Charles Sturt University researchers investigate the Dairy Beef Project trials

The eating quality and production pathway of dairy beef cattle are under investigation by researchers at Charles Sturt University, who are identifying viable market pathways for Holstein or Holstein-cross calves, which have performed as well as or better than traditional beef cattle.

The Dairy Beef Project, co-designed with dairy producers and industry experts, was Australia’s largest trial to demonstrate a market path for dairy beef. Over nearly five years, Charles Sturt conducted growth studies at its Wagga Wagga research feedlot. The university’s Red Meat Innovation Centre coordinated consumer sensory trials, where over 1,600 participants evaluated the beef’s juiciness, tenderness, flavour and overall likeability. Professor Jane Quinn highlighted the three-fold benefits for producers, industry and consumers:

1. Producers gain confidence in growing male dairy calves to feedlot weight.
2. The industry identifies a productive value chain for non-replacement calves.
3. Consumers are assured of a high-quality, high-welfare meat product.