September 2026

As September arrives, our pasture program begins shifting toward winter preparation. This is a season of careful timing: deciding which pastures to graze down, which to reserve for hay, and which to hold for strip grazing. Pastures scheduled for ryegrass are grazed closely enough to reduce competition when the winter forage is planted, while other fields are allowed to keep growing so they can provide hay for the colder months.

Strip grazing gives us another way to extend the forage already available. While newly planted ryegrass becomes established, cattle can graze selected sections of standing grass before transitioning to stored hay. Ideally, by the time the hay supply has been used, the ryegrass pastures are ready. Moving from standing forage to hay and then to ryegrass helps us make the most of each pasture while maintaining an adequate forage base for the herd.

Protecting the soil is just as important as feeding the cattle. When a pasture will be grazed again, we avoid taking the grass all the way down to bare ground. Leaving approximately six to eight inches of cover allows the remaining leaves to capture sunlight, helps the grass recover more quickly, and shades the soil so it retains moisture during dry periods. Every season brings different conditions, so our grazing decisions must remain flexible. Good pasture management means paying attention to the land, responding to the weather, and working with Mother Nature rather than against her.

 

The U.S. beef market continues to face tight supplies as cattle inventories decline. As of January 1, 2026, the nation had 86.2 million cattle and calves, including 27.6 million beef cows—1% fewer than the previous year. The smaller herd has kept pressure on beef supplies and prices even as consumer demand remains strong. In response, the Trump administration temporarily increased the tariff-free quota for lean beef trimmings from Argentina by 80,000 metric tons annually. Because these trimmings are used primarily in ground-beef production, the administration framed the action as a way to increase supply and ease prices for consumers. (USDA cattle inventory; White House beef announcement)

Another important development is the phased reopening of the southern border to livestock imports from Mexico. USDA reopened the Douglas, Arizona, port on August 24 after restricting cattle movements because of New World screwworm. Cattle entering through the port are subject to USDA inspection and additional animal-health requirements. The agency may later reopen ports in Santa Teresa and Columbus, New Mexico, depending on disease risk and Mexico’s compliance with the joint response plan. While renewed imports could provide some additional cattle for U.S. feedlots, the reopening remains cautious and limited. (USDA phased-reopening announcement; current APHIS import requirements)

USDA is also directing more attention toward independent and regional meat processing. The new Strengthening Processing for U.S. Ranchers program is providing up to $500 million in temporary support for eligible small and mid-sized beef slaughter facilities. Separately, Georgia joined the Cooperative Interstate Shipment program, allowing qualifying state-inspected processors with 25 or fewer employees to sell federally inspected products across state lines. These actions could expand processing options and improve market access for smaller producers. However, they do not create a blanket right for ranchers to slaughter cattle themselves and sell the meat without inspection; participating facilities must still satisfy federal food-safety, sanitation, labeling, and inspection requirements. (USDA SPUR program; Georgia shipment agreement; USDA inspection requirements)

For cattle producers, these announcements represent a mix of short- and long-term approaches. Additional imports may offer limited near-term supply relief, but expanding independent processing capacity could have a more lasting effect by giving producers additional routes to market. Whether those efforts meaningfully shift bargaining power away from the largest processors will depend on implementation, producer participation, and the availability of inspected facilities in rural communities.

 

Beef shanks may not be the first package you reach for in the freezer, but they are among the most rewarding cuts to cook. Taken from the leg, shanks contain hardworking muscle, connective tissue and marrow-rich bone. They begin firm and lean, but a long, gentle braise transforms them into tender meat surrounded by a deeply flavored sauce.

This is an ideal cut for the transition into cooler weather. Shanks work beautifully in vegetable soup, beef stew or an osso buco–style braise with tomatoes and herbs. The bone and connective tissue add body to the cooking liquid, producing the kind of rich broth that would normally take hours of separate preparation.

Featured Cut: Beef Shank

Thaw the shanks overnight in the refrigerator, then pat them dry and season generously with salt and pepper. Heat a little tallow or cooking oil in a heavy pot and brown the shanks well on both sides. Take your time with this step—the browned surface will form the foundation of the finished sauce.

Remove the meat briefly and add chopped onion, carrot, celery and garlic to the pot. Once the vegetables begin to soften, stir in a spoonful of tomato paste. Return the shanks to the pot and add enough beef stock to reach about halfway up the meat. A splash of red wine is optional, but rosemary, thyme and a bay leaf are always welcome.

Cover the pot and cook in a 275°F oven for three to four hours. The shanks are ready when the meat pulls away from the bone easily and can be cut with a fork. If they are still tough, they simply need more time. Keep the pot covered so the braising liquid does not evaporate too quickly, especially when cooking lean grassfed beef.

Serve the shanks over mashed potatoes, polenta, rice or buttered noodles, with plenty of the cooking liquid spooned over the top. Any leftover meat can be shredded into soup, pasta sauce or tacos. Save the remaining broth as well—it will add exceptional flavor to another meal.