Invited review: a carcass and meat perspective of crossbred beef × dairy cattle

Abstract

Crossbreeding dairy cows with beef sires has greatly altered the consist of U.S. dairy-influenced slaughter cattle and generated an influx of crossbred beef × dairy cattle to the U.S. fed beef slaughter supply in 2021. This review provides a summary of our observations of carcass and meat traits in the recent U.S. beef × dairy crossbred population and, based on these observations, exposes future opportunities for consideration. Strip loin steaks from beef × dairy cattle can be marketed alongside conventional beef products in retail display without consumer discrimination based on color or steak shape previously experienced in steaks from straightbred dairy cattle. Additionally, beef from crossbred beef × dairy cattle cannot be discriminated against for eating quality attributes (tenderness, flavor, and juiciness) as it exhibits similar, if not improved, performance of these attributes to beef from conventional beef cattle. We have also demonstrated that live expression of beef-type versus dairy-type character within the beef × dairy crossbred population has minimal effect on eating quality. With proper genetic selection and management, crossbred beef × dairy cattle can capture carcass premiums from an optimal combination of carcass quality (marbling) and red meat yield. Future beef × dairy crossbred mating and management systems should emphasize increases in total carcass muscling and reductions in liver abscess prevalence. A story of quality, sustainability, and traceability in the large and constant supply of beef from crossbred beef × dairy cattle may present profitable branding and marketing opportunities for these products.

The impact of sire breed on feedlot performance and carcass characteristics of beef × Holstein steers

“…Regardless of breed, the demand from dairy herds for beef semen represents a unique opportunity for genetics companies and seedstock producers to collaborate in producing beef bulls with high terminal breeding values, not just improved WBSF. The potential traceability of beef × dairy progeny has been discussed as an attribute for beef marketing by Foraker et al. (2022b) .…”

Waste not, want not: Value chain stakeholder attitudes to surplus dairy calf management in Australia

“…Whilst beef from dairy breed animals tends to rate highly in terms of meat quality, red meat yield has been a primary reason for packer discounts on dairy beef. Although evidence of dairy beef being marketed at consistent premium with scale is lacking, it has been shown that beef produced from surplus dairy calves can be successfully marketed alongside conventional beef products when strategically bred and fed for pre-determined markets (Foraker et al 2022 ).…”

“…Given that beef from the dairy herd already makes up a large percentage of global supply (Greenwood 2021 ; Foraker et al 2022 ) where it is largely not distinguished from beef originating from beef herds, it is unsurprising that value chain stakeholders expressed doubts over the ability to create ‘new’ markets for dairy beef in Australia. Indeed, marketing beef as dairy origin may pose additional risks, should citizens become aware that differences exist in terms of whether the calf was reared by its mother, as is the routine in the beef industry, or immediately separated, as is routine in the dairy industry (Ventura et al 2016 ).…”

Effects of the Breeding Strategy Beef-on-Dairy at Animal, Farm and Sector Levels

“…Along with that, the texture of the meat and flavor significantly influence the acceptance of the product by the consumers. The flavor from the BoD crossbreds was more butter and fat-like as compared to beef breeds [ 38 ]. The steak quality of BoD crossbreds was also found to be intermediate between dairy (lowest) and beef (highest) breeds.…”