GFM Network News


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