Bazadais Cows
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Bazadaise (also called Bazadais) are French cattle raisedrnprimarily for meat production. They originated in the low-laying areas to thernsouth of the River Garonne near that town. But they get their name from therntown of Bazas in the department of the Gironde, in the Nouvelle-Aquitainernregion of south-western France.

rnrnIt is believed that they may be the result of therninter-breeding of local cattle breeds of Aquitaine cattle with other local breeds.rnThey were previously used as a draught animal. A festival is held each yearrnnamed the Fete des Boeufs Gras for presenting the fattened Bazadaise stock andrntheir meat.

rnrnTheir meat is heavily marbled and renowned for itsrntenderness and flavor. Their total numbers was nearly 60,000 head in 1940. Butrntheir total numbers declined rapidly in the years after the Second World War,rnwhen mechanization of agriculture and more extensive cultivation of cerealrncrops in the region. There were only 700 cows left by 1970, and efforts forrnrecovering and conserving the breed began. Their total number increasedrngradually and there were about 3,400 cows in more than 140 farms in 2013. Arnherdbook for the breed was established on 31 July 1896. Currently the breed isrnavailable in many countries and has been exported to Chile, Spain, Australiarnand the United Kingdom.

rnrnThey are medium to large and usually uni-colored grey, withrnsome variations due to age and gender. Both bulls and cows usually have horns,rnand their horns are incurved and often down turned. The horns are waxy yellowrnat the base and usually black at the tips.

rnrnThe average height of the Bazadaise cows is around 140 cm,rnand around 145 cm for the bulls. The mature bulls on average weight around 1000rnkg.

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