The term “female cow” is redundant since all cows are female. While “cow” is commonly used to refer to cattle in general, when discussing milk production, it is understood that only females produce milk. Therefore, there is no need to specify “female” when referring to cows in the context of milk production.

When dairy cows are culled from dairy herds, they are typically sent to slaughter. However, they are not usually slaughtered for human consumption in the same way as the cuts of meat found in supermarkets or butcher shops.

Dairy cows, particularly in North America, are commonly Holstein cows. Holsteins are not bred for the physical characteristics desirable in cattle intended for meat production.

To illustrate this point, consider a champion market steer (a castrated male) at the National Western stock show and a Holstein dairy cow. A noticeable difference is the lean physique of the Holstein cow compared to the steer. It’s important to note that the Holstein cow in the picture is a show animal and may have more body fat than a cull dairy cow.

In addition, a cull dairy cow would typically be older, usually more than 4-5 years, which would make her unsuitable for butcher’s or supermarket meat. Meat animals intended for human consumption are typically around 2 years old at most.

A cull dairy cow is more likely to be slaughtered for non-human consumption, such as pet food. Depending on her physical condition at the time of slaughter, she may be used for “prepared meat or bone products” like gelatin, glue, dried meat meal, or bone meal.