Registered Limousin Cattle
Last Updated: 11/3/09
Limousin Cattle
The
Limousin is a
very old breed; it may have originated anywhere from 16000 to 13000
years ago as dated by cave drawings in the French Lascaux Cave. It was developed in the central
Marche and
Limousin
regions of southern France. The area is relatively
isolated and the cattle breed was allowed to grow with little to no
external influences. Due to its environment, the Limousin attained superlative hardiness and
adaptability.
The first Limousin Herd Books were written
in 1886. Its entries were chosen with such scrutiny that less than half
of all animals applying for registration were actually accepted.
The first Limousin bull was
imported into the US in 1971. Previously Limousin genetics were attained using imported
semen, mostly from Canada’s Prince Pompadour. In
1968 the North American Limousin Foundation was founded and is
presently the largest
Limousin
association in the world.
Limousin
cattle have several important traits within their breed: excellent feed
efficiency, adaptability, and high carcass yield. The cattle are
good foragers and are well able to convert feed into mass. The
meat is tender and fine fibered because of their low fat levels.
The heavy musculature of the Limousin is a highly heritable trait. One of
the most successful crosses involves the Angus. The hybrid will benefit
from heavier Limousin muscling, high
efficiency and Angus polledness and marbling.
Limousin cattle are an excellent source for
introducing mass into the lighter breeds while maintaining relatively
low birth weights. In a time where leaner cuts of beef are the
preference, the Limousin is an excellent choice of beef
cattle.