20% of beef purchases today are from "beef-on-dairy" cattle

Roughly 20% of beef purchased by U.S. consumers is from
beef-on-dairy cattle. (Photo by Austin Santaniello, Unsplash)

Many Americans may not know that about 20% of their beef today comes from beef-on-dairy cattle, Taylor Leach reports for Dairy Herd Management.

Beef-on-dairy, which originates from female dairy cattle being bred to male beef cattle, has allowed for improved, higher-quality calves that benefit the dairy, beef and consumer sectors, Leach explains.

While beef-on-dairy started out as just a mechanism for reproduction in dairy cattle, Leach reports, the genetic advantages have proven to aid in the beef industry long-term, causing farmers to be more intentional with their sire selection.

Three of the major genetic improvements found to make beef-on-dairy better resemble native beef cattle include “fertility and calving traits for dairies, feed efficiency and growth traits for feedyards, carcass merit and consistency traits for the packers," Leach reports.

Not only is beef-on-dairy a better process for farmers, but the beef has proven to be good for consumers as well. Over the past five years, Matthew Cleveland of ABS Global told Leach, the quality grade has continuously improved. “Back in 2021, these animals graded 80% Choice or better. Today they’re leveling at about 92% Choice.”

Nick Hardcastle of Cargill North America similarly told Leach that from a marbling perspective, about two-thirds of beef-on-dairy cattle could qualify for upper two-thirds Choice. He also said they’re “grading well, adding stability to supply and proving they can hold their own in a system that demands both consistency and performance.”