Dark cutting beef is caused by a combination of factors which stress the animal and deplete glycogen (muscle energy source) from it's muscle. Some of the factors which contribute to dark cutting and make cattle more susceptible are:
- Rapidly fluctuating temperature.
- Excessive use of growth promotive implants.
- Genetic factors - Some types of cattle are more susceptible.
- Rough handling.
- Bulls have more dark cutters than steers, cows, or heifers.
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