Monthly Archives: October 2020

October, the start of dark cutting beef season

With the arrival of October each year, at least in North America, the incidence rate for dark cutting beef begins to increase. Dark cutting beef is the result of long-term stress where cattle deplete glycogen stores in the muscle before slaughter resulting in less lactic acid being produced in the post-mortem muscle that would normally produce the bright cherry-red beef color in the lean. As the name implies, the lean is darker in color because it has a higher pH than normal beef. While there are many factors… Read More →