Why are some cuts of beef in the meat counter dark?

Eldon Cole, University of Missouri Extension livestock specialist, said it is the result of physiological changes that take place after the animal has been harvested that causes meat to be dark rather than bright red. It impacts a small percentage of beef.

It could be attributed to animal stress prior to harvesting. It could be tied to summer heat or cold winters that can impact individual animals differently.

Or it could be tied to cattle fighting as they seek to establish a pecking order.

Dark color does not impact quality.

Here are some other questions asked at county extension centers recently:

Q: What should I charge to graze yearling cattle for somebody on my farm?

A: The traditional system in Missouri is to weigh cattle going in and then when the grazing ends and multiply the gain by 35 cents a pound. It may have changed. You might call a Kansas State University Extension Center for information.

Q: What is the minimum height for a Missouri cattle brand?

A: Three inches, but it should be larger to avoid a blurred brand.

Q: Why do I have algae on top of the potting soil in my greenhouse?

A: It comes from too much water and lack of good air flow.

Q: Do I need to inoculate soybean seed I want to plant without tillage in a pasture?

A: Yes.

Telephone numbers of area county extension centers: