Beef-on-dairy crossbreeding is the latest step in the evolution of dairy genetics and is now a key driver of the U.S. supply of both beef and dairy cattle. Some 72 percent of dairy farms are now incorporating beef genetics into their breeding programs, enhancing the marketability of dairy-origin calves by improving carcass quality and feed efficiency — traits highly valued by feedlots and packers. Crossbreeding, along with the widespread use of sexed semen, is helping stabilize beef supply while creating a reliable revenue stream for dairy producers. The article examines the rapid expansion of beef-on-dairy crossbreeding and its growing economic influence across the dairy and beef industries.
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Daniel Munch
Daniel Munch is an associate economist with the American Farm Bureau Federation’s Market Intel. Visit www.fb.org/market-intel for more information.
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