Has anyone been raising Holstein heifers that traditionally would be bred to become dairy cows for their meat value only?

I have been raising Holsteins from calves, breeding them and selling them as springers but I am tossing around the economics of just not breeding them and selling them for meat only. Springer price here is not very good lately and I am wondering if I could do better by not even breeding them. I assume sexed semen has alot to do with it as there seems to be alot more bred heifers on the market with fewer buyers.

What would be the best weight to sell an open Holstein heifer for meat? How much per pound would they likely bring? Would the age of the heifer have much to do with how much they bring?

Sorry for what may seem like basic questions but back when we milked, we always just sold our bull calves as newborns so I really have no experience raising animals for meat and the economics behind it.

Thanks for any opinions on the subject.