Belgian Blue

As the name implies, Belgian Blue cattle originated in central and upper Belgium

Between 1920 and 1950 there was an active selection for this dual-purpose type of animal. 1950 to 1960 saw a move to favor animals with heavier muscling. The real breakthrough came in the 1960s with the development of the extreme double muscling characteristics. As a result of skillful selection, the 'Blue' as we know it today was born.

The Belgian Blue cattle are also known as Race de la Moyenne et Haute Belgique, Belgian Blue-White, Belgian White and Blue Pied, Belgian White Blue, Blue, Blue Belgian.

Characteristics

The Belgian Blue is a large sized animal with a rounded outline and prominent muscles. The shoulder, back, loin and rump are heavily muscled. The back is straight, rump is sloping, the tail set is prominent and the skin is fine. It was fine but strong legs and walks easily.

Their color can range from white, blue roan, black or a combination of them, the color red is present in some genotypes. The breed is known for its quiet temperament.

The weight of an adult bull ranges from 1100 and 1250kg for a height at the withers of 1.45m to 1.50m. It is by no means rare to see animals of more than 1300kg. Cows can reach a weight of 850 to 900kg and can exceed 1.40m.

The muscle is a natural development for the breed. They are not born with that extreme muscle but start developing that muscle at 4 to 6 weeks old.

Belgian Blue Beef is famous for its impressive muscling which is commonly referred to as "double muscling". Belgian Blue Beef outclasses all other beef breeds in carcass yield (up to 80%). When used in crossbreeding programs of other dairy or beef breeds, it increases carcass yield from 5 to 7 % compared to the maternal line.

Extensive research has shown that Belgian Blues possess a gene which suppresses the production of myostatin, a protein that normally inhibits muscle growth after a certain point. Pure Belgian Blues carry two copies of this gene; in crossbreeding, one copy is usually transmitted and serves to increase carcass weight in the offspring of a cross-breeding program.

As a result, the Belgian Blue carcass produces a high yield of saleable meat with a boning out % in excess of 85%.

Statistics

As a modern beef breed, the Belgian Blue is outstanding for its:

Ease of Calving

Short gestation period

Good mobility and structure

Excellent temperament

Hyper-developed muscling

High degree of conformity

Precocity, good size

Capacity for young meat development

High food efficiency for fattening

Facility for cross-breed calving

The average age at first calving is 32 months, 75% of cows calving for the first time between 28 and 35 months. Two-year-old calving has also been successful. The average is 13 months, 75% falling between 12 and 14 months.