October 2026

Finally, we’re having some cooler weather. The fall time of year allows us to have a little bit of a break from the routine. This time of year, we have divided our pastures into three different categories: the pastures we will be cutting for hay, the pastures we will be strip grazing, and the pastures where we will be spreading ryegrass seed in November.

We have been a little bit on the dry side, but the pastures have been maintaining themselves very well. We have plenty of grass going into the dormant time of year. We will also be doing breeding soundness exams on our bulls in case there is a need to replace any.

Sales have been doing very well, with the majority of consumers purchasing quarter, half, or whole sides of beef. Both of our farmers markets in Lafayette and Baton Rouge have been very strong. We would like to thank all of our customers for supporting our ranch.

 

News Roundup: Tight Supplies Continue to Shape the Beef Industry

As we move into the final months of 2026, limited cattle supplies remain one of the biggest factors affecting the U.S. beef industry. USDA reported 94.2 million cattle and calves on American farms as of July 1, a slight increase in the total inventory. However, the figures most closely associated with future beef production remain lower. The national beef-cow herd stood at 28.5 million head, down 1% from last year, while the projected calf crop declined 2% to 32.5 million head. These numbers suggest that any meaningful rebuilding of the beef herd will take time. USDA National Agricultural Statistics Service

USDA’s September market outlook also reported that fed-cattle slaughter remains historically low. As a result, the agency lowered its beef-production forecasts for both 2026 and 2027. Cattle prices have eased from their spring highs, but supplies are still expected to remain relatively tight. Beef imports are projected to increase late this year, helped by a temporary expansion of the tariff-free quota for imported lean beef. USDA also raised its beef-export projections slightly, although high domestic prices and limited supplies continue to make the international market challenging for U.S. exporters. USDA Economic Research Service

Consumers are continuing to feel the effects at the meat counter. Retail beef and veal prices in August were 5.9% higher than a year earlier, even after declining slightly from July. USDA currently forecasts beef and veal prices to rise an average of 9.4% during 2026. At the same time, farm-level cattle and wholesale beef prices have recently moved down from earlier highs. That difference is a reminder that changes in cattle prices do not immediately reach consumers because beef must move through processing, distribution and retail before arriving at the grocery store. USDA Food Price Outlook

Animal health is another important concern, particularly across the South. USDA continues to respond to New World screwworm following confirmed cases in Texas earlier this year. The pest can infest wounds in cattle and other warm-blooded animals, causing serious injury if it is not treated promptly. On October 6, USDA updated its response playbook and animal-movement guidance, including procedures for livestock moving from affected areas. USDA stresses that screwworm is not a food-safety issue and currently considers the overall risk to animals and people in the United States to be very low. Producers should nevertheless continue checking animals carefully—especially newborn calves, recently worked cattle and animals with open wounds—and promptly report suspicious larvae or infestations. USDA Screwworm Response and USDA Emergency Guidance

Taken together, the latest reports point to another period of limited domestic supplies, elevated retail prices and continued uncertainty surrounding herd expansion. For cattle producers, careful herd management, sound breeding decisions and close attention to animal health will remain especially important as the industry prepares for 2027.

 

As cooler weather arrives, beef short ribs are an excellent choice for a comforting fall meal. This flavorful cut comes from the chuck or plate area of the animal and contains plenty of marbling and connective tissue. When cooked slowly, the meat becomes exceptionally tender while developing a rich, hearty flavor.

For best results, season the short ribs generously with salt and pepper, then brown them on all sides in a heavy pot. Remove the ribs and sauté chopped onion, carrots and garlic in the drippings. Add beef stock, a small amount of red wine or tomato paste, and herbs such as thyme or rosemary. Return the ribs to the pot, cover and cook at 325°F for approximately 2½ to 3 hours, or until the meat is fork-tender.

Serve the short ribs over mashed potatoes, rice or creamy grits, spooning the cooking juices and vegetables over the top. They can also be prepared a day ahead—the flavor improves overnight, and the chilled fat is easy to remove before reheating.

Low and slow is the key with this cut. Allowing enough cooking time transforms beef short ribs into a tender, deeply flavorful meal that is perfect for Sunday dinner or a cool fall evening.