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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)
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55-60
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76
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74
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Calories
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150
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188
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198
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Protein (g)
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26,0
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24,0
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22,8
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Intramuscular Fat (%)
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1-3
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10
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-
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Fat Total (%)
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7-14
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25-30
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12-14
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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
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Progeny Composition
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White
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Blue
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Black
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White x White
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75%
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25%
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-
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White x Blue
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50%
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50%
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-
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White x Black
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25%
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50%
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25%
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Blue x Black
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15%
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50%
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35%
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Black x Blue
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-
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10%
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90%
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To be used only as a guide
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