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Beefing up muscle reduces dark cutting

Dark cutting cost the Australian beef industry more than $35 million in 2009. Pamela Lawson talks to Murdoch University researcher Dr Peter McGilchrist about the correlation between beef cattle traits and the likelihood of dark cutting.

Staff Reporter
Beefing up muscle reduces dark cutting

Research funded by the Beef CRC and conducted by Murdoch University in Western Australia has shown beef cattle which have aboveaverage muscling, higher carcase weights, lower ossification scores and greater...

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A growing series of reports, each focused on a key discussion point for the farming sector, brought to you by the Kondinin team.

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