09/19/06 Dairy beef

American Rancher September 19, 2006 Today's Holstein or Jersey cull cow and Holstein market steer are just as likely to reach the consumer in the form of steak or roast as an Angus, Hereford, or other beef breed cow or steer. Gary Smith professor of animal science at Colorado State University, says that may be surprising news to the industry. Smith says contrary to what many dairy and beef producers think, beef from dairy steers and dairy cows is quite desirable because of its consistency in leanness, taste and tenderness. He says while many believe dairy beef is processed and sold only as ground beef, nearly 50 percent of today's dairy beef is actually sold as whole muscle cuts. According to the Beef Checkoff Program's 2005 National Beef Quality Audit, 56.2 percent of cattle slaughtered have black hides, some of which might be Holstein genetics, and approximately 8 percent are Holsteins. On average, one out of every 12 head of cattle slaughtered is a Holstein. However, Smith notes that when Jersey, Brown Swiss and other dairy breeds are included, that number could increase to as high as one out of every eight head. He says there should be no question that dairy beef makes up a considerable amount of the U.S. beef supply and that dairy beef has a significant economic impact on the beef industry. Smith, along with other researchers and scientists from several universities were involved in the 2005 National Beef Quality Audit. Results from the program offer U.S. cattlemen insight into beef quality successes and future challenges over which they have some or all control. I'm Bob Hoff.