Key Findings

• The population of beef-on-dairy carcasses evaluated for this study presented good value from their middle meats due to high percentages of side weight and high performance on carcass characteristics like yield grade and marbling score as compared to more traditional, native beef breeds (from a previous study).
• Additionally, when subjected to meat quality evaluation, the beef-on-dairy product performed well, proving to be color-stable and would qualify for a USDA very tender product that will offer consumers a positive eating experience.

background

Beef-on-dairy crossbreeding is not a new concept; however, in recent years, it has become increasingly popular in the dairy industry. Several dairies in the US are breeding their dairy herd to beef bulls to make a more profitable, higher quality product for the meat industry. With increasingly volatile milk prices, the ability to maintain cash flow by breeding beef-on-dairy calves could be of great value to the dairy industry. Currently, packers have a very good understanding of the value behind finished dairy steers, native cattle, and even cull cows. However, the true potential value of beef-on-dairy cattle types is largely unknown, particularly from a carcass value perspective. 

methodology

Two lots of heifers and one lot of steers selected from a predetermined beef-on-dairy cattle population were processed in a commercial beef processing facility. The carcasses were selected (n = 98) based on predetermined hot carcass weight, back fat, and quality grade ranges to be included in a fabrication study. The carcasses were fabricated by a team of processing plant personnel, and six subprimal cuts were weighed before and after trim to determine their percentage of side weight. The cuts included in the study were the tenderloin, shoulder clod, mock tender, ribeye roll, and striploin. Striploins were wet-aged for 14 days and then used for further testing. Three-dimensional scanning technology was used to gather length, width, height, and average volume for the striploins before they were fabricated into 2.54 cm steaks. The most anterior, middle, and posterior steak was also scanned for the average length, width, height, and volume of the three steaks. Slice shear force and Warner-Bratzler shear force testing were done with one of the steaks to determine tenderness. One other steak was overwrapped and placed in a retail display case for 7 days of objective color measurements and a trained panel collecting percent metmyoglobin formation.

results and discussion

Beef-on-dairy cattle evaluated in this study had a higher percentage of side weight values for the tenderloin, ribeye roll, and striploin than the same cuts from British x Continental crossbred cattle (from a previous study). However, the native beef counterpart outperformed the beef-on-dairy cattle for the same metrics in the shoulder clod and inside round. The two breed types had similar averages for many carcass data values. Values for both Slice Shear force and Warner-Bratzler Shear force were below the USDA's very tender product standards. Additionally, the steaks from the striploins seemed to be very color stable during retail display for 7 days.

industry Implications

The data from this project suggests that beef-on-dairy cattle types could offer a high-quality product to the consumer. Additionally, fabrication and carcass data indicated that the meat industry should evaluate the value of these breed types as they become more common in a changing food system.