Introduction

Dairy beef is an opportunity to diversify operations and boost income, especially when production is pasture-based. Since many consumers are interested in lean, natural beef, dairy beef also represents an enterprise option for direct marketing
to a niche market. Market research is critical before getting started in dairy beef production.

More than four million bull calves are born to dairy breeds each year in the U.S. Since only a few are needed for breeding, these calves represent great potential for meat production (1). Until recently, most dairy bull calves were
sold for veal. Beef and dairy cross calves are also valuable for beef production.

Holstein beef production has the advantage of being relatively easy to enter and exit compared to other enterprises. Holstein beef accounts for about 5% of the total beef produced in the U.S. (2).

Production

Young dairy calves are usually sold through local auctions at 2-5 days old, though they are sometimes sold as older animals. Since the health of newly arrived calves can vary greatly, guidelines are given for starting calves out in individual clean stalls with electrolytes and a health maintenance program. An "all-in, all-out" approach is often used in which each batch of calves is treated as a unit from the time of arrival on the farm until departure-new animals are not added to the group.

The feeding program for Holstein beef calves depends on the age at which the calves are acquired. Calves that are less than eight weeks old require milk replacer. Some grain can be fed after 10 days of age. When they are 10-20 weeks old, the calves still
require a high-energy feed. Nurse cows and even dairy goats have been used by some producers to suckle dairy calves instead of using milk replacer (3). After 20 weeks, more flexibility in feeding is possible. Forage-feeding, which includes
grazing pastures and feeding conserved forage, can be used.