After seeing these animals at the fair last year & looking everything I can on google....I want one or two:). Is there anyone here familiar with this breed? Would appreciate all experiences, thoughts, wisdom. I live in south central MO...does anyone know what to expect to pay for one of these animals? Lacey

-- Lacey (cddllt@webtv.net), January 17, 2002

Answers

check http://www.pcis.net/frostfarm/mbba.htm for the Missouri Belgian Blue Association website. They have animals for sale, contacts etc.

I have seen breeding stock (pure bred and pedigreed) sell for an average of 3 grand for top bulls in Colorado and close to that for champion cows. I suspect that you can find commercial type animals for less than a thousand dollars a head.

Oscar

-- Oscar H. Will III (owill@mail.whittier.edu), January 17, 2002.

Is that the Arnold Swatzenegger of cows? I'd be afraid to sink my teeth in a steak made from them, might break all my teeth off.

-- r.h. in okla. (rhays@sstelco.com), January 17, 2002.

I've heard they're so large that the cows usually have to be c- sectioned to calve (no personal experience though!). I've also heard you can get many more top dollar steaks out of them or their crosses thus their carcasses are worth much more than the average.

-- Georg in TN (dgkotarski@bledsoe.net), January 17, 2002.

Had wondered about the birthing. Am told that with most any breed, to watch the pedigree. Some lines do have trouble and others don't. Know they are much leaner...about 16% less marbling; but the texture is finer so you are suppose to get tender meat even without the marbling. They claim to get a larger ribeye section....memory wants to say 14% more? Think that applies to other meat sections as well.

Did talk with some of the folks that were raising them while I was at the fair....but wanted to try to get a more unbiased opinion :). They are suppose to have a nice temperment.

Since I was thinking of having them to fill my freezer eventually, I may be better off looking at a cross. Any suggestions?

-- Lacey (cddllt@webtv.net), January 17, 2002.

I had a neighbor who bred his entire Holstein herd to this breed one year. Not sure why he did it, but he ended up having the vet for nearly every cow that freshened! Very large calves. I'd rather raise a breed that isn't going to be a problem this way, but maybe they don't have the calving problems if they are purebred.

-- Jennifer L. (Northern NYS) (jlance@nospammail.com), January 17, 2002.

Are these the triple muscled cows? If they are I know a breeder! Contact me or I will post it here if others are interested.

-- Susan northern MN (nanaboo@paulbunyan.net), January 17, 2002.

Check out the Piedmontese cattle. Double muscled carcass similar to the Belgium Blues, but the calves are born without the muscling, therefore less calving problems.

After about six weeks the calves look like you pumped them up with a tire pump, with their double muscling.

10 to 15% higher dressing carcass and the extra meat is in the prime cuts. We've raised them for years. Lower fat, calories and cholesterol than roast chicken without the skin. No fat or marbling, yet it is the tenderest, most flavorful beef in the world. Cooks in 1/3 to 1/2 the time.

They are from Italy.

-- homestead2 (homestead@localnetplus.com), January 17, 2002.

Thanks all! Will check out the Piedmontese. Look very similar....and was wondering if the meat was as tender and juicy as what I was reading/being told. Had not really been told of the high rate of birth problems with the Blues. Don't need that! Thanks again

-- Lacey (cddllt@webtv.net), January 19, 2002.

I'm Looking to obtain the most spetacular Belgium Blue photo for Anabolic Scientific Muscle Journal. I need the most musclular animal possible or I can send a professional photographer anywhere in the country or world if needed.

Thank You Kindly,

Jack Owoc darlips@aol.com

-- Jack Owoc (darlips@aol.com), February 26, 2002.