Beef meat, in Belgium, is produced mainly from growing fattening bulls (38%) and culled cows from both dairy and beef breeds (38%). Meat from steers and veal calves is a smaller proportion (24%) of the total meat. Most of the beef meat is produced by specialized farmers in commercial units of large size with hundreds of animals slaughtered per year. The remaining production is done, at little scale, by some of the breeders. The success of beef production is associated with different factors such as genetic, housing conditions, diet and management. Nearly all the bulls which are slaughtered are from the Belgian Blue breed double muscled type. Belgian Blue is a breed of large size selected for meat production. The mam characteristics are high live weight gain, low feed conversion ratio, high dressing percentage and lean carcass (Hanset et al., 1989; Istasse et al., 1990).