11/25/2009 8:06:00 AM Belgian Blues utilized in cross-breeding programs
The Belgian Blue is a large sized animal with rounded outline and prominent muscles. The shoulder, back, loin and rump are heavily muscled. The back is straight, rump is sloping, tail set is prominent and skin is fine. It has fine but strong legs.
By Codi Vallery-Mills
Many people that see Belgian Blue cattle for the first time have to do a double-take as the breed's double muscled body is a little awe striking.
Belgian Blues, as the name suggests, originated in central and upper Belgium. At one time the breed accounted for nearly half of the cattle in the country's national herd being used as both meat and milk animals.
In the United States Belgian Blues are lesser known, but there is a small hot spot stretching from Minnesota through Iowa and into Missouri of cattle producers raising the breed.
Ken and Lynne McManigle of Stanley, Iowa are involved with the breed as seedstock producers. For more than 15 years they have bred the animal to supply producers who have crossbreeding programs.
A mature Belgian Blue cow can reach 2,000 pounds so calving ease and docility are a must. Lynne says they pride themselves on having seedstock that will produce small calves at calving, but offer the same poundage as their counterparts at weaning. "The double muscling is not a problem when calving. It will not kill calves or increase difficulty," adds Lynne.
For docility, Lynne says the majority of the breed is quiet and she tells of how a seven-year-old family member has adeptly showed mature cows at shows without needing a hazer. "As with any breed, some are not that mild tempered, but for the most part these animals are," she says.
Lynne also says the animal's ability to add muscle to calves without hardly even trying is a big selling point.
"You don't feed them anymore than any other animal and you receive a better percentage of meat out of the carcass," says Lynne.
Supplying more beef with lesser animals opens the doors to niche beef markets. Belgian Blue meat is popular in fitness and nutrition circles for its lean protein qualities. "We have several doctors in our national association because they believe in the meat's health aspects," she says.
The meat has no marbling, just a thin outside layer of fat. It is low in cholesterol and finer grained. Lynne says because the meat has less fat it doesn't need to cook as long as traditional beef cuts, which she says can pose a problem to consumers who are cooking Belgian Blue meat for the first time.
"People have a tendency to cook the heck out of meat, they don't need to do that with Belgian Blue meat. The meat has wonderful flavor if you cook it right."
The McManigle's just took part in an online sale where 22 live cattle and semen lots with Belgian Blue genetics were sold.
"We were pleased with how it went. More people are using the breed to gain muscling in their cattle and we have had several calls since the sale, too. It isn't going to overtake Angus or Herefords, but Belgian Blues have their place in the industry," Lynne concludes.
Reader Comments
Posted: Monday, January 25, 2010
Article comment by:
Lynne McManigle
Crossing with a Belgian Blue will only increase your bottom line. In crossbreeding with an Angus there is no more calving problems than you would have using another Angus. The same would hold true with any other breed. The only thing a Belgian Blue cross will do is to put a little more meat on the bone. In raising a Belgian Blue animal we do not use any hormones or grouth stimulation. The animals are naturally a double muscled animal. This is a part of what can be added to your calves. Thank you for the chance to be of service to any breeder. Lynne McManigle
Posted: Sunday, January 24, 2010
Article comment by:
Michael Kane
Would you recommend an Angus to belgian cross or a belgian to angus?
