Limousin cattle

Limousin originated in the West of the Massif Central between Central and South West France, a rather rainy region with harsh climatic conditions and poor granite soil. Limousin cattle, as a result of their environment, evolved into a breed of unusual sturdiness, health and adaptability.

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

Limousin cattle

The French breed of beef cattle Limousin is one of the oldest continental breeds of cattle. It is documented that cattle from the Limousin region were valued for their well-muscled beef characteristics in the 1700s and were in strong demand in the Paris market. By the ХVII century, these “forest” animals were used mainly for work due to their large size and strength, despite the fact that even back then, the oxen, aged 8-10 years were fattened and sent walking to big cities like Bordeaux and Paris.’

The Limousin breed originated in the province of Limousin, now the departments (provinces) of Haute-Vienne and Corrèze, in west central France. It is believed that the Limousin may share some ancestry with the Blonde d’Aquitaine breed.

The Limousin is remarkable because of its fine meat texture, its good muscular devel-opment, its excellent yield of lean, market-able beef.

According to the English standard, the animals of the Limousin breed must be long-shaped, the anterior part of the body must be well-built, the chest must be deep and wide, with well-structured and rounded ribs, the back must be wide, straight and well-muscled.

The longevity of Limousin cows is considerable. The morphology of female cows reaches its full development between 6 and 8 years of age, and remains relatively constant until 10-12. This asset enables females to produce high quality beef up to an advanced age, and after rearing several calves, they provide remarkable added value in quality categories.

The Limousin has enjoyed broad acceptance throughout North America primarily because of its efficient production of red meat. It is not a high growth breed when compared with three other major Continental breeds (Charolais, Gelbvieh, and Simmental).
Limousin cattle