Dutch Blue

The Dutch Blue breed is the new frontier of Belgian Blue for the beef on dairy programs.
Intermizoo’s Dutch Blue program is selecting strong, well balanced and functional animals.

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.

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.


This breed is a great choice both for beef on dairy cross and for cow-calf breeding line. The pure breed is very adaptable to pasture and extensive farming and has ideal maternal characteristics, calving ease, docility and excellent muscularity.


The Beefmaster breed has high fertility and productive, with high feed efficiency. As a matter of fact, its daily gain is excellent. More over the Beefmaster breed is quiet resistent to diseases.


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.


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.