Charolais
Charolais
cattle have changed beef production concepts almost as much as the
original British breeds did in the American Southwest more than a
century ago. They originated around Charolles in
Central France. The breed became established
there and achieved considerable regard as a producer of highly-rated
meat in the markets at Lyon and Villefranche in the 16th and 17th
centuries. In 1864 a herd
book was established by Conte de Bouillé in Nevers for the
Nevers-Charolaise breed. Another herd book was started in 1882 in
Charolles. They were combined in 1919 as the Charolais herd book. The
breed attained international importance after World War II.
Charolais are medium to large framed beef
cattle with a very
deep and broad body. Their color is white to cream with a pink muzzle and
pale hooves. They have a short, broad head and heavily muscled loins and
haunches. Charolais have demonstrated a
definite superiority in growth ability, efficient feedlot gains and in
carcass cut-out values. With
excellent meat conformation,
especially of the valuable parts and relative late maturity they are well suited to fattening for high finished weight. They are well suited to all purpose
cross breeding.
How to Contact the Breed Association:
American International Charolais Assn.
Box 20247
Kansas City, MO 64195
(816)464-5977
List of Charolais Breeders
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