Selected for superior meat qualities they were left to fend for themselves even in winter, when most cattle in European countries were housed. The breed has spread to many countries outside Europe including South America.
The Limousin is large, fine and has a strong boned frame. The skin is free of pigmentation. The head is small and short with a broad forehead, and the neck is short with a broad muzzle. Horns are yellow at the base and darken towards the tips; they are at first horizontal, then curve forwards and upwards.
A typical Limousin cow will weigh around 650 kilos, and bulls can sometimes reach up to 1,000 kilos. The breed’s golden, light to dark red coat distinguishes it from other breeds, and they are now a very common sight in Britain.
Coat color is golden-red and a lighter colour under the stomach, inside the thighs, around the eyes and muzzle, and around the anus and end of the tail. The skin is free of pigmentation.
Limousins are strictly beef cattle. Although purebreds can be used for meat, they are usually crossed with more popular British breeds such as the Angus to add a little marbling to the offspring.
The meat from Limousin cattle is extremely popular among chefs and connoisseurs as it is delicate, has a low proportion of bone and fat (when reared appropriately) and is finely marbled.
Limousin cattle
