What causes dark cutting beef?

The phenomenon of dark cutting beef is primarily linked to a long-term stress period prior to slaughter. When cattle experience prolonged stress, it can lead to biochemical changes within their muscle tissue. Stress affects the animal's metabolism and can result in an increased concentration of certain compounds, such as glycogen. When glycogen levels are depleted due to stress, the muscle pH does not drop sufficiently at slaughter, leading to a darker, firmer product that is less appealing to consumers.

This condition is significant because it can adversely affect the quality, tenderness, and overall market value of the beef. It highlights the importance of proper animal handling and management practices before slaughter, as reducing stress can help ensure the production of high-quality meat and prevent dark cutting occurrences.