Limousin cattle originated in France.
Limousin bull characteristics are similar to those of the cow, and they facilitate easy breed recognition. These cattle originated in the Limousin and Marche regions of France. The first Limousin bulls were imported into the United States during the fall of 1971. Since that time, Limousin cattle have spread throughout the country. The bulls are not only bred to Limousin cows --- they are also used to develop crosses with other breeds.
Appearance
Limousin cattle are golden red in color with wheat-colored rings around the eyes and muzzle. Their legs are straw-colored. These animals have a small and short head with a broad forehead. They develop horns, and their necks are short. Limousin cattle are intermediate in size --- larger than British breeds but smaller than most other European continental breeds. The Begert Limousin Ranch describes the cattle as well-balanced and deep-bodied. The cattle have a big chest, strong top-line, well-placed tailhead and a strongly muscled hindquarter.
Hardiness
In the late 1800s and early 1900s, French Limousin breeders paid close attention to morphological characteristics as well as maintaining hardiness. Most regions of the Limousin region are hilly and rocky, and these cattle learned to survive in harsh environments. The cattle were left outside during the severely cold winters, which added to their hardiness and led to an efficient, hardy, adaptable animal well suited for meat production.
Production
Limousin bulls provide good production progeny to their offspring. As reported by the Canadian Limousin Association, the cattle are noted for their calving ease characteristics. Their low birth weights enhance calving ease, and their growth rates are responsible for heavy weaning weights. Limousin bulls are extremely docile, and they pass this trait to their sons and daughters. The breed has above-average feed conversion rates, and they are excellent foragers with the ability to long distances for food.
Carcass Traits
Crossbred steers and heifers from a Limousin bull have dressing percentages of 58 to 63 percent. The Australian Limousin Breeders Society reports that Limousin crosses have high meat-to-bone ratios and low fat that yields up to 80 percent salable meat. Limousin meat is finely textured, tender and low in saturated fats and cholesterol.
Related posts
Bonsmara cattle are a cross between Afrikaner and British breeds.Bonsmara cattle are a scientifically developed breed that thrive in subtropical climates. First bred in the late 1930s by Professor...
Bulls are commonly sold in auctions and paraded to potential buyers.Bulls are an essential part of any cattle farmers heard as males are required to produce the next generation of cattle. For this...
Brie, a Pit Bull Up for Adoption at It's the Pits Dog Rescue, San Diego, CAEach year at the end of October, a date is designated as "National Pit Bull Awareness Day." In 2009, for instan...
The hump on the back is supported by strong spinal processes in the Brahman.Brahman cattle are the sacred cow of India; they are not eaten or sold for beef in the country. The Brahman breed is rec...
Spanish fighting bulls must be 4 years of age to face a matador.Bullfighting has existed for hundreds of years. It was popular in ancient Rome and is now part of Spanish culture. Bullfighting in i...
