Belgian meat exporters strive to achieve the high degree of professionalism in slaughtering and cutting that have elevated such activities to an art in Belgium.
Belgium may be a small country in Europe, but it is a big player in the European meat industry. Why do Belgian meat suppliers play such a prominent role? Because they have transformed their small scale (seemingly a disadvantage at first glance) into significant benefits—thanks to their specialisation, their tailor-made service and their pioneering work in food safety.
Belgian meat suppliers are first and foremost family businesses who strive for maximum added value for their customers. Belgium’s efficient and modern meat processing industry is particularly known for its flexibility. At the same time, the customer’s needs are unique. That’s why the Belgian meat suppliers want to cooperate closely with them to work out the tailor-made solution they need. Generations of perfectionists seek to bring safe, high quality meat to the market. From the production of feed to veterinary services to the slaughterhouses and cutting plants—each next link in the chain is as important as the previous. That’s why in every part of the process, you’ll find professionals who are expert in their field, and who are passionate about their job.
Belgian white blue
The story of Belgian beef is above all one about people. People who are concerned about their animals, have a keen eye for quality and safety, who are concerned about the people who buy and eat their meat. The Belgian meat supplier has consciously chosen to export. It is a goal in itself. It is thanks to this focus that Belgium has succeeded in becoming an important player. Tradition and expertise form the foundation of that success. Belgian companies are flexible in meeting your needs and they create added value not only in terms of quality and return, but also with regard to service.
The dominance of the Belgian white blue is unique in Europe. The production of beef is greatly specialised and there is barely any link to the dairy industry. Thus over 70% of the cows slaughtered are class S or E with regard to conformation. The greater majority of the animals are fattened to a warm carcass weight of 450 to 600 kg (for cows and bulls respectively). The absence of fat leads to a very high muscle mass.
Belgian landrace
Meanwhile, the Belgian Landrace domestic pig breed is well known for its superior pork production, combining a high percentage of lean meat with a high carcass weight.
The Belgian Landrace is known for its high return. It combines a high percentage of lean meat with a high carcass weight. Belgian farmers supply a mean pig with a meat percentage of +60% and a slaughter weight of +96 kg. In other words: efficient cutting of the Belgian Landrace guarantees more meat per animal.
Slaughterers and cutters strive for maximum added value for their customers. That is why they have a very flexible approach to finishing, cutting and packaging. They adapt to meet the customer’s requirements. The great strength of Belgian companies is that they offer customised products. And often that is what distinguishes the Belgians from their competition. The possibilities are almost endless. The diversity of companies and the competition between them results in a high degree of professionalism whilst preserving the individual character of each company.
