And they're tough to eat.
For the last 50+ years, my grandfather, and now my uncle, raised a small number of beef cattle (usually white-faced Black Angus steers, but there were some variations in the breed) for butcher every year. These were usually sold to friends/family by the hanging half.
The family has always used the same butcher, with no problems. One year, however, there was an old dairy cow brought in by a small owner/operator. It was to be butchered and all turned into hamburger.
Well, somewhere along the line, a side of one my uncle's beef steers got mixed up with a side from the dairy cow.
It only came to light when some folks who wound up with dairy cow instead of beef steer meat mentioned that the steak was tough and flavorless. I'm not sure how they sorted it out with the butcher, but my uncle has not stopped using the company.
My family raised Angus/Hereford crosses...
My ex’s family were dairy farmers...Also, her dad was an artificial breeder...I don’t ever remember them selling any dairy cow for beef...