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Food and Wine magazine had an interesting article this week on efforts by University of Florida scientists to produce a cow that is more resistant to hot conditions by crossing Angus with Brahman breeds. According to the article ,”the new “heat-resistant” cow would be able to better handle heat stress, they say, and because of that, their meat would be of better quality than our current cows.” Who knows, it might even taste better. You can read more about it here.
