Aubrac cattle

The Aubrac beef is a 150 year old breed of cattle that originated from the crossing of Brown Swiss and Maraichine beef.

History

The Maraichine beef, which is threatened with extinction, is to be found south of the Loire in the lowlands. In contrast, the Brown Swiss is located in the Alps. Over 30 years ago, the French government discovered the Aubrac beef in Auvergne in the Massif Central, and was quickly aware of the value of this breed. Due to the strong public support approximately 10,000 cows were quickly registered in the herd book. Today, approximately 30,000 cows in the French stud book are entered, the entire French backlog amounts to approximately 100,000 cows. In Germany there are about 2,500 cows, 500 of which are registered in the herd book.

Due to the selection carried out for many years under extensive rearing conditions a robust breed was coined, which is characterized by a high resistance, frugality, calving ease and longevity. Thus, this breed is particularly suitable for suckler cows. In France, up to 60 % of the cows by Charolais bulls are covered, as are the cows especially for the intersection with heavy beef cattle breeds.

Features

Physique

Mittelrahmiges beef with a very good foundation and solid, black claws. The head is elongated and has a broad muzzle. The horns are curved and have a black tip. It shows a pronounced muscling in the back and the leg. The tail is relatively high and the pelvic opening is large. In the bow females are more pointed.

Color

The coat is single-colored pale yellow to gray wheat. Males are usually darker, sometimes even black in the neck area, Bug-/Vorderpartie as well as in the lower leg area. The mouth and eye rings are white with a fine black border. The mucous membranes as well as the horn tips and tail tuft is black.

Hair dress

The coat is dense and short. At lower temperatures, the fur is obviously longer and curly part.