Charolais

The Charolais originated in west-central to southeastern France, in the old French provinces of Charolles and neighboring Nievre.

Characteristics

The typical Charolais is 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. There are now Charolais cattle being bred black and red in color.

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. Charolais have demonstrated growth ability, efficient feedlot gains and in carcass cutout values. With excellent meat conformation, especially of the valuable parts and relatively late maturity they are well suited to fattening for high finished weight. They are well suited to all-purpose cross breeding.

Statistics

Charolais are good for growth and uniformity

They have superior natural live weight gain for age

Tremendous muscling and conformity

Easy to manage in terms of temperament

Ease of calving

The ability to fit into any system – grass-based or intensive

Charolais delivers a distinct color code, Charolais cross calves have dominant color markings which provide a guarantee of their parentage.