Limousin Cattle

Limousin are domestic beef cattle that originally came from France, specifically from the Limousin region located in central France.

The cattle are named after the region where they originated.

These cattle have been around for thousands of years. They are thought to have developed from wild cattle that were domesticated long ago. Farmers in the Limousin region selectively bred these cattle for their strength, size, and meat quality, which led to the strong, muscular animals we see today.

Because of their strength, Limousin cattle were also used as work animals for farming in the past. However, as machinery replaced animals for farm work, Limousin cattle became more focused on meat production.

The original Limousin registry of the lineage and pedigree was destroyed during World War II.

Today, these remarkable cattle are present in over 80 countries worldwide.

Characteristics

Colors

The color is bright and even, either red or black.

The areas under the stomach, inside the thighs, around the eyes and muzzle, near the anus, and at the end of the tail are usually lighter.

Cattle with patches of color larger than 1.25 cm that differ from the main coat color will not be accepted as pedigree breeds.

Hair Coat

The coat is smooth and fine, which helps in regulating body temperature. It is thick enough to protect in various weather conditions.

Head and Face

The head is short and broad, with a wide forehead and a strong muzzle.

The face has a calm and intelligent expression, with large, clear eyes. The area around the eyes and muzzle is usually lighter in color, giving a distinct and friendly appearance.

Horns

These cattle can be either polled or horned.

If horned, the horns are light in color and curve forward with a slight upward tilt at the tips.

Due to selective breeding, polled Limousin cattle are increasingly common, especially in modern herds, as they are more convenient for management.

Neck

The neck is short, strong, and muscular, connecting naturally with the shoulders.

Shoulders

The shoulders are muscular and well-developed, blending smoothly into the neck and back. They support the forelegs and give the animal a sturdy appearance.

Body

The body is strong and well-shaped, with fleshy forequarters, a deep chest, rounded ribs, and a straight, muscular back.

It has a large, rounded rump where the pin bones do not stick out too much.

The thighs are deep and rounded, and the belly is wide but straight, without hanging too low.

The skin is smooth, soft, and flexible.

Front and Back Legs

The front and back legs are straight, strong, and muscular, providing the strength needed for movement and stability.

The back legs are set slightly apart, ensuring balance when standing or walking.

Udder, Testicles, and Teats

The udder is well-developed and firmly attached to the body, while the testicles are well-formed, symmetrical, and appropriately sized for the breed.

The teats are medium-sized, evenly spaced, and properly positioned on the udder, making it easy for calves to nurse.

Size

Limousin cattle are a large cattle breed.

They have a height of 55 to 61 inches (140 to 155 cm) for males, while females are slightly smaller, standing at 53 to 57 inches (135 to 145 cm). The chest circumference measures 72.0–77.2 inches (183–196 cm).

Lifespan

Their lifespan ranges from 10 to 15 years.

This lifespan is favorable, particularly for breeding females. However, it is slightly shorter compared to some other large beef cattle breeds, such as Santa Gertrudis.

Growth Rate

How fast do they grow?

These cattle have a fast growth rate, especially during the early stages of life and the fattening phase.

Their efficiency in converting feed to muscle makes them a preferred breed for beef production.

Their average daily gain is approximately 2.43 to 2.56 lbs (1.10 to 1.16 kg) during the early stage of life and can increase up to 2.87 to 3.31 lbs (1.30 to 1.50 kg) during the fattening phase.

At 110 to 130 days, , female calves can reach a weight of 348–357 lbs (158–162 kg), while males can grow to 373–381 lbs (169–173 kg).

At 200 days, female calves can weigh 562–573 lbs (255–260 kg), and male calves 626–635 lbs (284–288 kg).

Weight

An adult male typically weighs between 2,205–2,866 lbs (1,000–1,300 kg). Females are slightly lighter, with an approximate weight of 1,433–1,874 lbs (650–850 kg).

At birth, female calves weigh 84–90 lbs (38–41 kg), while male calves weigh 93–97 lbs (42–44 kg).

Slaughtered Time

You can choose to slaughter these cattle at either 4 to 5 months of age or 18 to 20 months of age, depending on your production goals.

