GFM Network News


Have we gone overboard in the bid to get more marbling?

More beef is grading AAA or Prime, but lean meat has fallen dramatically – and that's not right, says expert

If you glance at the numbers, it seems like the cattle industry is getting more beef — and more AAA or Prime beef — from fewer animals than ever before. But dig a little deeper, and the numbers tell a different story. According to longtime beef industry analyst Charlie Gracey, the trend of feeding cattle […] Read more

A pricing system encourages both quality and yield

Here’s Charlie Gracey’s formula for a pricing system that he says would send out the right market signal

How would a pricing system that compensates producers fairly for both quality and yield work? Here’s Charlie Gracey’s formula, which is based on a carcass yield of 73 per cent and, in this example, a price of $2 per pound on the rail. “Discounts for carcass weights that were over or under the desired range […] Read more


A recent study found breeding cattle for carcass quality traits over the long run can help put serious coin in cow-calf producers' pockets.

Breeding for carcass quality has a payoff

Using genomics to improve carcass quality can greatly improve profitability, study says

Sourcing quality breeding stock has the greatest impact on carcass quality — and having carcass data is “integral” to that process. But too many producers are flying blind, according to Tom Lynch-Staunton, director of industry relations for Livestock Gentec. “Most people sell their calves in the fall at weaning and really have no idea how […] Read more

A bright-red colour is key to grading high and avoiding a steep discount.

Study on dark cutters aimed at boosting the bottom line

The goal is to figure out which animals are most prone to this costly condition and how to better manage them

In the quest for ever-improving beef quality, scientists are taking a new look at an age-old challenge: dark cutters. Those are the animals that get the B4 grade and discount, and exhibit the unsightly darker-red colour and associated toughness in the meat, along with reduced shelf life. Dark cutting shows up more often during the […] Read more


Slaughter volumes down as Canadian herd numbers dwindle

Modernizing of regulations governing grade standards will take at least two years

As predicted, fed slaughter graded volume decreased in 2013. But what is interesting is the non-fed graded volume increased (non-fed being mostly cows) to compensate for the fed slaughter decrease. This increase of non-fed slaughter does not bode well for the future as it means there are going to be fewer breeding cows in the […] Read more