Blonde Cattle's Origins, Characteristics, Facts and Breed Information

Blonde Cattle's Origins, Characteristics, Facts and Breed InformationThe Blonde d'Aquitaine breed of cattle originally came from the south of France. They can be traced back to the middle ages and is now the 2nd most popular breed in France. The breed evolved from three strains of cattle, the Garonnais (from the plains of Garonne), the Quercy (from the hills of Garonne) and the Blonde des Pyrenees (from the Pyrenees mountains).

The blonde breed started out as a draught animal and provided their owner's families with meat, milk and a means of transport until the end of the Second World War. These three uses and the three different strains of cattle from three different regions have helped to developed the Blonde d'Aquitaine's muscularity, docility and strength.

In the 1960's the French Blonde d'Aquitaine Herd-book was formed.
In 1975 the first registered blondes were on the ground in Australia and New Zealand and the breed came to Western Australia in the same year.

Uranongo Blondes have five main qualities that make them efficient in the production of beef.

  • Calving Ease
  • Docility
  • Strong Growth Rates and Feed Efficiency
  • High Dressing Percentage
  • Strong Results in Retail Beef Yields

The long, slender Blonde calves have a fine bone structure with light muscling, smooth shoulders and a small head at birth. The muscling that the Blondes are known for, develops after the calf is born.

A calm, quiet animal copes with trucking and is safer to work with. They gain weight quicker as they spend less time adapting to the feedlot.

Growing muscle uses less energy(i.e. feed) than fat or bone. With Blonde and Blonde-cross calves the producer doesn't have to waste time and money growing what is essentially waste products.

When the producer sells their calves straight to the processor, they discover the extra weight that the carcase yields. This is due to the smaller head, lighter hide, heavy muscling and smaller gut. Our crossbred calves dress out at 59% to 62%.

Butchers aim to acquire beef carcasses with higher meat to bone percentages. This gives the butcher a higher return, for less overheads in a competitive market. Blondes can consistently achieve above average results in retail beef yield due to their muscling and fine bone. 

Double-muscling is a genetically controlled trait able to be found in nearly every breed of cattle. Whilst this gene is fantastic for beef production, it brings with it reproductive problems. At Uranongo double-muscling is strongly discouraged.