It was chosen by the breeders of these regions for its strong, lean, muscle structure and exceptional growth potential. Today, Charolais can be found throughout the world, but especially in Europe and North America.
The Charolais cattle was originally used for agricultural work. The Charolais breed is sought after as much for the quality of it’s rearing as for its excellent meat. Charolais produce excellent quality beef and often are used to improve herds of other cattle breeds. In addition, they are good-natured, easy to travel, and adapt to various environmental changes.
The Charolais beef is vastly appreciated by connaiseurs for it’s extremely flavoursome meat which is tasty and tender. It is known for its quality by the ‘Label Rouge’
The Charolais of France are white in color, with a pink muzzle and pale hooves, horned, long bodied, and good milkers with a general coarseness to the animal not being uncommon. Some breeders today are breeding red and black Charolais.
Charolais are medium to large framed beef cattle with a very deep and broad body. They have a short, broad head and heavily muscled loins and haunches. They may have horns, but polled Charolais are preferred, especially among animals intended for feedlots, where horns can be dangerous to other cattle or people.
Charolais cattle are weighing from 2,000 to well over 2,500 pounds and cows weigh from 1,250 to over 2,000 pounds.
Cattle breeds: Charolais
