WASHINGTON (RFD-TV) — Red meat production in the United States fell sharply in August, with total output at 4.15 billion pounds—down 10 percent from a year earlier, according to U.S. Department of Agriculture (USDA) livestock slaughter data (PDF VERSION) for Sept. 25, 2025.
Beef production dropped 12 percent to 2.02 billion pounds, as cattle slaughter fell to 2.33 million head, 14 percent below last August. Heavier carcass weights, averaging 1,413 pounds, only partially offset the decline.
Veal production hit an all-time low at 1.9 million pounds, 38 percent under last year, with calf slaughter down 45 percent to just 9,400 head.
Pork production totaled 2.12 billion pounds, down eight percent, with hog slaughter slipping seven percent to 10.1 million head. Average hog weights eased by two pounds to 280.
Lamb and mutton production reached 10 million pounds, off five percent from last year, with slightly fewer animals processed at lighter weights.
For the year to date, commercial red meat output stands at 35.2 billion pounds, 3 percent below the 2024 level. Beef is down four percent, veal 38 percent, and pork two percent, while lamb and mutton remain up three percent.
Tony’s Farm-Level Takeaway: Smaller slaughter numbers across beef and pork signal tighter supplies into late 2025, while record-low veal production highlights ongoing structural changes in the sector.
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.
“It’s been a very interesting year!”
Try this steakhouse favorite in a sandwich. Strips of steak served on a roll with crunchy romaine lettuce, parmesan cheese, and Caesar dressing.
