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.

Keywords: beef-on-dairy; color; flavor; muscling; tenderness; yield.

Figure 1.

Muscle fiber cross-sections stained by myosin heavy chain (MHC) isoform (MHC-I, oxidative = red; MHC-IIa, oxiglycolytic = yellow; MHC-IIx, glycolytic = black) from different cattle types: (A) conventional beef; (B) crossbred beef × dairy; (C) dairy.

Figure 2.

Steaks from the 13th rib region of strip loins from different cattle types: (A) conventional beef; (B) crossbred beef × dairy; (C) dairy.

Figure 3.

Largely divergent expression of beef- versus dairy-type in SimAngus × Holstein cattle from the same contemporary group (i.e., similar age, similar calf management, and same feedlot pen).

Figure 4.

Round muscling of carcasses from beef × dairy crossbred cattle with largely divergent live expression of beef- versus dairy-type.

Figure 5.

Optimal crossbred SimAngus × Holstein steer.