At 4 to 5 months of age, cattle are slaughtered to produce veal or young beef, which is known for its tenderness. At 18 to 20 months of age, the cattle reach full maturity, allowing them to develop their signature muscle structure and marbling.

No matter the age at which you choose to slaughter, Limousin cattle offer a consistent dressing percentage of 61–64%, which is a high one for cattle.

Temperament

These cattle are calm, gentle, and easy to manage. They work well with good handling and quickly get used to being around people and other animals.

They are social and do very well in herds. One notable behavior is their love for jumping. They can jump surprisingly high, which adds a lively aspect to their temperament.

If, in some breeds, bulls can sometimes show aggressive behavior, this is not the case with Limousin bulls. They are known for their gentle nature. However, it is always important to handle any cattle with care and caution.

Their calm nature goes well with their strong grazing instinct. They enjoy spending time in pastures, grazing, and exploring the area around them.

Meat

Their meat is one of the top choices for beef consumers.

Its fine texture and minimal fat content make it a favorite for both everyday cooking and gourmet dining.

Its composition is:

• Muscle weight: Over 72% of the carcass weight.
• Low-fat content: Muscle-to-fat ratio of 7:1, highlighting its lean quality.
• Skeleton: Muscle-to-bone ratio of 4.7:1, ensuring a high yield of marketable meat.

In many countries, Limousin beef is regarded as a premium product and is often sold through specialist outlets. Sirloin, rump steak, and rib steak are among the high-quality cuts of this cattle breed.

The meat is lean, flavorful, and has lower levels of intra-muscular fat and subcutaneous fat. Its lean profile ensures exceptional taste without the excess fat.

This meat is not only delicious but also highly nutritious. It is rich in protein, which supports muscle growth and contains essential nutrients such as iron, zinc, and B vitamins, which are vital for energy production. Additionally, it provides omega-3 and omega-6 fatty acids, which contribute to heart health.

Limousin beef has received numerous accolades for its superior quality. It was awarded The Best European Beef Meat at the Paris International Agricultural Show and earned first place at the Quality Trophy.

Raising

Feeding

These cattle can grow well on many types of diets.

One of their main advantages is their ability to turn feed into muscle efficiently, which makes them affordable to raise.

You can simply let them graze on good-quality pasture and forage. When pasture is not available, you can feed them good-quality hay or silage.

Grains like barley or corn can also be given if pasture is not an option. You can also mix grains with pasture to help them gain weight faster.

It’s a good idea to feed them more grain during the fattening phase to improve weight gain.

However, do not give them too much grain, as it can cause problems like bloat or digestive issues. Also, they are naturally lean and muscular, so overfeeding can lead to excessive fat deposition, which can affect the desired meat quality.

It’s important to provide them with a salt block and other minerals like calcium, phosphorus, magnesium, and small amounts of copper and selenium to keep them healthy.

Always make sure they have plenty of clean, fresh water, as they need a lot of water every day, especially in hot weather or when eating dry feed like hay.

Environment

These cattle are well-suited for all types of farming environments.

They perform very well in open pasture systems, where they have the freedom to graze and explore. They are also an excellent choice for homesteads with pasture or small farms with access to fresh grazing areas.

Although they do well in environments where they can roam freely, they also adapt effectively to more controlled systems, such as conventional farms where cattle are kept in enclosures or fed primarily with prepared feed.

Climate

These cattle are very adaptable and can live in many different climates, from hot and dry areas to cold and harsh environments.

They are strong and able to handle heat well, continuing to graze and stay productive even in warmer conditions. In colder climates, they can also grow and stay healthy because of their hardiness and ability to use feed efficiently.

Shelter

A simple shelter is beneficial in certain conditions.

• in hotter climates, they need access to shade or shelter to protect them from direct sunlight and prevent heat stress.
• in colder climates, shelter can help them stay comfortable during extreme conditions such as heavy snow, rain, or strong winds. A barn or windbreak can provide adequate protection.
• in areas with predators, providing secure shelter at night can protect calves and adult cattle from harm.
• for calving, a sheltered space is highly recommended to ensure the safety of the cow and calf, especially during bad weather.

