What the Numbers Are Telling Us (And Why We’re Not Worried)

We don't want to keep beating the same drum about imported beef — you've heard that argument from us already. But we do want to keep you in the loop on what's actually happening in the industry, because it explains a lot about why local matters more than ever right now.

The short version: cattle are still historically scarce. The national herd sits near a 60-year low, and USDA just lowered its beef production forecasts for both 2026 and 2027 — even as they raised their price projections. Drought is slowing herd rebuilding in several regions. Translation: this isn't a blip. It's a supply story that's been building for over a decade, and it's not resolving anytime soon.

Here's why that doesn't rattle us. Every one of our cattle spends 24 months rotationally grazing right here in Anderson, then gets 60 days of finishing to build the marbling you taste in every steak. That's a slow, deliberate process — one that doesn't bend to a 90-day import window or a headline out of Washington. We made a long-term bet on doing this right, and long-term bets don't get undone by short-term noise.

What it does mean is this: the more the commercial supply chain gets muddied by imports, unclear origin labeling, and price swings, the more valuable it becomes to know exactly where your beef comes from, how it was raised, and who raised it. That's the whole reason T.E. Market exists.

This Week's Easy Weeknight Meal

Speaking of eating well without the fuss — our stew beef is in the case right now, and this crockpot French onion beef is about as low-effort as dinner gets. Dump everything in before you head out the door, and come home to a rich, savory meal that practically makes itself.

Come taste what "raised right" actually means!

We're hosting a Farm to Table Dinner on October 6th, 6:00–8:00 PM, featuring Chef Erica of Indigenous Underground in Abbeville — a four-course meal paired with wine, built entirely around fresh, local ingredients right here at the market. It's a great way to see (and taste) what all this talk about quality actually looks like on a plate. Seats are limited so reserve yours now!