Jack Dill: How Beef-On-Dairy Serves Consumers
“Dairy farms have supported our rural communities. The dollars generated on a dairy farm do business at the local MFA, local bank, and local stores,” shares Jack Dill. “Dairy farms also support the beef industry through the beef-on-dairy strategy, which serves consumers by sustaining our beef supply.”
Jack operates a generational dairy farm in partnership with his brother, Jerry, his nephew Jarrod, and his son Jordan near Conway in Agri-Ready Dallas County. The family diversified their operation by building a commercial beef herd during the 2014 Beef Boom from Beef-On-Dairy calves.
The Origin Story
Beef-On-Dairy wasn’t new in 2014, but a desire to diversify dairy revenues and a drop in beef herd numbers finally accelerated the idea to real fame. Beef-On-Dairy is a crossbreeding practice where dairy cows are bred to beef bulls resulting in a calf with higher beef value. Today, this practice continues to gain traction as a production strategy.
Most Missouri dairies are memories (less than 25% of dairies counted in 2000 remain in business according to the Missouri Dairy industry snapshot: extension.missouri.edu/programs/dairy-extension/missouri-dairy-industry-snapshot) and overall beef inventory is at a historic low.
What was the 2014 Beef Boom?
In 2014, U.S. beef exports surged to record levels and the value of that beef set a new export record. The 2014 export value of U.S. beef jumped by 8% over the previous year.
What’s In It For Consumers?
“Today the beef industry can offer consumers the assurance of incredible consistency and quality. Producers have worked hard for decades to offer beef that is tastier and more consistent,” continues Jack.
Feeding, animal husbandry practices, and genetic choices such as Beef-On-Dairy have contributed to this success.
“Thanks to bloodlines dating back to the 1960’s, Holstein carcasses are the most consistent carcasses there are,” Jack shares. “Utilizing Beef-On-Dairy will only add more consistency to carcasses. At the end of the day, improving consistency and improving quality will always be better for consumers and our beef industry.”
What’s In It For Consumers?
“The absolute best part about Beef-On-Dairy for producers is the increased hybrid vigor of those calves,” Jack says. “The crossbreeding results really shine in the first generation.”
Hybrid vigor, also known as heterosis, refers to the superior performance of crossbred offspring compared to their purebred parents. Beef-On-Dairy calves can exceed the average of both parents for growth, survival, and yield thanks to their diverse genetics. These traits translate into economic benefits on the farm and sustained beef supply in grocery stores.
One example of these traits is improved milk production.
“All of the cows in our commercial beef herd are the result of Beef-On-Dairy crossbreeding. Those cows have an advantage as mothers for milk production which makes for well-fed calves that grow faster and can therefore go to market bigger, sooner,” Jack says.
What’s In It For Consumers?
“Every dairy farmer is just as much of a beef producer as I am. A substantial portion of the beef market is influenced by the harvest of dairy animals,” Jack continues. “In my role with a family dairy and in my role with the Missouri Beef Industry Council, I get opportunities to encourage my fellow dairy producers and beef producers to get together more often. We have a lot in common, but we have unique connections. We can benefit one another if we work together and pull in the same direction. Beef-On-Dairy will continue to be a valuable part of the beef story.”
More About Jack
Jack serves as the Dairy Interests Representative to the Missouri Beef Industry Council (MBIC) and a member of the Dairy Farmers of America Southeast Council. Jack and his wife, Patty, are members of Missouri Farm Bureau, Missouri Cattlemen’s Association, and Midwest Dairy. These organizations are members of Missouri Farmers Care.
Remember When?
Jack represented Midwest Dairy as a member of the 2022 Race to the Plate Farm Team, an advocacy campaign with the St. Louis Cardinals. “I loved promoting agriculture’s products!” Jack remembers. Farmers have the greatest story and nobody can tell that story like a farmer does.” Jack served alongside Bill McLaren who was the 2022 beef representative. Today, Jack and Bill are serving on the MBIC together. During the 2022 Race to the Plate campaign, Jack’s wife, Patty, enjoyed helping out in the mascot costumes!
