Pretty sure the beef buyers at cattle auctions aren't bidding on Holsteins for beef.
What do the do with those carcasses?
I dunno, McDonalds? Dogfood? (same thing)
Livestock buyers will buy almost any animal that is not obviously ill or injured. It’s up the the meat grader on the line to determine what the yield grade is of a carcass, 1 thru 5. Then there’s the marbling score for Prime +/°/-, Choice +/°/-, Select +/- Standard +/°/-. There’s more to it than the little bit I’ve explained of course.