By Blake Jackson
If you visited the Dairy Cow Birthing Center at the New York State Fair recently, you may have noticed a new trend: numerous black calves. These calves are the result of dairy farmers breeding some of their Holstein cows with Angus beef bulls, producing what is known as a “crossbred” or “beef-on-dairy” calf.
Traditionally, male dairy calves were raised for veal or lower-grade beef, while females were kept as replacements for the dairy herd. However, more dairy farmers are now incorporating beef genetics to increase the economic value of their calves.
A Holstein x Angus cross grows faster, develops more muscle, and ultimately provides higher-quality beef than a typical dairy calf, making it an attractive option for both dairy and beef producers.
This approach is becoming more widespread across the United States and has significant effects on the beef industry. While the number of beef-on-dairy calves is rising, the overall U.S. cattle supply has fallen to historic lows due to drought, rising feed costs, and other challenges.
Reduced supply combined with strong demand has contributed to higher beef prices at grocery stores.
The black calves at the birthing center illustrate how farmers are adapting to modern challenges. By producing beef-on-dairy crosses, they can offer more high-quality beef and support the nation’s food supply.
It’s a clear example of innovation in farming, showing how producers balance efficiency, sustainability, and community needs while delivering safe, nutritious, and tasty food.
Categories: New York, Livestock, Beef Cattle, Dairy Cattle