Using beef sires to breed a portion of dairy females provides an opportunity to increase revenue from calf sales. As more dairy producers explore beef-on-dairy crossbreeding programs to maximize the value of every calf, the industry is learning some key insights along the way.

Treating beef-on-dairy calves with the proper care can earn you a few extra bucks at the sale barn. Read how to get the most out of your investment here.

Akaushi cattle.
A head-scratcher, isn’t it? Pronounced A-KOO-SHI, these red-hided Japanese cattle – nicknamed the “Emperor’s Breed” – were introduced to the U.S. beef industry in the early 1990s and have started inching their way into the dairy scene, starting with MoDak Dairy in Goodwin, South Dakota.

Dairy’s role in the beef industry cannot be overstated. Dairy cows, steers and heifers make up 18%–22% of U.S. beef. This percentage depends on the size of the native beef herd and its contribution to the beef supply, as well as how many dairy cows change careers.

Quality beef is in high demand. One look in the beef section of a grocer’s cooler or a night out with a good steak dinner testifies that quality beef fetches premium prices.

Research shows beef-on-dairy calves have improved eating quality, meat color stability and carcass yield when compared to traditional dairy animals.