Argentina sells DNA as world demands more beef
Weighing more than a tonne, Montecristo would yield a lot of Argentine steak. But ranchers are not interested in sending bulls like him to slaughter.
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Beefing up the quality of red meat
A dedicated group of scientists and students are working at making steak juicier, tastier and more tender than ever before, writes Sharon van Wyk
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Japan's big break into cloned beef
Japanese scientists said on Thursday they had successfully cloned the ancestral bull of a luxurious brand of beef.
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Swazis won't sell beef to EU
Swaziland has failed to take advantage of the opportunity to export unlimited quantities of beef to the lucrative European Union market.
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