Charolais cattle

Charolais (French race charolaise ) is a French breed of cattle. It is primarily used for meat production, and in particular the crossing with other breeds. Your name, the race of around Charolles, the Charolais.

Appearance

Charolais cattle are solid white to cream-colored, without dark spots. The muzzle, horns and claws are bright

Growth, size and weight

The growth is large-boned, the frame is wide, deep and long; the musculature is strong; the animals are late maturing and have a low tendency to formation of fat on.

The withers of cows can reach 140 cm, the bulls of 150 cm.

Cows weigh 700-900 kg, bulls from 1100 to 1300 kg.

Fattening and slaughter performance

The daily weight gain of 1350-1400 g, feed efficiency is less than 3000 units per kg gain strength. Good cannibalization.

Origin, history and crossings

The breed originated in the Nièvre department and was bred in the 18th century as meat and working breed. In the 19th century, Shorthorn cattle were bred. The first herd book was established in 1864. Since the 20th century the breed is bred only as a pure beef breed.

In South America, Charolais cattle were crossed with zebu for Canchim beef.