Because of the size of the dairy and beef cattle sectors, Quebec can count on a considerable number of cattle which, upon “retirement”, are sold to the slaughter plant for meat. These cattle, known as cull cattle, produce quality meat, mainly ground beef, which is destined for fast food restaurant chains, among others.

Over the years, meat from cull cattle has earned an enviable place on national and export markets. The quality of the livestock, the traceability and slaughter plant inspection systems and the presence of a major slaughter plant in Quebec are all advantages that have allowed Quebec producers to increase their animals’ market value and ensure the development of a flourishing slaughtering and processing sector.

Why are animals culled?

A dairy cow’s primary function is to produce milk. But did you know that at the end of their active life, when they are no longer able to give a sufficient quantity of milk, dairy cows will have a “second vocation”? That is when they will be culled. Dairy cows generally are culled at around 5 or 6 years of age. In Quebec, approximately 70,000 dairy cows are culled annually.

The same scenario will apply to the beef cattle sector. Even though a beef cow’s primary role is to nurse a beef-breed calf (feeder calf), every year, when it is time to retire cows, at around 7 to 10 years of age on average, beef cows will also be sold to the slaughter plant for meat. Bulls at the end of their “career” are also culled. Approximately 15,000 beef cows are culled annually in Quebec.

By deciding to cull animals at the end of their cycle to replace them with younger livestock, producers ensure the renewal of their herd. This rotation also helps improve their herd’s genetic characteristics.