When used in crossbreeding programs of other dairy or beef breeds, it increases carcass yield from 5 to 7% compared to the maternal line. add water to cover meat about 1/2 inch over. SM31: 3 : 1LB. But because we know 50 per cent of the genetic influence comes from each parent, we know that breed and cow type will influence the final choice.

Our Belgian Blue Beef, from the Ardennes region of Belgium is world famous for its low fat content and impressive muscling which is commonly referred to as "double muscling".. 1% fat. $27.00: SM61 : 6 : … Berwickshire, Kezie Ltd, Carcass composition: 80% saleable boned-out meat! This was a pleasant night out with friends. [5] The neonatal calf is so large that Caesarean sections are routinely scheduled for breeders. [5] Myostatin is a protein that inhibits muscle development. Next time pudding :-), Rue de Flandre 113-115, Brussels 1000 Belgium. The Belgian Blue also showed 16% less marbling … The Belgian Blue (French: 'Blanc-Bleu Belge', Dutch: 'Belgisch Witblauw') is a breed of beef cattle from Belgium. Our Belgian Blue Beef, from the Ardennes region of Belgium is world famous for its low fat content and impressive muscling which is commonly referred to as "double muscling".. 1% fat. Research shows that dams from the poorest meat type give the biggest improvement in carcass yield. Here’s how it works. The Belgian Blue cattle had a lower shear value than the Hereford-Angus contemporary average, 12.8 versus 12.9, with comparable tenderness and flavor on the sensory panel. [3] The Belgian Blue's extremely lean, hyper-sculpted, ultra-muscular physique is termed "double-muscling". No sinew in ours. [4] For these reasons and others, the breed's overall production efficiency in an economic sense is still unclear. The inner two-thirds of the steak will remain blood-red. The touch test for blue steak is the same as for raw meat described above. This particular type of growth is seen early in the fetus of a pregnant dam, which results in a calf that is born with two times the number of muscle fibers at birth than a calf with no myostatin gene mutation.

We have done everything we can to ensure that the information we provide about all the products listed on this website is accurate and up-to-date. Always pick a white bull in crossbreeding on Holsteins if a typical Blue calf is desired. Go to tgr.ph/scotchbeef to find out how to prepare delicious, healthy meals from this premium food.

The Belgian Blue cattle also exhibited less that half the fat cover, .21 inch cover vs. .45 inch cover, a 53% reduction! For this reason, we strongly recommend that you always read the actual product label carefully before using or consuming any product. Lightly press the tip of your middle finger to the tip of your thumb. This is what a medium rare steak feels like. 36 grams protein. [1] It may also be known as the Race de la Moyenne et Haute Belgique. Steak recipe inspiration!

[5] The Belgian Blue is named after their typically blue-grey mottled hair colour; however, its actual colour can vary from white to black. Sear the steak for one minute either side in a hot pan and for a few seconds on each of the outer edges using tongs.
Natural lean beef meat sales and lean beef recipes. The temperature at the centre of a piece of meat gives an accurate indication of the extent to which is cooked but there are other methods that dispense with the need for a meat thermometer. Mature females weigh around 780 kg (1700 lbs) and are 138 cm (53 inches) tall. Daily gain and carcass yield are qualities highly desired to be passed on the next generation.

Belgian Blues can be used in dairy as well beef production. This is what a rare steak feels like.

In roasts, however, the Belgian Blue …

(Internal temp: 63-68C), For medium well-done, cook for 5 minutes each side. Oswestry Beef breeds are often selected based on different criteria: easy calving, good mothering qualities, resistant to a harsh environment. PLEASE NOTE : This is a frozen product and will be defrosted on arrival. [citation needed] However, the carcass value of double-muscled animals may be enhanced due to increased dressing yield, lean carcass content, and upgrading of some cuts leading to a higher proportion of higher valued cuts. 61 % of the Belgian Blue livestock is in the Walloon region and 39% in the Flemish part of Belgium.

Because of their abnormally large size, Belgian blue cattle often endure a slew of serious health problems.

The Belgian Blue herd is spread all over Belgium. Only the inner 25 per cent of the steak will remain pink and moist. Colour was slightly off putting but gently cooked these were delicious. When cut, the steak will range from brown on the outside to pink and moist with a narrow, blood-red centre. AddressThe Meat Man

If you use a 50 per cent bull expect to see only 50 percent of calves to show muscling improvement over the dam’s type. cut up the steak to serving size pieces and place in Crock-pot, add onions and bell peppers, mix or blend ketchup,mustard,A-1,Brown gravy mix, and about 2 or 3 cups water untill blended, pour over steak and bellpeppers . Miraculously, the feel of that muscle corresponds to the feel of a steak at its further stages of cooking: medium/rare, medium and finally well done.
Burnhouses Farm, Nutrition Info. With the index finger of the other, gently prod the fleshy area between your thumb and the base of your palm. Hand cut.

There is no simple answer to this question. For the best experience on our site, be sure to turn on Javascript in your browser. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. HENRI, Brussels Picture: Belgian Blue steak - Check out Tripadvisor members' 50,070 candid photos and videos. In every case Belgian sires have improved the dressing percentage, by 10 per cent using poorest type cows and between two to five per cent on meaty types. Very good value, tender. Not bad. [clarification needed], The Belgian Blue has a natural mutation in the myostatin gene which codes for the protein, myostatin ("myo" meaning muscle and "statin" meaning stop). To achieve this, sear the steak on both sides for 2½ minutes and using tongs, sear the narrow outer edges for 10 seconds each. Exclusively featuring Belgian Blue Beef meats. They aren't big though and we could all have eaten a bit more, 100g is a small portion.

Only beef sourced from selected Scottish farms that adopt the best practice in animal welfare can be called Scotch Beef PGI. Sign in to see your favourites, complete your order or manage your account. It will appear dark on the outside and evenly cooked to a light grey-brown colour throughout and have a dry texture. So this steak is cheap and lean. Moderate influence: Sloping rump, long pelvis. It is a steak that has been cooked momentarily at a very high temperature so that it is charred on the outside yet raw in the centre. 2 reasonably sized steaks for a fiver? Belgian Blues prosper in bitter Canadian winters and hot Texan and South American summers. Subscribe to The Meat Man newsletter to get the latest offers and promotions. Cundiff and aI. The economics of breeding and raising Belgian Blue cattle are inconclusive because of complications experienced during parturition and metabolic demand for more concentrated feeds. For more information on Scotch Beef, visit scotchkitchen.com, like the Facebook page and follow on Twitter. Belgian Blue Rump Steaks (200g) Details. If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. The breed comes in 3 main colours: white, blue, black, Black animals are totally black or black and white, The red factor is present in some genotypes, Up to 80% dressing out percentage for full bloods. Sear the meat for 6 minutes each side. [4] During finishing, this breed requires high-energy (concentrated) feeds, and will not yield the same results if put on a high-fiber diet. Taste-testing has shown that for steak there appears to be no racial difference with respect to «juiciness», flavour and tenderness. Notice how the flesh beneath your thumb feels a little firmer.

The hereditability of those factors is around 0.50. (Internal temp: 77C +). This corresponds to the feel of a well-done steak. This mutation also interferes with fat deposition, resulting in very lean meat. Conversely, the Belgian Blue's meat tenderness has been argued to be just as tender because a large number of smaller muscle fibers are present.

Your browser's Javascript functionality is turned off. The Belgian Blue sexually matures at a later rate than some other European breeds, such as the Charolais.

The touch test for blue steak is the same as for raw meat described above.


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