Beef-on-dairy is a procedure in which cattle are crossbred with dairy and beef cows to create a better grade beef calf. This approach blends dairy and beef cow qualities, with the goal of extracting characteristics from the beef breed and producing a higher-quality, higher-yielding product.
Sex-sorted semen has gained popularity in dairy herds, enabling farmers to genetically progress heifer calfs more quickly. This has resulted in a more diverse income for farmers while also teaching them about customer expectations and the requirements of the cattle market. The animals participating in this approach spend less time on feed, resulting in faster calves in and out, while packers profit from a more consistent product comparable to straight beef calfs.
Producers have found this approach to be economically advantageous since they pay the same amount but get more value out of the calf. This greater value results in more meat, marbling, and yield, making the calf more desirable. Crossbred calfs are more enticing because they have the size and marbling of a dairy ribeye.
These farmers get tremendous value, since they receive a $200 calf instead of $50 for plain dairy. This reduces costs for higher-quality products because they provide a better return on investment. Furthermore, the availability of these items has expanded, resulting in a more competitive pricing of beef products that are more accessible to the general public.
In conclusion, beef-on-dairy is a process in which cattle are crossbred with dairy and beef cows to generate a higher-quality, higher-yielding beef calf. This approach has grown in favor among ranchers and other industry participants, with producers benefiting from expanded economic opportunities and access to high-quality goods.
