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 you by Central Station and hosted by Steph Coombes, BSc Agriculture (Hons.), MSc Agricultural Communication & Education. Find over 1200 stories from Outback Cattle Stations at <a href= "http://www.centralstation.net.au">www.centralstation.net.au.</a> If you enjoyed this podcast, you're sure to love our other series "<a href= "https://podcasts.apple.com/au/podcast/central-station-stories-from-outback-australian-cattle/id1467605720">Central Station - Stories from Outback Australian Cattle Stations</a>"

Like a virgin, put with the bull for the very first time (Heifer Management)

The Cattle Station Classroom podcast is where we learn about different aspects of the northern Australian beef industry and answer your questions.If there's a topic you'd like to learn about, or a question you want answered, email podcast@centralstation.net.auThis podcast is brought you by Central Station and hosted by Steph Coombes, BSc Agriculture (Hons.), MSc Agricultural Communication & Education Hosted on Acast. See acast.com/privacy for more information.