The age and weight of dairy beef cattle when they are processed varies, but it's typically between 18 and 30 months, with weight influenced by different factors such as breed and diet.

There are two main types of dairy beef: calves that are not needed for future milking and are raised for meat from birth, and cows that have completed their milking careers.

Cattle raised specifically for beef — whether pure dairy breeds or dairy-beef crosses — are generally processed at a similar age to traditional beef cattle, typically between 18 and 30 months. Their final weight varies depending on factors such as breed, nutrition and the market they’re intended for.

Dairy cows are processed once they are no longer part of the milking herd. The timing of this varies widely depending on individual cows and farm practice.

A small number of farms are ‘finishing’ (feeding a special diet to build up her muscle) former milking cows for specialist markets, such as restaurants. 

These dairy beef products are subject to the same food safety checks and traceability as all other Australian beef products and are therefore safe for consumption.