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Association blonde d'aquitaine du Québec

Blond BreedMeat Production

The Blonde d’Aquitaine have a high potential in producing quality meat whatever the kind: calves for slaughter, bull calves heifers and cows.

Growth and fattening

The rapidity of growth is outstanding in the Blonde d’Aquitaine animals.

The fattening results show the animal capacity, whatever sex they are, to produce quickly an important quantity of meat.

The fineness of the leather, of the bones, their small quantity of fat, etc…, rates high when slaughtered. Calves will give 70% and more, bull calves 65 to 70%, heifers 60 to 70%, cows 55 to 65%, bulls 65 to 70%. In cross breeding 1st place was 57 to 64.6%.

It is a proven superiority of the Blonde d’Aquitaine breed to have the unique character of keeping this quality all her life. It is one of the principal characters of the breed and explains her efficient eating, since fat requires more energy to produce than muscles.

Carcasses qualities

The characteristics of the Blonde d'Aquitaine carcasses are :

  • heavy weight
  • a good structure
  • fine bone structure
  • low body fat or waste
  • high rating of quantity of meat
  • an excellent proportion of fast cooking pieces

Theses characteristics, natural results of the breed morphology ( long body animals, fine skeleton or fine bone structure ) grant a high value to the Blonde d’Aquitaine carcasses, butchers love them.

In cross breeding, all tests show that the Blonde d’Aquitaine breed improves and produces the least fat carcasses.

Quality of the meat

viandeFrom all times, consumers have appreciated the Blonde d’Aquitaine meat because of the finesse of her texture.

Today, she has another advantage. If we consider her high marble proportion, she is very slim. This is a very important characteristic considering the consumers high interest in dieting.

Finally, the Blonde d’Aquitaine meat does not raise a problem of preservation ( conservation ) in ( vacuum ) industrial circuit. She is, thus, adapted to the new distribution methods.