Leon County Meat, LLC

08/30/2026

The shrinking cattle herd is NOT just an American problem. 🌎🐂

We talk a lot about the U.S. cattle herd being at a 75-year low, and we should. But look beyond our borders and you’ll see something bigger happening across the global beef industry.

🇺🇸 U.S. cattle inventory fell to 86.2 million head in 2026, with the beef cow herd down 1% to 27.6 million.

🇦🇷 Argentina’s cattle inventory remains near its lowest level in roughly 15 years, with USDA forecasting about 51.8 million head for 2026.

🇧🇷 Brazil’s beginning cattle inventory is forecast to fall from 186.9 million head in 2025 to about 178.2 million in 2026.

🇪🇺 The European Union had 71.6 million bovine animals in 2025, down another 0.4%, and nearly 10% below its 2015 level.

🇦🇺 Australia had 29.7 million cattle at June 30, 2025, down 2.5% from the previous year.

And here’s the part I think everyone needs to understand.

It’s not JUST drought.

It’s not JUST wildfire.

It’s not JUST market cycles.

It’s also the economics of actually producing the animal.

Feed. Fuel. Fertilizer. Land. Equipment. Labor. Interest. Water. Veterinary costs. Infrastructure.

When those costs climb high enough, a producer can sell cattle at historically high prices and STILL struggle to make enough money to justify expanding the herd.

And when drought or other environmental pressures force producers to sell breeding females, those cows aren’t something you can simply replace next year.

You have to keep the cow.
Breed the cow.
Raise the calf.
Grow that calf.
And then retain enough females to rebuild.

That takes YEARS.

So when you hear that beef is expensive, remember this:

The price consumers see at the grocery store is the end of a much longer supply chain.

And right now, one of the biggest problems isn’t that the world suddenly stopped wanting beef.

It’s that there simply aren’t as many cattle available to produce it.

This is a GLOBAL cattle supply issue, and rebuilding cattle herds takes time.

08/29/2026

08/29/2026

Are you ready for "Playing for Straps"? Love Like Bailin Therapy Farm's fundraiser.

08/29/2026

We have candles, BBQ sauces and Rubs. We have craft peanut snacks.
20109 CR 456, Normangee

08/29/2026

We have several new items! Stop by and check them out.
20109 CR 456, Normangee

08/29/2026

Good morning!
It is going to be a beautiful day to throw some meat on the smoker.

08/29/2026

🥩 Let’s clear up a few misconceptions about buying beef from a local farm.

“Local beef is more expensive.”

Most times the total looks higher because you’re actually purchasing several months’ worth of beef at once…not one package for tonight’s supper.

Local bulk beef is usually priced by hanging weight, which is the carcass weight before it is cut and wrapped. You will take home less than the hanging weight because bones, excess fat and moisture are removed during processing. That difference is a normal part of butchering, but you’re not missing meat. At some local butchering shops you can request bones and fat!

“The grocery store only charges by the pound, so it’s cheaper.”

The store charges by the pound of packaged meat, but every cut has a different price. Ground beef may be advertised cheaply, while steaks, brisket and roasts cost considerably more.

With a quarter or half beef, you pay one average price across the animal. That average includes hamburger and higher-value steaks and roasts. Comparing local beef only with sale-priced hamburger is not an equal comparison.

For example, a local quarter could look like this:

• 200 pounds hanging weight × $5.00 = $1,000
• Processing and slaughter fees = approximately $300
• Total investment = approximately $1,300
• Estimated packaged beef = 120–140 pounds
• Actual average freezer cost = approximately $9.29–$10.83 per pound

That isn’t $9–$11 if just hamburger! It is one average price for everything in your freezer… from ground beef to premium steaks.

“The farmer is charging too much.”

That price must help cover breeding, feed, pasture, hay, equipment, fencing, bedding, veterinary care, transportation and 18–24 months of daily labor. In reality, a lot of small local herds barely come close to breaking even. Processing charges generally go to the butcher… not into the farmer’s pocket.

Buying locally also shortens the supply chain:

Local farmer → local butcher → your freezer

It may require more money upfront and adequate freezer space, so bulk beef will not fit every household. It also may not beat the store’s cheapest hamburger special. Some local farms may also sell smaller quantities retail so it’s always worth asking!

If your family regularly eats steaks, roasts and ground beef, compare the cost of the entire assortment, not one discounted package. That cost may surprise you!

Local beef is not always the cheapest purchase today. But it can be the most cost-effective investment over the months ahead… while supporting the people who raised your food and giving you the opportunity to know exactly where it came from.

⭐️ What questions do you have about buying local beef?

⭐️ Do you have a favorite local farm? Share them below⬇️

08/28/2026

We are open Saturday
10-2
20109 CR 456
Normangee TX

08/28/2026

We are open 1-6 today
20109 CR 456
Normangee, TX