WASHINGTON, D.C. (RFD-TV) — The latest World Agricultural Supply and Demand Estimate (WASDE) for December from the U.S. Department of Agriculture (USDA) projects higher 2025 beef production and lower cattle prices as slaughter runs above expectations and carcass weights trend heavier.
Beef imports for 2025 are expected to be lower based on trade data to date, but are projected to increase in 2026 as tariff changes improve access for key suppliers. Beef exports are trimmed for both years, reflecting softer demand in major markets.
Hog sector projections shift modestly lower for 2025, with reduced slaughter pulling production down and pressuring late-year prices. Pork exports are expected to be lower this year but to rebound in 2026 as global demand improves.
Dairy outlooks are mixed. Milk production is unchanged in 2025 but lower in 2026, as smaller cow inventories offset productivity gains. Butter remains competitive in global markets, supporting export gains, while cheese prices weaken amid soft domestic demand. The all-milk price is cut to $21.00 per cwt for 2025 and $18.75 for 2026.
In the poultry sector, broiler production rose on earlier-year gains, but turkey output drops due to HPAI culling, and egg forecasts remain steady.
Farm-Level Takeaway: Rising beef supplies and lower cattle prices, weaker hog markets, and softening dairy prices will shape producer margins heading into 2026.
Tony St. James, RFD-TV 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.
