The Belgian Blue is a breed of beef cattle from Belgium. It may also be known as the Race de la Moyenne et Haute Belgique. Alternative names for this breed include Belgian Blue-White; Belgian White and Blue Pied; Belgian White Blue; Blue; and Blue Belgian. The Belgian Blue’s extremely lean, hyper-sculpted, ultra-muscular physique is termed “double-muscling”. The double-muscling phenotype is a heritable condition resulting in an increased number of muscle fibres (hyperplasia), instead of the (normal) enlargement of individual muscle fibres (hypertrophy).
This particular trait is shared with another breed of cattle known as Piedmontese. Both of these breeds have an increased ability to convert feed into lean muscle, which causes these particular breeds’ meat to have a reduced fat content and reduced tenderness. The Belgian Blue is named after their typically blue-grey mottled hair colour; however, its actual colour can vary from white to black.
History:
The breed originated in central and upper Belgium in the 19th century, from crossing local breeds with a Shorthorn breed of cattle from the United Kingdom. Charolais cattle possibly were cross-bred, as well. Belgian Blue cattle were first used as a dairy and beef breed. The modern beef breed was developed in the 1950s by Professor Hanset, working at an artificial insemination centre in Liège province. The breed’s characteristic gene mutation was maintained through linebreeding to the point where the condition was a fixed property in the Belgian Blue breed. In 1978, Belgian Blue cattle were introduced to the United States by Nick Tutt, a farmer from central Canada who immigrated to West Texas and showed the cattle to universities in the region.