Belgian Blue

It is the queen breed for the crossbreed of meat, used prevalently to produce calves with white flesh, given the great growth capacity of the subjects, which show remarkable musculature already at 15 days of age. Produces large muscle masses.


Limousine is one of the most popular French beef cattle creed. Widely used in crossbreeding, it increases its production thanks to hybrid vigour. In crossbreeding, Limousine breed calves easely and produces high quality meat.


Breed deriving from the crossbreed between Zebu and Taurus, which was created in the United States by zebus (Gir, Guzerat, Nellore) and valuable bulls of Hereford and Shorthorn breed. They are extremely fruitful and productive animals.

They are able to exploit the pastures very well, they are excellent for GRASS FED breeding (animals fed exclusively on grass).

They are also able to adapt well to different types of territories and climate, in fact they are widely used in tropical and sub tropical countries. They have improved food efficiency, with a very interesting increase in daily weight, and they also have excellent resistance to diseases.

They are animals that have a meat of high nutritional quality.

Black e Red Angus

The Angus breed derives from cattle native to the country of Aberdeenshire and Angus, in Scotland. This breed is one of the most popular beef breed overall. The angus is a small cattle, naturally polled and solid black or red, with an excellent feed efficiency. Its meat quality is very good, characterised by an excellent marbling texture.


It is widespread in almost all of Piemonte region, but the main farming areas are the provinces of Asti, Cuneo and Turin. It is the most represented meat breed in Italy.

Very docile breed. It is a breed with a marked aptitude for meat production, characterized by adequate somatic development, good daily gains in live weight, and good adaptation to various environments even in modest feeding conditions and good capacity for milk production for calf breeding.

Broad and muscular chest, wide withers, muscular loins, long trunk, rump and thigh for good muscular development. Carcass with little fat and excellent quality of meat with a low percentage of bone.

The prevailing production is the veal with excellent slaughtering yields.