The beef-on-dairy revolution has become a significant profit stream for dairy farmers across the country, as milk prices continue to sink. Since 2018, there has been a significant shift with beef-on-dairy crossbreds, with over 3.25 to 3.5 million head of these animals coming through as crossbreds. This proportion has grown tremendously within the last few years, and it is estimated that almost 23% of the total number of fed steers and heifers within the U.S. are actually coming from dairies.
The reason for this recent spike is due to widespread drought across the mid- and southwest, which has shrunk the beef cow herd significantly. However, with more and more dairies relying on beef-on-dairy calves to help turn a profit, these operations have helped fill the meat cases. The dairy segment of the beef industry has grown in significance the last few years even more so than it had traditionally.
As more dairy crossbreds make their way into the marketing chain, researchers have closely examined the characteristics of these animals and the products they yield, compared to their full-blood dairy and beef cousins. Their findings regarding major performance and carcass data include feedlot growth, quality grade, carcass yield, eating quality, meat color, muscle shape, consistency, and traceability.
Feedlot growth shows that the average daily gain and feed-to-gain ratio of crossbreds is significantly better than Holsteins and similar to conventional beef cattle. Quality grade indicates that crossbreds produce the same amount of beef in a shorter timeframe and on less total feed. Crossbreds also have a lower dressing percentage than full-blood beef animals, at least partly because they are leaner and thus have lighter carcasses relative to their live weight.
Eating quality shows that full-blood Holsteins still take first place in terms of tenderness, followed by crossbreds and then conventional beef. Crossbred longissimus (loin) muscles are larger and rounder than Holsteins, and consumers can not distinguish their shape compared to those from conventional beef cattle.
Consistency is another key factor in the success of dairy cattle. Dairy animals produce a consistent supply of offspring year-round, which helps improve market stability. Today’s dairy cattle are highly consistent genetically, creating potential for excellent offspring consistency with correct sire matings.
