Farms.com Home   News

USDA Releases Cattle on Feed Report.

From USDA

The USDA released the Cattle on Feed Report Friday.

United States Cattle on Feed Up Slightly

The latest round of USDA cattle on feed numbers have modest increases in a couple of the major categories. Before the report, most analysts were expecting year to year declines, so the numbers do indicate at least some herd expansion.

Cattle and calves on feed for slaughter market in the United States for feedlots with capacity of 1,000 or more head totaled 10.8 million head on April 1, 2015. The inventory was slightly above April 1, 2014. The inventory included 7.46 million steers and steer calves, up 5 percent from the previous year. This group accounted for 69 percent of the total inventory. Heifers and heifer calves accounted for 3.34 million head, down 10 percent from 2014.

Placements in feedlots during March totaled 1.81 million, slightly above 2014. Net placements were 1.74 million head. During March, placements of cattle and calves weighing less than 600 pounds were 365,000, 600-699 pounds were 275,000, 700-799 pounds were 449,000, and 800 pounds and greater were720,000.

Marketings of fed cattle during March totaled 1.63 million, 2 percent below 2014. March marketings are the lowest since the series began in 1996.

Other disappearance totaled 69,000 during March, 6 percent above 2014.

Source: USDA


Trending Video

Dr. David Rosero: Fat Quality in Swine Diets

Video: Dr. David Rosero: Fat Quality in Swine Diets

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.