If you visited the Dairy Cow Birthing Center at the New York State Fair this year or last, you may have noticed something new: lots of black calves! These calves are the result of dairy farmers breeding some of their Holstein dairy cows with Angus beef bulls, creating a “crossbred” calf.
So, why the shift?
Traditionally, male dairy calves were raised for veal or beef, while females became future dairy cows. In recent years, many dairy farmers have started using beef genetics to increase the value of their calves. A Holstein x Angus calf (commonly called a “beef-on-dairy” cross) grows faster, develops better muscle, and ultimately provides more high-quality beef than a straight dairy calf.
This change is happening all across the country, and it’s had a major impact on the beef market. More beef-on-dairy calves are being raised, but at the same time, the overall cattle supply in the U.S. has dropped to its lowest level in decades due to drought, high feed costs, and other challenges. Fewer cattle combined with strong demand means higher prices at the grocery store.
The black calves born at the Dairy Cow Birthing Center are a small glimpse of how farmers are adapting to today’s challenges. By using beef-on-dairy crosses, dairy and beef farmers can produce more high-quality beef, helping to strengthen the supply even as overall cattle numbers remain low. It’s just one example of the innovative ways farmers work to provide safe, nutritious, and delicious food for families in their communities and across the country.
Still curious about NY beef? Read more interesting articles like this one on our blog:
The Economic Impact of New York’s Beef Industry
