New Bleu Vallon label promotes Belgian white and blue meat

Consumers recognise the intrinsic quality of Belgian Blue meat. However, in restaurants it is often foreign meat that is on the menu. With the new Blue Vallon label, BBB Promotion, Faircoop and BELGIUMeats want to promote Belgian white and blue meat in the catering industry.

White-blue beef as a premium product

The new premium promotion label is a joint initiative of the non-profit organisation Blanc-Bleu Belge Promotion, the cooperative of growers Faircoop and BELGIUMeats. It originated from the ambition to promote Belgian Blue on a large scale as healthy, tender and tasty beef of superior quality that demonstrates the know-how of Belgian farmers. The underlying mission is to see this typically Belgian beef appear more on the restaurant menu.

Comprehensive specifications

The Blue Vallon certification is based on an extensive code of standards which guarantees the origin and quality of the meat. Apart from the DNA breed certification, the animals must be born, bred, slaughtered and cut up in Belgium. They must also be able to graze outdoors from spring to autumn, and the other fodder must be produced locally as much as possible. Furthermore, only female cattle aged between 4 and 7 years that have calved at least twice can receive the label.