaughter Report (PDF Version) from USDA’s National Agricultural Statistics Service (NASS) highlights a 3 percent year-over-year decline in total commercial red meat output, marking another month of reduced beef availability for processors and retailers.
Beef production fell 6 percent in October 2024, as cattle slaughter dropped 8 percent, despite average live weights rising by 30 pounds. Veal volumes saw the steepest cuts, down 39 percent as calf slaughter fell sharply.
Pork was the lone category holding steady. Production edged slightly higher on firmer carcass weights, offsetting a 1 percent decline in hog slaughter. Lamb and mutton output slipped 8 percent on lighter weights and marginally lower sheep slaughter.
Operationally, the data reflect the ongoing impact of historically small cattle inventories and stable but cautious hog numbers. Processors continue to rely on heavier carcasses to maintain throughput.
Looking ahead, year-to-date red meat output is running 3 percent below 2024, with beef down 4 percent and pork down 1 percent.
Farm-Level Takeaway: Tight cattle supplies continue to drive lower beef output despite heavier weights.
Tony St. James, RFD-TV Markets Specialist
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.
