As an expert in the field of animal husbandry and meat production, I can provide you with information on the typical age at which cattle are slaughtered for meat.

In the beef industry, cattle are typically raised to reach a certain weight rather than a specific age. The time to market can vary depending on the breed, diet, and management practices. For beef cattle, this weight is often between 1,000 to 1,400 pounds (450 to 635 kilograms). This can take anywhere from 18 months to 24 months, or even longer for certain breeds that are raised for specialty markets.

Dairy cattle, on the other hand, may be slaughtered at a different stage of their lives. Dairy cows are typically kept for milk production until they are no longer as productive, which can be around 4 to 6 years of age. After this period, they may be sold for meat, although their meat is often considered to be of lower quality compared to that of beef cattle raised specifically for meat production.

It's important to note that the humane treatment of animals is a significant consideration in modern livestock production, and there are regulations in place to ensure that animals are treated with respect and care throughout their lives.

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The highest quality beef comes from animals that are under 36 months of age. Old cows produce highly acceptable beef if properly fattened and processed. Depending on the calf and the feeding regime, calves are best slaughtered between three and 16 weeks of age.read more >>