CALGARY — That steak may be about to get much more tender thanks to advances in genetic testing.
As the price of beef rises, and customers demand more consistency in their cuts, cattle ranchers are increasingly turning to such high-tech tools as genetic testing to ensure their beef is buttery, said Reynold Bergen, the science director for the Beef Cattle Research Council.
“It’s not your grandfather’s agriculture anymore,” said Mr. Bergen. “It’s a really expensive and competitive business.”
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