In my last post, Dean asked if I had ever heard of Belgian Blue Cows. I had not, but have now read a bit about them, and about the claim that their meat is of superior quality, and even lower in calories and cholesterol than is chicken. They’re huge animals.
Picture from Hemmy.net
The following information is taken from OzarkBelgian-Blue.com.
Belgian Blue meat compared to Hereford-Angus is more tender, has less fat and has 16% less marbling. Belgian Blues produce a 5 to 9% higher percentage retail product than other sire breeds. Our meat at Ozark Belgian Blue Beef is at the highest standard. Our cattle are not given steroids, animal by-products or antibiotics. They are fed natural grains, grass and hay. This makes our meat the best available.
3-3.5 Ounce Average Serving
|Belgian Blue Cross||96||0.76%||22 mg||21.80%|
|Traditional American Beef||188||25-35%||76mg||24gm|
|Lite American Beef||133
As I said, I’m not familiar with this kind of meat, and am not aware of it being sold in our stores, but of course, I will be looking for it now. Certainly, if I have some ravenous men swoop in here wanting big steaks, I’ll know what to order from the butcher!
Thanks, Dean, for the tip.
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