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Quite a bit has changed and evolved over the years in both the beef and dairy industries. There are much larger operations, fewer small, family-owned dairies, computerized milking technology and evolving consumer preferences. Another major difference is that dairy cattle have become an integral part of the mix in the beef supply chain.

As time goes on, beef and dairy are becoming more and more integrated, with beef-on-dairy cattle making up seven percent of cattle slaughter in 2022, equivalent to 2.6 million head¹. Projections suggest this could rise to 15 percent of cattle slaughter by 2026. Beef-on-dairy crossbreeding is not a new concept; however, it has become increasingly popular in the dairy industry in recent years. Dairy producers in the U.S. are breeding their dairy herds to beef bulls to make a more profitable, higher-quality product for the beef industry. With increasingly volatile milk prices, maintaining cash flow by breeding beef-on-dairy calves is highly valuable for the producer.

Currently, there is a good understanding within the industry of the value behind finished dairy steers, native cattle and even cull cows, but the Beef Checkoff works to provide a complete, clear picture of this growing trend's effects on various aspects of the beef industry.

Checkoff-Funded Research

As more dairy producers explore beef-on-dairy to enhance calf marketability, Checkoff-funded research becomes critical in evaluating the trend's impact on profitability, meat quality and even retail display appeal, among other considerations. Through research studies, the Beef Checkoff aims to provide producers and industry leaders with data-driven insights, ensuring that beef-on-dairy calves benefit the entire beef supply chain and meet consumer expectations for quality. The following Checkoff-funded beef-on-dairy research studies explore different aspects of the beef-on-dairy trend.

Understanding the Influence of the Beef-on-Dairy Crossbred Calves on Subprimal Yields and Three-Dimensional Shapes of Various Beef Muscles

In this study, researchers found that beef-on-dairy crossbred carcasses demonstrate good value, particularly in middle meats like tenderloin, ribeye roll and striploin, due to high side-weight percentages and favorable yield and marbling scores compared to traditional beef breeds. Meat quality evaluations showed that beef-on-dairy products are color-stable, qualify as USDA "very tender," and are likely to offer consumers a positive eating experience.

Understanding the Effect of Phenotype Expression in the Dairy Beef Model on Beef Quality

This study evaluated how visual breed characteristics in crossbred beef-on-dairy cattle (ranging from dairy-like to beef-like appearances) impact carcass traits and eating quality. Findings indicated that, despite visual differences, there were minimal differences in carcass performance and eating quality across phenotypes, with no significant variations in tenderness, juiciness or flavor. These results suggest that dairy-influenced traits in crossbreds do not detract from the product's marketability, offering consistent quality.

Understanding the Influence of Beef-on-Dairy Crossbred Cattle on Eating Quality, Retail Display and Chemical Composition in Beef Strip Loins

This study found that beef-on-dairy crossbred cattle produce carcasses with intermediate qualities between native beef and dairy cattle, combining favorable characteristics of both types. These crossbreds exhibited muscling, carcass length and retail display attributes similar to native beef while maintaining tenderness and flavor qualities closer to dairy cattle. As beef-on-dairy crossbreds increase in the market, their beneficial traits could add value to dairy farmers, feeders and packers within the U.S. fed-beef industry.

Suitability of Beef x Dairy Crosses as Moderate-sized Subprimal Alternatives for the Foodservice Industry

This study found that beef x dairy crossbred carcasses generally matched the yields, steak sizes and consumer acceptance of traditional beef, showing no disadvantage in tenderness, flavor or juiciness. While beef x dairy tenderloins were slightly smaller, overall subprimal and steak yields were consistent across both groups. These results suggest beef x dairy cattle could offer a valuable option in the beef supply without compromising quality, potentially benefiting both dairy and beef sectors economically.

Utilizing the F94L Myostatin Gene in Beef-on-Dairy Breeding Systems to Increase Carcass Value and Improve Beef Profitability

The study found that using the F94L myostatin allele-a genetic variant that enhances muscle growth-in a beef-on-dairy system improved muscling, ribeye symmetry, yield grade and retail yield without affecting calving ease or growth performance. While marbling scores were slightly reduced, steak palatability remained largely unchanged, suggesting that F94L can address carcass deficiencies in dairy-cross cattle. Selecting sires with the F94L allele could be a valuable strategy for enhancing beef quality in the dairy sector.

Producer Involvement

Dairy producers who sell cattle and calves end up paying two Checkoffs - the Dairy Checkoff and the Beef Checkoff. The contributions help further not only the research above, but also beef promotion and education to drive demand for beef products. Because dairy producers pay into the Beef Checkoff, representatives also serve on the Cattlemen's Beef Board, making Beef Checkoff decisions. Dairy producers comprise approximately 12 percent of the seats on the 99-member producer- and importer-led board.

Beyond the national board, dairy producers also serve on state beef council boards. Jack Hoekstra, a third-generation dairyman born and raised in Oakdale, California, currently serves on the California Beef Council and is a partner in the Hoekstra Dairy and Oakdale Calf Ranch with his brother.

For Hoekstra, integrating beef into his dairy operation started as a way to add value to his bull calves. He began experimenting with crossbreeding more than 20 years ago, seeking ways to maximize the worth of calves.

"We've been experimenting with beef-on-dairy for quite a while," Hoekstra said. "We were actually doing some crossbreeding within our dairy breed and then getting these steer calves on the ground, trying to make them worth a little bit more. It evolved into getting into a calf ranch, raising calves ourselves and actually buying calves from outside sources, too."

Hoekstra's experience has shown him that crossbreeding brings both production and health benefits. "Anytime you crossbreed a little bit, you do get a healthier calf," he said, noting that the improvement in health has also led to production savings.

Looking ahead, Hoekstra is confident that the beef-on-dairy trend will continue to grow. He believes it is here to stay, partly due to the current shortage of cattle in the U.S., which drives up demand for high-quality beef calves from dairy operations. "Dairymen like to get a high price for their dairy bull calf… it's really helped the dairyman cash flow for the last couple of years."

Hoekstra also sees the value in collaboration between the beef and dairy industries, emphasizing the shared goal of producing quality food. "I think just working together to ensure that what we produce is high quality is important. It has an added benefit to everything, and quality sells," he said.

As a producer paying into the Beef Checkoff, Hoekstra also appreciates the Checkoff's efforts to give producers a voice and works to promote beef and build relationships with major buyers. "We have a person who can go to the major restaurant chains and supermarket chains. It's great that we have someone out there establishing those relationships for us, among other things," Hoekstra said.

Dairy farmers and beef producers are neighbors, often sharing the same values, challenges and opportunities. Through the Beef Checkoff, these industries work together to fund vital research, promote beef products and build trust with consumers. As the beef-on-dairy trend continues to grow, this united approach will help meet market demands, enhance beef quality and drive value for both beef and dairy producers, ensuring a strong, integrated beef marketplace for the future.