deutsche VersionBlonde d'Aquitaine breeding
Blonde d'Aquitaine belong to the "large-boned" beef cattles. They have a remarkably long body and a long pelvis. Hind quarters and loins are highly developed. They impress with their fine bone structure. The head is long from poll to muzzle. Forehead and muzzle are broad, the face has a triangular shape. As a result of their body structure they produce a higher percentage of the more valuable steak and roast cuts.
The hair covering is short, light to golden wheat colored with lighter rings around the eyes and muzzle.
Characteristics of production
Blonde d' Aquitaine have a quiet temperament. They are typically docile and easy to work. They are fertile, easy calvers and produce very growthy calves. BA show superior feed efficiency and a low fat-to-lean ratio. Breeding animals should be in good fitness constitution and should live more than 10 years.
Blonde d'Aquitaine are predestinated for cross-breeding with dairy cattle or other beef cattle like Limousin or Charolais.
Keeping
Blonde d'Aquitaine are kept in suckler cow husbandry. They are very adaptable concerning climate and fodder. It is possible to rear the cattles extensively. Depending on sex, management and (optimal) feeding they can gain high in weight.
Why we have Blonde d'Aquitaine:
Our main argument for breeding BA is the phenomenal meat quality. They can be butchered at every age with the quality of the meat being almost the same. Blonde meat marbles, is tender and tasty but does not carry excess external fat.
Due to their light bone structure the carcass yield averages 65 - 70%.