Why is the meat of Angus cattle brought and sold for sacrifice during the holiday turning dark in the refrigerator? When expert opinion was sought, it was stated that the animals were stressed and poor slaughter conditions caused the meat to darken. However, the situation is not limited to this.
An expert acquaintance from Australia on the subject relayed that the darkening Angus meat is of Uruguayan origin and that the United States absolutely does not eat this meat. While the USA sells its own raised Angus abroad, it only imports Angus raised in Australia's natural environment for itself. Essentially, this darkening condition could also be determined by food tests to be conducted before the animals are brought into our country.
In conclusion, the darkening of the meat is not due to stress, but to being fed poor feed. That is, unfortunately, it does not seem possible to find Angus meat in the market right now that does not darken.
