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US hogs expected to rebound with higher production, firmer prices

The US hog sector is expected to post steady gains in 2025, with production forecast to rise 3% to 28.5 billion pounds, according to the USDA’s Livestock and Poultry Outlook. 

The rebound follows a profitable 2024, driven by lower feed costs and strong domestic and export demand.

Improved productivity is at the heart of the growth. Although the breeding herd remained virtually unchanged, a 2% increase in litter rates during 2024 supported a larger pig crop. Producer farrowing intentions for early 2025 also point to continued momentum.

Commercial hog slaughter rose 1% in 2024, with average dressed weights also up slightly. That trend is expected to continue in 2025, boosting total pork output.

Lean hog prices are forecast to climb 3% to an average of $65 per cwt, compared to $61.56 in 2024. Tighter beef supplies and sustained global demand are expected to lend price support, despite greater hog availability.

Pork exports rose 4% in 2024 to 7.12 billion pounds, with gains in Mexico and South Korea outweighing declines in China and Japan. For 2025, exports are projected to rise another 3% to 7.30 billion pounds, with the US maintaining its competitive position in global markets.

Imports are also expected to inch up 2% to 1.17 billion pounds, reflecting continued interest in specialty pork products, particularly from the EU and Brazil.

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What Drives Pork Eating Quality - Dr. Ben Bohrer

Video: What Drives Pork Eating Quality - Dr. Ben Bohrer



In this episode of The Swine it Podcast Show Canada, Dr. Ben Bohrer from The Ohio State University discusses what shapes consumer experience with pork. He explains why juiciness and flavor matter, how stunning and chilling affect pork quality, what consumer research reveals about pork chops, and why education and guidance on pork preparation are critical to improving demand. Listen now on all major platforms!

"Consumer education may be one of the pork industry’s biggest opportunities to improve eating experience."

Meet the guest: Dr. Ben Bohrer / ben-bohrer-57b35bb2 is an Associate Professor of Meat Science and Muscle Biology at The Ohio State University and Owner/Operator of Meat Science Solutions, LLC. He earned his Ph.D. in Animal Sciences from the University of Illinois at Urbana-Champaign and his M.S. and B.S. from The Ohio State University. His work connects animal science, food science, meat quality, processed meats, and consumer eating experience. Learn more from Dr. Ben Bohrer on The Swine it Podcast Show Canada, available on all major platforms.