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Cornell University, Ithaca, New York 14850
Abstract
New interest has been shown among some livestock men in New York in beef production from dairy breeds. Traditionally beef from culled dairy bulls and cows has been a significant source of lean meat for processors. However, there is a new interest in utilizing young male Holsteins for beef production. This current interest in dairy beef has become evident in other areas of the country. H. E. Henderson (1969) estimated that dairy beef made up approximately 25% of the U.S. beef supply in 1968 and that 12% of the cattle on feed in 1969 were of dairy breeding.
The purpose of this paper is to review selected reports dealing with the meat characteristics of dairy cattle fed for slaughter and to describe two experiments conducted to provide more complete information on the meat character of dairy beef.
Holstein steers fed to similar slaughter weights have been reported to have less outside carcass fat, less marbling and correspondingly lower dressing percents than Hereford and Angus steers (Cole et al.,1963).
1 Presented at the Dairy Beef Symposium held at the combined meeting of the North Atlantic Section, American Society of Animal Science, and the Eastern Division, American Dairy Science Association, University of Delaware, July 7, 1969. The investigations reported were supported in part by Agway Inc.
2 Department of Animal Science.
3 The author wishes to express appreciation to R. J. DeRisio, L. D. VanVleck and C. R. Henderson for the analysis of variance of the data.
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