Charolais Cows
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About Charolais CattleAbout Charolais Cattle



Charolais cattle have changed beef production concepts almostrnas much as the original British breeds did in the American Southwest more thanrna century ago.


rnrnThey originated around Charolles in Central France. They becamernestablished there and achieved considerable regard as a producer ofrnhighly-rated meat in the markets at Lyon and Villefranche in the 16th and 17thrncenturies. In 1864 a herd book was established by Conte de Bouill? in Neversrnfor the Nevers-Charolaise breed. Another herd book was started in 1882 inrnCharolles. They were combined in 1919 as the Charolais herd book. The breedrnattained international importance after World War II.rnrn 

rnrnCharolais are medium to large framed beef cattle with a veryrndeep and broad body. Their color is white to cream with a pink muzzle and palernhooves. They have a short, broad head, and heavily muscled loins and haunches.rnCharolais have demonstrated a definite superiority in growth ability, efficientrnfeedlot gains and in carcass cut-out values. With excellent meat conformation,rnespecially of the valuable parts and relative late maturity they are wellrnsuited to fattening for high finished weight. They are well suited to all-purposerncross breeding.rnrn



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