Dairy beef on the rise as bobby calf numbers fall

Industry data shows bobby calf numbers are down significantly – 18.5 percent in the North Island and 28 percent in the South Island.

CRV Managing Director James Smallwood says the shift reflects the industry’s growing focus on, efficiency, and value creation.

“Farmers are making smarter breeding decisions that not only support herd improvement but also deliver stronger returns,” says Smallwood.

“By using beef genetics across their lower-performing cows and sexed genetics on their best, they’re adding value to every calf born and meeting increasing demand for quality dairy beef calves.”

CRV’s sales data shows dairy beef straws now account for 14 percent of total straw sales – up from just 8 percent in 2021.

The most popular breeds remain Charolais and Hereford. A new entrant to CRV’s line-up, Changus (Charolais and Angus cross), has also been well received, making up 10 percent of dairy beef sales in its first season.

Maddie Drew, CRV’s Product Manager for dairy beef, says rising demand for beef from dairy herds and farmers’ strategic use of beef genetics are driving growth.

“That insight means they can make more informed breeding decisions – not just which cows to mate to beef, but also which beef breeds best suit their farm system and goals.” She says.

“When selecting beef sires, calving ease continues to be the number one priority for dairy farmers,” Maddie adds. “Coat colour also plays an important role, as it can influence the marketability and value of calves, plus allows for easy identification.”

CRV’s Fertabull product continues to be the most popular way farmers access dairy beef semen. A majority of CRV’s dairy beef semen this season was supplied through Fertabull, which contain the semen of three sires in each straw, lengthening the time semen is viable – leading to increased in-calf rates.

“Fertabull gives farmers confidence and another option in the tool box to improve mating results,” says Maddie.

Meanwhile, James says processors and beef suppliers right through to the consumer are putting more emphasis on sustainability – a focus that isn’t going away any time soon.

“This shift is about more than just genetics,” says James. “Beef suppliers and consumers are increasingly focused on sustainability, and that’s shaping demand right through the supply chain.”

“Our job as a sector is to work together to ensure dairy farmers have the right range of beef genetics – along with the advice and data – to fit their mating plans and make every calf count. The momentum behind dairy beef is clear, and farmers are seeing real value in being able to choose sires that align with their herd goals.”