AgResearch recently released its report "Carbon footprint of 10-18 month-old dairy beef production systems".
The reports shows beef produced from cattle from the dairy sector in a fast-finishing system in New Zealand can reduce greenhouse gas emissions by up to 48%, compared to the average for beef cattle in a traditional system.
Alps2Ocean Foods founder Daniel Carson, of Oamaru, uses dairy beef calves to produce protein snack Mīti Beef Bites.
The study highlighted the vast potential of low-carbon beef protein derived from non-replacement dairy calves, he said.
His product proved surplus dairy calves could be transformed into high-value, low-carbon products.
He believed opposition of the slaughter of bobby calves posing an animal welfare issue would get louder.
Research showed if all of the 1.8 million bobby calves in New Zealand were killed after being grown to 10-month old calves, 1 million traditional beef cattle would be needed on high country farms, he said.
Ground dairy beef was easier to add value to than a steak, he said.
"The opportunity for New Zealand, just like Fonterra has done with milk powder, is to treat it as a high-value, low-carbon ingredient in manufactured foods."
New Zealand and Australia produced 70% of bobby calves globally and it should be seen an opportunity rather than a problem, he said.
"No other country can offer this. Nearly 50% lower emissions grass-fed beef that is perfect for manufacturing."
If New Zealand was serious about doubling its exports, manufacturing bobby calves and adding value was a way to do it, he said.
New Zealand sheep farmers could use bobby calves in their system similar to lambs, to have them on farm when the grass was growing and sending them to the meatworks before their first winter, he said.
At that time he was competing for space on beef chains due to cull cows.
Consequently, he was getting dairy beef calves processed at venison chains, mostly at Alliance’s Lorneville venison plant.
He paid farmers $8 per kg for 10-month-old dairy beef calves, which equates to slightly more than $1000 a head.
About 1000 packets of beef bites can be made from a 10-month-old calf.
The vision is for sheep farmers to grow out the bobby calves rather than dairy farmers.
However, Waitaki District dairy farmer Otto Dogterom supplies him 10-month-old dairy beef calves for Mr Carson to make beef bites.
Mr Dogterom said the beef bites were a "great concept".
The Federated Farmers North Otago president runs more than 2000 cows across several dairy farms in Otago. He sent about 700 bobby calves to the meatworks last year and was paid about $25 per animal.
Another way he was working to reduce the number of bobby calves he sent away was using sexed semen to produce more replacements.
Fonterra sustainability director Charlotte Rutherford said Fonterra's focus in this space was creating more options for dairy-beef calves.
“We see the opportunity to integrate these calves into the red meat sector as a major opportunity for New Zealand ag. These results show that with the right genetics, care and farming systems, dairy-beef animals offer the opportunity to reduce carbon emissions, contributing to the long-term sustainability of our industry.”
"It offers a pathway to producing low-carbon footprint protein for global food producers."
Pāmu chief executive Mark Leslie said the benefits of processing the animals within one year avoids challenges associated with wintering and significantly contributes to a lower emissions profile and farming more sustainably.
"This aligns with our dairy beef strategy to find new markets for surplus calves and meets our goals of lowering methane emissions and supporting a more efficient and sustainable agricultural sector.”
AgResearch senior scientist Andre Mazzetto, of Lincoln, led the research project.
Farm data from the beef and dairy industries analysed was based on kilograms of carbon dioxide equivalent emissions per kilogram of finished liveweight of the animals.
Scenarios were analysed for dairy beef steers processed between 10 and 18 months of age and include emissions from animal production, input generation, transportation, and background processes, Dr Mazzetto said.
The project shows tangible ways farmers could reduce the carbon footprint of their beef herds, Dr Mazzetto said.
"Emissions reductions can be achieved simply by integrating dairy beef animals into the herd, but the scope of this reduction can be significantly increased with fast-finishing beef systems. There would be few tools or management strategies available which can have such significant climate impact.
Sourcing calves from the dairy industry presented an opportunity for the beef industry to significantly reduce its emissions, he said.
"As well as a providing an alternative use for calves from the dairy industry."
Dr Mazzetto said the idea for the research came from Mr Carson. It was co-funded by government-funded programme Bioresource Processing Alliance and dairy company Fonterra.
