Charolais - an outstanding cattle breed

The Charolais cattle have their origin in the southern Jura of France where they used to serve as a source for milk and meat as well as working animals. As can be proved, the cattle were already in 1773 kept for breeding.

Today the Charolais cattle are exclusively used as a source for meat. The name Charolais comes from the capital's name of the former County of Charolais (Charolles in today's French Departement of Saone-et-Loire), from where it spread out. Now they are one of the world's most important breeds when it comes to the production of quality meat. 

The Charolais is a fast-growing, heavy animal with a highly developed musculature in the regions of the collar, the spine, the loins and the haunch. The meat has a relatively low amount of fat deposits but a fine structure.

The good nature and the settled character are features of these pleasant- natured animals. In addition, a high fertility with sufficient milk, the broad pelvis and the naturally healthy calves as well as the good adaptability to changing climate conditions are advantageous for the output. At the same time a high feed intake and FCR (feed conversion ratio) allow a peak performance of fattening.

All these features have been manifested in more than 250 years of breeding
and the outstanding musculature has positive effects also in the hybridization with other breeds. That is why the male Charolais animal in particular is suitable for the hybridization of dairy as well as working cattle.