I have a few jersey and jer/hol cross cows that I use as nurse cows. I also have eaten jersey beef for so long I don't even know what "beef breed" beef tastes like. The jersey and jer cross beef is a little leaner and a little sweeter than most beef breed. Jersey bull calves are also a dime a dozen; meaning they don't bring anything at the stockyards so are a cheap calf to get and don't eat like a holstein bull calf does. They do take a little longer to get up to weight as do all dairy beef animals do because dairy grows more bone and frame before putting on "weight" as opposed to a beef breed animal that seems to do both bone/frame and meat at the same time.
I am assuming that you have some to sell or are looking at the possibility of raising or finishing some? The best way to market it is to find a natural foods type store or co-op and direct market it either through USDA slaughter plant to sell individual pieces, or by halves or whole animals. Those type of buyers will want them to be as "natural" fed as possible so you might have to look into that. Otherwise, advertise on Craigslist. I sold several that way. I just got tired of dealing with the public and so many that "oh, yes, I want some REAL beef" and then when the time comes they don't have the money or want you to finance it, or I don't have room for it, or some other excuse.
I raise a few now out of my cows when I breed AI and get some bull calves, and I raise a few when they are all I can find when I have a nurse cow come fresh. I sell at the stockyards 99% of the time at a dairy beef sale; and walk out with the check rather than have to deal with the b.s. of getting stuck with a beef or half that someone couldn't take at the last minute. I can still pay for my cows' upkeep and make some if she raises me at least 3 calves per year and I just like my dairy family cows.
Bred black will net the most from the jersey cows when the baby calves are sold here. And breeding jersey cows to a black simmental makes a beefier baby calf.
I have several that I have bred to Aubrac that will be calving in another month or so. Like the body, muscling, but they will be red/brown. I am hoping for mostly heifer calves so they can go back into the beef herd and put more value on the jersey cross calves. I will be feeding out the bull/steer calves for beef but it will be a couple of years before I will have an opinion on the meat.
