Charolais cattle have changed beef production concepts
almost as much as the original British breeds did in the American Southwest
more than a century ago.
They originated around Charolles in Central France. They became
established there and achieved considerable regard as a producer of
highly-rated meat in the markets at Lyon and Villefranche in the 16th and 17th
centuries. In 1864 a herd book was established by Conte de Bouill? in Nevers
for the Nevers-Charolaise breed. Another herd book was started in 1882 in
Charolles. They were combined in 1919 as the Charolais herd book. The breed
attained international importance after World War II.
Charolais are medium to large framed beef cattle with a very
deep and broad body. Their color is white to cream with a pink muzzle and pale
hooves. They have a short, broad head, and heavily muscled loins and haunches.
Charolais have demonstrated a definite superiority in growth ability, efficient
feedlot gains and in carcass cut-out values. With excellent meat conformation,
especially of the valuable parts and relative late maturity they are well
suited to fattening for high finished weight. They are well suited to all-purpose
cross breeding.
About Charolais Cattle
