Record Pork Production for February

Mar 19, 2015

February 2015 contained 20 weekdays (including 1 holiday) and 4 Saturdays.

Commercial red meat production for the United States totaled 3.77 billion pounds in February, up 3 percent from the 3.65 billion pounds produced in February 2014.

Beef production, at 1.79 billion pounds, was slightly above the previous year. Cattle slaughter totaled 2.17 million head, down 3 percent from February 2014. The average live weight was up 25 pounds from the previous year, at 1,355 pounds.

Veal production totaled 6.4 million pounds, 21 percent below February a year ago. Calf slaughter totaled 36,700 head, down 30 percent from February 2014. The average live weight was up 26 pounds from last year, at 293 pounds.

Pork production totaled 1.96 billion pounds, up 6 percent from the previous year. Hog slaughter totaled 9.08 million head, up 5 percent from February 2014. The average live weight was up 2 pounds from the previous year, at 285 pounds.

Lamb and mutton production, at 12.3 million pounds, was up 6 percent from February 2014. Sheep slaughter totaled 164,700 head, 2 percent below last year. The average live weight was 141 pounds, up 3 pounds from February a
year ago.

January to February 2015 commercial red meat production was 7.9 billion pounds, down slightly from 2014. Accumulated beef production was down 4 percent from last year, veal was down 24 percent, pork was up 4 percent from last year, and lamb and mutton production was up 3 percent.

Source: USDA

Video: CEOs of the Industry: Dr. Jay Miller, The Maschhoffs

CEOs of the Industry, we sit down with Dr. Jay Miller, CEO of The Maschhoffs, to explore his remarkable journey from veterinary consultant to executive leader at one of America’s largest family-owned pork production companies.

Dr. Miller shares how his outside-in perspective shaped his leadership approach, what it was like transitioning from advisor to CEO, and how he’s balancing the company’s proud multigenerational legacy with the need for transformation and innovation.

We dig into tough topics like navigating company contraction, reshaping culture for performance, and the critical role veterinary expertise plays at the executive level. Dr. Miller opens up about building a sustainable, modern pork business—not just environmentally, but operationally and culturally—and what it takes to attract and develop the next generation of talent in agriculture.

Looking ahead, he shares his five-year vision for The Maschhoffs and gives us a personal peek in the Fast Five round, where he reveals leadership insights, the best advice he’s received, and the three words that define The Maschhoffs in 2025.