Together, the efforts of BQA and DBQA across the nation have been instrumental in recent successes that continue to rebuild and sustain beef demand. About 25% of the beef consumed in the U.S. comes from non-feedlot cattle that are marketed from dairy and beef herds. Half of this amount comes from dairy cows. Through DBQA programs, dairy producers recognize the economic value of their animals to the beef industry – beyond ground beef and fast-food hamburgers. Today, more of the beef produced from dairy cows is used as higher-value single muscle cuts, bringing value-added opportunities to consumers, processors and producers.
When better quality cows leave the farm and reach the market place, the producer, packer, and consumer all benefit. Packers benefit when they have less trim on the floor, fewer condemnations and more high quality cuts of beef to send to their customers. When packers benefit, they pay more and discount less for the higher quality market cows coming through the auction barns and buying stations. When better quality beef reaches the supermarket, consumers are more confident in the beef they are buying, and this may increase beef consumption.
“It is important that the dairy industry realize what a commodity they are sitting on,” notes Pennsylvania State Veterinarian Dr. Paul Knepley. ”If dairy cattle have a little extra time taken to follow some of the DBQA best management practices, these animals can command $70 to $100 more in the market place. Smart businessmen will cash in on that and find ways to maximize their profitability… From my perspective on disease containment, prevention and control – the emphasis on record keeping, the emphasis on best management practices, the emphasis on protecting herd health – these things are invaluable.”