Beef cattle ranchers are getting wise to the science of genetics.
They have always known that making the best steak starts long before consumers pick out the right cut, such as where an animal grazes or what it eats. The key is in the genetic makeup — or DNA — of the herd. And over the past year, those genetics have taken a historic leap thanks to new, predictive DNA technology.
This is playing out in rising auction prices for the best bulls as identified by genetic profiles or simply for their elite pedigree.