Welcome to the Cattle Station Classroom Podcast. In today’s lesson we are going to continue our lesson on Dark Cutting Syndrome in beef. In this episode (part 2) we will be learning about what causes cattle to become dark cutters, and what we can do to reduce it’s incidence in the meat value chain.
In this episode I am joined by Dr Peter McGilchrist, a senior lecturer in Meat Science at the University of New England.
This podcast is brought to you by Central Station. Find over 1200 stories from Outback Cattle Stations at www.centralstation.net.au.
If you enjoyed this podcast, you’re sure to love our other series “Central Station – Stories from Outback Australian Cattle Stations“