Would a "Heat-Resistant" Cow Mean Better Beef?
Food and Wine
The key to good beef, you might think, is the quality of the cut—or, barring that, even a good marinade. But University of Florida scientists have another idea. They believe climate—and more importantly, climate tolerance—plays a large part in how tasty a cow’s meat can become, and so, they’re trying to create a "heat-resistant" breed of beef cattle.