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THE AUSTRALIAN |
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CATTLE SOCIETY INC. |
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THE HEALTHY OPTION
The extraordinary muscle development of the Belgian Blue is caused by hypertrophy of most muscles (double – muscling) and is entirely natural. The main characteristics of the Belgian Blue meat is fineness of the muscle fibres, tenderness, a high protein content, a low amount of fat resulting in low cholesterol and low calorie content. Cholesterol content is even lower than in poultry meat.
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Belgian Blue |
Natural Beef |
Poultry |
Cholesterol (mg) |
55-60 |
76 |
74 |
Calories |
150 |
188 |
198 |
Protein (g) |
26,0 |
24,0 |
22,8 |
Intramuscular Fat (%) |
1-3 |
10 |
- |
Fat Total (%) |
7-14 |
25-30 |
12-14 |
Source: British Belgian Blue Association
COAT / BODY COLOUR DETERMINATION
The Belgian Blue is presented in three types of coat colouring:
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- Black (black, black & white)
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Paternal Combination |
Progeny Composition |
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White |
Blue |
Black |
White x White |
75% |
25% |
- |
White x Blue |
50% |
50% |
- |
White x Black |
25% |
50% |
25% |
Blue x Black |
15% |
50% |
35% |
Black x Blue |
- |
10% |
90% |
To be used only as a guide |
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