Beef on Dairy
Beef-on-dairy calves arrive carrying the consequences of the dairy’s sire-selection policy. I sort them for what they are, not what the invoice says.
As beef-on-dairy calves are pushed for growth, zinc and copper nutrition could influence how well they respond to growth-enhancing technologies.
Ground beef demand remains strong as cattle producers push back on Trump’s latest beef import plan that sent cattle prices sinking. Ranchers say consumers don’t have a beef price problem — they have a fuel price problem.
New research suggests beef-on-dairy cattle may deliver their biggest feedlot advantage when they enter at lighter weights.
Traditional benchmarks fall short for Angus × Holstein crosses. To unlock their true feedlot potential, nutritionists must treat these animals as an entirely unique biological type.
At Kieler Farms, beef-on-dairy is now a core piece of the business, with about 1,300 head finished each year and a system built to carry cattle from calf to harvest.
Research in beef-on-dairy cattle is challenging long-held assumptions about when these costly lesions develop.
Beef-on-dairy cattle are getting bigger and more valuable, but the industry’s push for heavier carcasses is creating a balancing act between profitability, cattle health and steaks consumers still want to put on the grill.
As the easy premiums fade, beef-on-dairy 2.0 demands data-backed verification and surgical breeding strategies to transform crossbred calves into a stable foundation for multi-generational success.
By transforming the dairy barn into a high-precision factory floor, beef-on-dairy provides the consistent, year-round supply of high-quality cattle the beef industry has chased for decades.
Even after losing a major export market, the U.S. bovine genetics industry bounced back in 2025.
Beef-on-dairy has rapidly evolved into a major contributor to the U.S. beef supply, reshaping how dairy and beef sectors work together and positioning itself as a lasting force in the marketplace.
Beef-on-dairy steers need better fiber than conventional cattle to perform their best.
As America’s beef cow herd hits a 75-year low, dairy farmers are stepping in with beef-on-dairy calves to help fill feedlots and keep the beef supply moving.
Brad Kooima discusses the drivers behind current cattle market volatility and how supply shortages are shaping packer strategies.
The next phase of beef-on-dairy is all about creating a reliable, efficient supply chain.
Hy Plains Feedyard has worked with experts to improve beef-on-dairy calves’ carcass quality through genetic selection.
As beef-on-dairy becomes more of the standard, disconnects between dairies and feedlots continue to challenge collaboration and performance.
How this California operation is turning genetics and data into profits by raising higher performing beef-on-dairy calves with its own Angus bulls.
Texas A&M’s David Anderson breaks down the current cull cow market and shares his prediction for future cow prices.
New data from four calf ranches highlight the dominance of respiratory disease and the year-round consistency of health challenges in beef-dairy cross calves.
Beef-on-dairy practices are rapidly transforming the landscape of the dairy industry, proving that with a little innovation, even perceived limitations can be turned into lucrative opportunities.
Marshall shares how technology and collaboration can help beef and dairy producers raise more consistent, high-value cattle.
Recent developments have shown just how rapidly perceptions can change, with the pricing gap between beef-on-dairy calves and their native counterparts narrowing remarkably.
As the dairy industry continues adapting to market demands, there is hope that current positive trends will benefit producers for the foreseeable future.
Full Circle Jerseys is strategically transitioning its 5,000-cow herd from straight Jerseys to Holstein x Jersey crossbreds.
At Brey Family Beef, success is rooted in more than sales. It’s about building connections, supporting the community and proudly sharing the story behind every cut of meat.