AGRICULTURE

BELGIUM BLUE BREED OF CATTLE

The breed is known by many names, likely as a result of its popularity among the different language-regions of Europe. The Race de la Moyenne et Haute Belgigue, Belgian Blue-White, Belgian White-and-Blue Pied and simply Blue are all common names for the cattle. These cattle originated in central and upper Belgium and they, at one time, accounted for nearly half of the cattle in the national herd. Local red-pied and black-pied cattle were crossed with Shorthorn.

Cattle imported from England from 1850 through 1890. Some sources also cite the introduction of Charolais breeding throughout the 19th century. A true breeding policy was established in the early 20th century when the breed was established. At one time the breed was divided into two strains, one primarily for milk production and the other a beef animal. Selection is now primarily for beef. The Belgian Blue Breed of beef cattle is relatively new to the United States but is rapidly gaining acceptance with beef breeders and dairymen. Belgian Blue cattle as they exist today are the result of selective genetic breeding and development conducted in Belgium by Professor Hanset at the AI Centre in the Province of Liege. In the late fifties, a debate arose among the breeders, the question being whether to maintain the dual-purpose type as it was or to select for more muscling. The muscling prevailed.

Eight (8) Things to note about the Belgium blue cattle:

- These cattle are sturdy, and do well in most climates. The Irish climate is no exception, and Blues are certainly adapted to our temperate oceanic weather with its lack of extreme temperatures. The odd chilly winter or hot spell in summer isn’t a problem for these animals. However, cold climates can be tough on Blues, as their skin is thin and they don’t deposit much fat.

- Belgian Blues are considered quite docile despite their threatening size! Their temperament is often described as pleasant and compliant; however, when dealing with bulls of any breed, it’s extremely important to take caution! Take a look at our article on Bull Safety for a reminder of the best ways to deal with tricky males.

- There can be quite a few complications with these cattle, especially when breeding Blue with Blue. The purebred status of the calves can mean that birth by caesarean section is often the only option in around 90% of cases, so it’s important to bear this in mind when choosing a dam for your Belgian Blue bull. The birthing weight of purebred calves can be very high, making natural birth very difficult for the cow. In Ireland, caesarean procedures are quite expensive, making it a possible issue for farmers who worry about the cost.

- The gestation period is short, allowing more possibilities of the cow falling pregnant again soon after. However, Belgian Blue dams can have issues when bred to sires of other breeds. They have quite a narrow birth canal, and this can cause dystocia (difficult birthing). If you have any concerns about breeding a Belgian Blue, be sure to seek advice from a trusted vet and other breeders.

- Calves born from Blue terminal sires often inherit the exact gene that makes the breed so muscled. This gene actually stops the production of myostatin, which is responsible for stopping muscle growth when it reaches a certain point. When myostatin is suppressed, like it is in Belgian Blues, the muscle can keep on growing to extraordinary levels. The calves of Belgian Blues start to develop this muscle at about 4-6 weeks of age.

- Cows usually calve for the first time at about 32 months. However, successful calving at 24 months has also been recorded. The Belgian Blue sexually matures at a later rate than some other European breeds, such as the Charolais.

- Belgian Blues can be used in dairy as well beef production. They have good yields, but can be sometimes difficult to milk. The average lactation for a Blue cow yields about 4,000kg at 3.23% protein and 3.48% fat.

- These cattle are excellent converters of food to weight, and according to some research, the Blue has a higher daily weight gain than the Charolais, for example. However, they need large volumes of concentrated high-energy feeds during the finishing stage, because of the way their bodies convert food into muscle. Their thin skin and abundance of lean muscle mean that carcasses can yield up to 80%. Crossed with other breeds, the presence of the Belgian Blue’s genes usually improves carcass yields by nearly 7%!