NASHVILLE, Tenn. (RFD-TV) — U.S. beef markets entered new territory Friday after President Donald Trump directed the Department of Justice to immediately investigate major meat-packing companies for alleged collusion and price manipulation. The order came as retail beef costs sit near record highs and cattle supplies remain among the tightest in decades.
Attorney General Pam Bondi confirmed within minutes that the investigation had officially begun, signaling one of the most aggressive federal antitrust actions targeting the packing sector in years.
The probe focuses on whether dominant processors — which handle roughly 80% of U.S. grain-fed cattle — coordinated to influence wholesale and retail beef prices at a time when ranchers continue to struggle with limited packer capacity and historically low herd numbers.
While the administration argues that illicit pricing practices are inflating beef prices for consumers, packers maintain that drought-driven herd declines, high feed costs, and plant-level labor pressures are responsible for today’s elevated prices. The DOJ is expected to work closely with USDA as subpoenas, document requests, and depositions begin shaping the scope of the case.
For cattle producers, the stakes are significant. Any disruption to packer operations could affect cash bids, basis levels, grid premiums, and overall throughput — particularly as feedyards operate below capacity and seek to stabilize margins. Retailers and food-service buyers are watching closely as well, given that federal intervention in beef pricing may influence flows across both domestic and export channels. A ruling or settlement could set new precedents for oversight of consolidation across livestock markets.
Farm-Level Takeaway: The DOJ’s new antitrust probe could reshape beef-packer behavior, with potential impacts on fed-cattle prices, processor margins, and long-term competition across the supply chain.
Tony St. James, RFD-TV 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!
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.
