The Beef Builders

In the beef industry today, the name of the game is crossbreeding and Blonde d'Aquitaine bulls have the genetic traits that fill the bill for any commercial operation. Blonde bulls have a finer bone structure than other breeds of their size which results in a higher meat to bone ratio. This translates into dressing percentages upwards of 66%.

Blondes have proven time and again that they lead the industry in lean meat yields. At the Manitoba Beef Cattle Performance Association bull test station at Douglas, ultrasound testing resulted in Blonde bulls having the largest rib-eye and lean meat yield of all breeds in every year since the Station began testing in 1998. They also had the lowest backfat measurement.

One of the greatest benefits of their finer bone structure is their calving ability. Blonde calves are smooth-shouldered, long and tall. This shape lends itself to exceptionally easy calving, while giving you a calf that has the body size and capacity to make use of its mother's first flush of milk. the muscling that Blondes are famous for doesn't start to develop until age three or four weeks. Many first time users of Blonde bulls had remarked on the vigor of the newborn calves. They are up and sucking in no time. If color is an important factor in your breeding program, then Blondes would be your choice. Their tan coloring will result in high percentage of buckskin calves in most crosses.

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