Valorization Strategies to Improve Meat Quality in Cull Dairy Cows

Given the global increase in beef consumption, cull dairy cows are an underutilized resource, mostly destined for low-value ground beef, despite their potential for premium cuts. This review summarizes recent evidence on pre- and post-mortem strategies specifically aimed at improving meat quality in cull dairy cows, addressing a topic that has been little studied. Finishing diets notably increased intramuscular fat by 112% after 4 months of feeding, enhanced carcass yield, and reduced shear force. Wet aging can improve tenderness by approximately 30% during the first 7 days when combined with finishing diets at a lower operating cost, whereas dry aging enhances intense flavors, albeit with greater losses due to dehydration. Innovations such as vascular rinsing and mechanical tenderizing show promising results, although their adoption is limited by technical requirements and costs. The implementation of these strategies can generate economic benefits by revaluing discarded meat (≈25% higher retail price) and sustainability by reducing waste in livestock systems. However, heterogeneity in breed, age, and management requires adapted approaches. Additional studies integrating productive, sensory, and economic aspects, as well as research on consumer acceptance, are needed to facilitate their adoption on an industrial scale and contribute to more efficient and sustainable meat production.