Limousin
- Beef cattle
- Efficient feed conversion
- High carcass yield with excellent meat quality
An early-maturing breed, naturally producing young, but mature, lean beef in the medium weight range demanded by supermarkets and food processors. The Limousin has built a reputation for being the Carcass breed. It produces beef with a low proportion of bone and fat and a high portion of saleable meat. The carcasses have excellent conformation well-suited to the market, which demands a consistent, lean beef product. The meat quality of the Limousin carcass remains high whatever the animal's age at slaughter.
The Limousin breed guarantees excellent productivity at a low cost. The bulls are extremely fertile and their good conformation is passed on to all offspring, whatever the dams' breeding, while their lighter frame ensures ease of calving. That is why the Limousin breed is frequently used in crossbreeding to improve the muscle mass and overall beef quality of other breeds, producing offspring with desirable meat traits
The Limousin is a profitable converter of all feeds. Producers testify that the Limousin breed demonstrates a higher weight gain per kilo feed consumed than those of any other breed. An incredible benefit of the Limousin breed, it does well on marginal land and their offspring finishes fast.
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The Limousin was originally bred in the province of Limousin in France, developed by crossbreeding with the blond Garonne breed, which in the 20th century has merged into the Blonde d'Aquitaine breed. The area of origin is an area with severe winter climate conditions. These conditions made the region relatively isolated, together with the lack of natural resources, it resulted in the evolvement into a breed of unusual sturdiness, health and adaptability with little outside genetic interference. The breed was historically considered a working breed, poorly shaped and with poor milk. Since those early days the breed has developed from a working breed into a highly specialized beef breed and are referred to as the "butcher's animal" in France.
The first herd-book of the Limousine breed was created in 1856. Breeding program was aimed to improve and develop meat qualities, early maturity, massiveness and the production of non-fat structures. In the second half of the 20th century an industry was developed in France, specialized in fattening Limousine cattle in France for the slaughter at the age of 8-12 months with a live weight of 500 kg on the one hand, and for slaughter at the age of 3-4 months old with a live weight of 140-170 kg to obtain high-value veal meat.