Page "Belgian Blue" Paragraph 6

The value of the double-muscling breed is due to their superior carcass characteristics.

However with decreased fat content there is decreased marbling of meat, which means the meat tenderness is reduced.

Conversely, the Belgian Blue's meat tenderness has been argued to be just as tender because there are a large number of smaller muscle fibers.

The Belgian Blue's meat cuts also have a lower collagen content, which allows the protein quality to be improved due to a higher yield of amino acids.