March 18, 2025

Beef on Dairy Cattle - Advancing Beef Quality to the Next Level with Dr. Brad Johnson, Texas Tech University; Dr. Tara Felix, Penn State University

1 hour 1 minute

This episode was recorded at the 2025 Florida Ruminant Nutrition Symposium. Dr. Johnson and Dr. Felix begin with brief descriptions of their background. (1:26)

Dr. Johnson’s presentation at the symposium focuses on beef quality aspects of using beef sires on dairy cows. Using the same Angus semen, his research model compared Angus-sired beef calves raised in a conventional cow-calf system, Angus x Holstein calves, Angus x Jersey calves, and Angus-sired IVF beef embryos transplanted into Holstein and Jersey cows. The model evaluated how the management impacted feedlot performance and carcass quality. (6:37)

Dairy-influenced beef is tender and highly marbled. It also has more oxidative fibers prone to lipid peroxidation and higher myoglobin content which gives it a redder hue. When high-myoglobin beef is in retail packaging, it goes through discoloration faster than traditional native beef, and retailers shy away from that. Beef on dairy products have a retail display life more like native beef, and large retailers are embracing that product. (10:12)

Ribeye size was not different among any of the cattle groups in Dr. Johnson’s study, including straight calf-fed Holsteins. Beef on dairy calves have similar ribeye area and 0.15-0.20 inches less backfat than a straight beef calf, so their yield grades are lower, implying more red meat yield. In practice, however, they don’t have increased red meat yield compared to native beef because they give up so much muscle in their hindquarter. (14:14)

Dr. Felix asks if the selection criteria of the Angus sire Dr. Johnson used may have limited the findings from a yield standpoint. Dr. Johnson agrees that was definitely the case, as they chose a high-marbling sire on purpose, and he happened to be fairly light muscled. Dr. Johnson feels that improving the plane of nutrition of beef on dairy calves in the hutch for the first 60-70 days could vastly improve hindquarter muscling later in life. (19:39)

Muscle biopsies from the ribeye and hindquarter of hutch calves on low and high planes of nutrition found no difference in muscle proliferation in the ribeye. Hindquarter muscle proliferation was improved in calves on the high plane diet. Dr. Felix reiterated that there is a lack of literature in this area. (25:35)

If beef on dairy calves have less backfat, does that mean they have better feed efficiency? In Dr. Johnson’s study, the best feed efficiency group was the Angus x Holstein F1 cross. Dr. Felix and Dr. Johnson discuss changes in feedlot practices and days on feed and how the industry is moving to carcass-adjusted average daily gain and feed efficiency measures. (31:14)

The panelists discussed the impact of gut size on carcass value. In the dairy industry, we want cows to have high intakes for high milk production, which requires a large gut size. Dams of beef on dairy calves may pass on these traits. Dr. Johnson describes a beef calf and a beef on dairy calf out of the same sire where the beef calf was 40 pounds lighter at the end of the feeding period, yet both calves had the same hot carcass weight. That 40-pound difference was gut size. Dr. Felix and Dr. Johnson share their experiences with differences in fat and trim between beef and beef on dairy carcasses. (39:25)

Dr. Felix asks Dr. Johnson how the valuation of beef on dairy calves drives marketing decisions. Day-old dairy calves are extremely valuable right now. A high index beef on dairy calf will bring $800-$1100, depending on what part of the country you live in. If a dairy producer only has $200 in that calf, they should take the money and run. There is no way they will make $800 per head feeding out those calves. (47:30)

In closing, Dr. Zimmerman urges ASAS and ADSA to bring back Joint Annual Meetings so more cross-species interactions can be fostered. Dr. Felix notes there is a tremendous gap where the dairy nutrient requirements end and where the beef nutrient requirements pick up. We need to fill that gap to better target optimal muscle development in beef on dairy calves. Dr. Johnson is enthusiastic about the amount of progress the beef on dairy sector has experienced in a short period. We’re one or two tweaks away from beef on dairy carcasses rivaling native beef in quality. What we’re learning in this sector can also be applied to the native beef sector to improve meat quality and red meat yield. (56:52)

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By Balchem Animal Nutrition & Health