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Belgian Blues
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<blockquote data-quote="Frankie" data-source="post: 672053" data-attributes="member: 13"><p>The first thing that comes to my mind is "calving difficulty." Second thing is they're a speciality breed and don't fit the demands of the commercial beef market well.</p><p></p><p>They're a double muscled breed, so I assume they produce tender, lean beef. But remember that the USDA grading system is based on marbling. Marbled beef is more valuable than non-marbled. They're a big breed. If they're too big and don't "fit the box", packers will no roll them.</p></blockquote><p></p>
[QUOTE="Frankie, post: 672053, member: 13"] The first thing that comes to my mind is "calving difficulty." Second thing is they're a speciality breed and don't fit the demands of the commercial beef market well. They're a double muscled breed, so I assume they produce tender, lean beef. But remember that the USDA grading system is based on marbling. Marbled beef is more valuable than non-marbled. They're a big breed. If they're too big and don't "fit the box", packers will no roll them. [/QUOTE]
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