Belgian Blue breed assets


While BBB is used as pure for the beef production in Northern Europe, it is widely use abroad where an important part of the beef production is based on crossbreeding.

Its origin

With 1.1 million full blood cattle in Belgium, the Belgian Blue Breed (BBB) stands for 50% of the national herd.

Originally used as a dual purpose breed, the modern one was developed in 1950’s when appeared the gene mutation. Then, through a stringent work of genetic selection and artificial insemination, in the 1990’s all animals got the double muscle gene and by this way, the BBB became the most beefy breed in the world.

Its qualities

Our bulls are made for beef and they are homozygous, giving automatically the gene to their progenies, getting an outstanding conformation.
Therefore, Belgian Blue Breed has become an exceptional beef breed with the following assets:

Even if BBB bulls don’t have a high stature, their corporal volume is impressive mainly in their hindquarters.
On the hindquarter and on the back, the muscular mass is unbeatable! Which gives the BBB the 1st place within the beef breeds ranking for conformation and carcass yield, standing around 70%.
BBB can be managed to calve at 2 years old as soon as heifers have reached about 400 kg.
BBB adds value to high energy ration. In feed lots, young bulls between 7 to 13 months old get a daily gain of 1.2 to 1.5 kg. To achieve 1kg of growth they would need an average of 5kg of concentrates.
BBB is a calm breed giving very quiet animals easy to manage.
The frame of the BBB is very thin, which has 2 advantages: 1st one is for the carcass yield, which reaches 70%. And the 2nd one is for the birth of the crossed calves: indeed crossed calves have a good ability to born thanks to the thinness of their bones. The BBB’s bone structure is the same as a normal cow but the calf will have a greater amount of muscle, resulting by a greater meat to bone ratio.
BBB meat contains less cholesterol (±45mg /100g) than chicken meat (±62mg /100g). Indeed the BBB meat contains a little of fat and the fineness of its fibers makes it extremely tender.

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