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  • “Her goal was to reduce stress and fear in the animals, as some studies have suggested that they harm the quality of meat and are factors in producing so-called dark cutters, cattle whose meat appears brownish or blackish and may be sticky to the touch.”

    The New York Times, Beef From Creekstone Farms Impresses New York Chefs, by Glenn Collins, March 23, 2010

    March 25, 2010