GFM Network News


The 972-pound warm steer carcass of today is 282 pounds heavier than in 1980 and 330 pounds heavier than in 1960.

Who has benefited from the shift to heavier cattle?

The move to larger animals began decades ago but was driven by packers, not consumers and ranchers

I had given a century-old Stockman’s Manual to a young rancher as a gift. As we leafed through the pages, it was pretty evident how cattle, particularly British cattle, have changed over the years. Once mostly horned, short legged, deep in body, wide in loin and very haired up, they look very little like the […] Read more

Here’s the beef: A sensory panellist samples meat before being asked about the taste of each.

Is there an Alberta advantage when it comes to beef?

Lots of research has been done on evaluating juiciness and tenderness, but the flavour factor isn’t well understood

When people talk about a cut of meat, they might praise its juiciness and tenderness. But they don’t often talk about its flavour. This is something Nicole Gaudette — an expert in a branch of science called sensory analysis — wants to change. “By using sensory evaluation to study consumer preferences, we get an idea […] 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

Steaks, other prime cuts, and ground beef dominate the beef counter in Canadian stores but to sell the whole carcass, the beef industry has to look abroad.

Beef industry adopts ‘right customer for the right cut’ marketing approach

Canada’s beef industry is beginning to maximize profits from the 
whole cattle carcass by catering to different global markets

Cuts from the loin, sirloin, and rib “help keep the lights on” for Canada’s beef industry, but it needs niche markets to capture value from the whole beef carcass, says Canada Beef’s director of North American market development. “The middle meats are obviously highly valuable, but they only make up a certain percentage of the […] Read more