With growing interest in reducing bobby calf numbers and improving animal welfare outcomes, dairy-beef presents a win-win scenario for both sectors. The workshop highlighted opportunities to use specific beef genetics in dairy herds to produce calves with better growth and carcass traits, thereby increasing overall value across the supply chain.

Farmers also discussed the importance of strong partnerships between dairy and beef operators. Examples included contracts with guaranteed prices, which reduce financial uncertainty and improve long-term planning. As the dairy industry continues to focus on sustainability and efficiency, integrating beef genetics into dairy systems may help align economic goals with ethical practices.

Industry leaders and researchers emphasized that genetic selection is key to success. Using carefully chosen beef sires—such as Angus or Hereford—can enhance traits like muscling and marbling without compromising calving ease. These practices not only increase the marketability of calves but also ensure uniformity in growth performance, benefiting finishers and processors alike.