http://www.beef.crc.org.au/?flashver=9.0.28 The technology that would bring this revolution to life has already been developed; what Beef CRC scientists are about to test is whether it can become a commercial tool for the Australian beef industry. http://www.beef.crc.org.au/?flashver=9.0.28 Beef Cooperative Research Centre (CRC) is on the hunt for fuel efficiency.cattle which eat less and give off fewer gases. http://www.abc.net.au/rural/tas/content/2006/s1927026.htm A beef industry program that borrows principles from the Japanese car manufacturing industry to help producers and processors to adopt new technology has been awarded the 2007 Co-operative Research Centre Association's Excellence in Innovation Award. http://beef-mag.com/mag/beef_technologys_gifts/index.html Through a combination of research, technology and innovation, the U.S. beef cattle industry has increased beef production per head of cattle by more than 80%. http://www.livescience.com/technology/050707_lab_meat.html Scientists have proposed two new techniques for growing meat in a lab by a process that could one day make beef cows obsolete. Don't toss out those beef steaks just yet, however. The technology is in its infant stages and it is not clear whether large-scale production will work. http://www.beef.crc.org.au/files/Breeding-Market.pdf Buying the right bull is a key decision for the future of your beef herd. It's natural to focus on what you can see in the bull, but how important is this for the bottom line? If you keep your own replacement heifers, buying a bull has very long term implications. What's more, the really important features he contributes are female breeding traits - fertility,calving ease, maternal ability and adaptation to your environment. http://www.beef.crc.org.au/files/New_light_on_tenderness.pdf Scientists in CRC III are aiming for a deeper understanding of body chemistry and its genetic controls in the hope this knowledge will lead to new ways to produce more tender beef. This article explains some of the body chemistry and the current theory on why factors such as Bos indicus content and hormonal growth promotants (HGPs) affect tenderness. http://www.beef.crc.org.au/files/HGPs-good_for_profit.pdf The extra growth seen by producers and feedlots from using hormonal growth promotants (HGPs) boosts their profits. But there are mounting concerns the beef industry is not doing its customers any favours when HGPs may cause tougher meat. Several CRC experiments have defined the eating quality effects on important cuts of the carcase and have come up with processing strategies to offset them.