You can buy Belgian Blue online for sale for your freezer both by the piece, or as a full tenderloin. A full tenderloin (enough to feed 10-15 people) is currently $595.00 USD and a Packet of Chateaubriand (enough to feed 3 people) is $120.00 USD. This beef is processed by us and then shipped frozen via Fedex two day shipping. Contact us now and we will be happy to give you a complete price package, including FedEx Shipping to your door.
The Blue cattle breed is distinguished by its great musculature and short white or roan-colored fur, as seen in the picture to the right. The American (and British) Blue breed of cattle is a relatively recent development. Its ancestors were the Belgian Blues, which were developed in central and upper Belgium in the early 1800s when local cattle, frequently Charolais, were mixed with British Durham Shorthorns. The intention was to develop a better dairy/draft animal, and it was successfully accomplished.
In fact, a Belgian scientist by the name of Roger Hanset did not create the modern beef breed of Blue until the 1950s. The professor worked to achieve quick growth and a higher carcass yield using his knowledge of AI and genetics. Given that Caesarean surgeries (C-sections) are now frequently required when it comes to calving time for typical Belgian Blues, one could conclude that Hanset was almost too successful in both respects.
Fortunately, Masterblend Beef’s Blues are either hybrid or sired by American and/or British bulls, who were chosen for their “calving-ease” as well as their enormous growth and yield. Due to the thinness of its muscle fibers (low shear value), Blue beef has outstanding tenderness and is possibly the leanest and healthiest meat on the market, only being surpassed by Piedmontese.
Belgian Blue Beef, Rump Steaks, 2 in a 200g pack
Out of stock
SKU: TBELGBESTFP03Categories: Butcher’s Shop, Red Meats, Steaks
Whats’s it like?
Meat from Belgian Blue Beef has a flavor comparable to that of beef but is somewhat darker in color. It is really tender and full of fantastic flavors; it is also a terrific value and ideal for any weekday supper.
- Our meat for Belgian Blue Beef comes from from Belgium.
- Here at Kezie, we butcher our Belgian Blue Beef Rump.
- extreme protein content 36g per 100g
- Contains two 100g pieces of Belgian Blue Beef Rump.
Belgian Blue cattle were developed in central and upper Belgium, as suggested by their name. Shorthorn bulls were introduced from the UK to Belgium in the second half of the 19th century to boost the native population, which was predominantly of the dairy breed (red-pied and black-pied cattle). Additionally, several accounts mention the development of Charolais breeding during the course of the 19th century.
There was active selection for this kind of dual-purpose animal between 1920 and 1950. From 1950 to 1960, there was a trend favoring animals with more muscle. The advent of the excessive double muscling traits in the 1960s marked the true breakthrough. Skillful selection gave rise to the “Blue” as we know it today.
The Race de la Moyenne et Haute Belgique, Belgian Blue-White, Belgian White and Blue Pied, and Belgian White Blue, Blue, Blue Belgian are other names for Belgian Blue cattle.
Photo courtesy of Belgian Blue Sires, www.belgianbluesires.com
The Belgian Blue is a big creature with a rounded silhouette and noticeable muscles. There is a lot of muscle in the shoulder, back, loin, and rump. The skin is fine, the back is straight, the rump is sloping, the tail set is noticeable. It walks effortlessly on little yet powerful legs.
They can be white, blue roan, black, or any combination of those colors; certain genotypes also have red. The temperament of the breed is renowned for being calm.
An adult bull weighs between 1100 and 1250 kg and is between 1.45 and 1.50 meters tall at the withers. Animals weighing more than 1300 kg are by no means unusual. Cows can grow to a height of 1.40 meters and weigh between 850 and 900 kilograms.
The breed’s natural progression is toward muscle. They begin to develop that extreme muscle at 4 to 6 weeks old; they do not have it at birth.
Belgian Blue Beef is renowned for having outstanding “double muscling,” sometimes known as “muscling.” The carcass yield of Belgian Blue Cattle is superior to all other beef breeds (up to 80%). It raises carcass yield from 5 to 7% in crossbreeding operations with other dairy or beef breeds as compared to the mother line.
A gene that reduces the development of myostatin, a protein that often restricts muscle growth at a certain point, has been found in Belgian Blues, according to extensive research. One copy of this gene, which is often transmitted via crossbreeding and increases the carcass weight of the offspring of a crossbreeding program, is present in pure Belgian Blues, who have two copies of this gene.
The Belgian Blue carcase consequently yields a high yield of marketable meat with a boning out percentage above 85%.
American Blue Beef Sources in the USA
Support a Farmer, Buy Locally
ABCA members and their families make their American Blue Beef meat products available at the following locations in the USA and Canada. Healthy & Flavorful
You, the consumer, have the final say over whether a beef breed is successful. The beef consumer of today is better informed about the food and beef industries and is more health sensitive than before. Purebred American Blue Beef meats have consistently been demonstrated to have lower fat, calorie, and cholesterol contents than skinless baked chicken breast while yet retaining all the excellent nutritional components for which beef is recognized. based on a raw serving size of 4 oz. American Blue Certified Ground Beef USDA Average Chicken Breast (w/Skin)USDA Regular Ground Beef* Fat (g)7.030.010.5 g Moisture (per 100g) 71.7G 63.3479.18 (g)2518.7823.7 protein Lipids (mg) 649672.1