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Recipes & Cooking
What factor(s) could cause my beef from a local farm to taste & smell ‘off’ this time around?
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<blockquote data-quote="Son of Butch" data-source="post: 1798812" data-attributes="member: 14585"><p>Where did you come up with that idea?</p><p>I think Tennessee Tuxedo was right about it being a dark cutter.</p><p></p><p>Dark cutting beef is caused by preslaughter stress 2% of cattle slaughtered are dark cutters.</p><p>Instead of cherry red when exposed to air it remains a dark red or sometimes almost black and is off flavor.</p><p>Packers typically discount Dark Cutters by 1/3 to almost 1/2 to find a buyer.</p><p></p><p>We had a wild azz Wagyu steer once that was a dark cutter, very nicely marbled, but low choice at best in tenderness quality.</p><p>High strung animals have the highest rates of dark cutting.</p></blockquote><p></p>
[QUOTE="Son of Butch, post: 1798812, member: 14585"] Where did you come up with that idea? I think Tennessee Tuxedo was right about it being a dark cutter. Dark cutting beef is caused by preslaughter stress 2% of cattle slaughtered are dark cutters. Instead of cherry red when exposed to air it remains a dark red or sometimes almost black and is off flavor. Packers typically discount Dark Cutters by 1/3 to almost 1/2 to find a buyer. We had a wild azz Wagyu steer once that was a dark cutter, very nicely marbled, but low choice at best in tenderness quality. High strung animals have the highest rates of dark cutting. [/QUOTE]
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What factor(s) could cause my beef from a local farm to taste & smell ‘off’ this time around?
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