PRESENTATION

  CHAROLAIS' ASSETS

With about half the heads of beef cattle in France (2 million heads) and a third of European Union, the Charolais’ herd is the most important in France and in European Union. This can be explained by the numerous qualities of the breed concerning its meat production and its functional qualities.

 A unique meat production
The average carcass weight of 20-month-old bulls is situated around 750 kg and the live weight/carcass weight yield goes from 50 to 60%. Moreover Charolais’ meat is known for its savour and is cooked in most French restaurants. Charolais’ breed numbers among best beef breeds for its meat production in quantity and quality.

 An unmatchable growth potential
With an average daily increase of 1.25 kg/d for males and extremely efficient food habits, Charolais’ animals benefit from a very important growth potential. This growth is easily obtained thanks to an excellent efficiency with rough forage.

 Maternal cows
Charolais’ breed has the best milk production of beef breeds (nearly 9kg of milk at the peak). Maternal instinct of Charolais’ cows is moreover well developed. In order to make their work easier, more and more breeders choose their animals for their ease of calving and nowadays the breed presents 92% calving ease.

 Enduring animals
Charolais has the ability to adapt to any place and climate (Mexico, Tunisia, Morocco, Poland, Russia…). Its adaptability is due to its ability to use its reserves of fat when faced with a lack of food.

 A well known docility
The breed’s docility enables timesaving and a handling more safety. This docility is real advantage for large-sized herds in extensive production.

 A substantial exploit in cross-breeding
Charolais’ breed is used for crossbreeding in France and abroad on other beef breeds (Limousine, Aubrac, Salers), dairy breeds or indigenous breeds (zebus, Brahman). Indeed Charolais’ breed increases meat production on its crossbreds as the following table shows.