How many per acre?

You need 2.5 to 3.5 acres per cattle in areas with fertile soil, adequate rainfall, and well-maintaned pasture.

The amount of acreage per cattle depends on several factors, including the quality of the pasture, the climate, and the type of grazing system used.

• Moderate quality pasture: 4-5 acres per cattle. This applies to regions with less productive land or lower rainfall.
• Poor quality pasture: 5+ acres per cattle. This is common in arid or semi-arid areas where grass growth is sparse.

Breeding

The breeding of these cattle is simple and often done naturally, allowing the cow and bull to mate without intervention.

Artificial insemination is also used, but it is more common in larger operations focused on improving genetics. For small herds or homesteads, the natural method is typically preferred.

Female calves reach sexual maturity at around 18 to 20 months, while bulls mature slightly earlier, at 16 to 18 months.

Both bulls and heifers have normal fertility. When breeding, it is important to ensure the cow is in heat, which occurs approximately every 20 to 22 days and lasts for 12 to 18 hours. Signs of heat include increased activity such as pacing or walking, a clear stringy mucus discharge from the vulva, and louder or more frequent mooing.

Limousin cows have a long productive life, remaining fertile and productive for 10 to 12 years.

Their longevity ensures consistent calving over several years, making them a cost-effective choice for breeding operations.

The gestation period is the same as for other cattle, lasting 280 to 290 days.

One of the breed’s standout traits is its ease of calving. Calves are typically smaller at birth, which reduces the risk of complications during delivery.

Limousin mothers have excellent skills for taking care of their calves and produce enough milk to nourish them effectively.

At times, the mothers can become extremely protective of their calves and may display occasional aggression to protect them.

Terminal vs. Maternal

These cattle are generally considered a terminal breed, meaning they are primarily used for their ability to produce high-quality meat.

But they are also used in some maternal roles, particularly in crossbreeding systems. When combined with more maternal breeds like Angus or Hereford, they can contribute traits like calving ease and hybrid vigor.

Health Issues

These animals are robust, hardy, and generally enjoy good health.

One specific health issue that can affect some individuals is the double-muscling gene, also known as the myostatin mutation ^{(see refs.)}, which is also common in Belgian Blue cattle.

While this trait enhances muscle growth, it can sometimes cause challenges, particularly in animals with extreme muscular development. However, this is less common in modern Limousin lines due to selective breeding compared to Belgian Blue cattle.

That said, Limousin cattle are not immune to common cattle diseases such as pinkeye, hoof problems, parasites, and respiratory illnesses. Proper care and management can help minimize these risks.

Why should you raise it?

If you’re in the cattle business, Limousin cattle are one of the safest and most profitable investments you can make.

These cattle are an excellent choice for business because they generate significant income, particularly through their high-quality meat. Their efficient feed conversion, hardiness, and low maintenance needs make them highly cost-effective, while their fast growth rate, large size, and exceptional carcass quality ensure a strong return on investment.

The meat is valued for its lean, tender, and flavorful characteristics. It opens up diverse market opportunities, including direct sales to consumers, supplying restaurants, gourmet meat shops, or partnering with premium meat distributors. The breed’s strong reputation for quality ensures consistent demand in both local and international markets.

For homesteaders, these cattle are equally valuable, providing a generous amount of meat to sustain a family, along with the flexibility to sell surplus meat for extra income.

A&D

Advantages

• Great availability
• High dressing percentage
• High-quality meat and prime cuts
• Superior muscling: The breed is known for its excellent muscling.
• Adaptability to different environments
• Calm temperament
• High fertility, good mothering skills, and ease of calving
• Great market value: Their cuts are valued by consumers and butchers, often commanding premium prices.

Disadvantages

• Strict breed standards: Maintaining pedigree means following strict rules and requirements.
• Limited crossbreeding benefits: When used in programs, the lower fat content may not enhance marbling traits in offspring.
• Slow start to maturity: These cattle take slightly longer to reach full maturity compared to some faster-growing breeds.
• Lower marbling levels: Their beef has less marbling compared to other breeds, which can be challenging for high-fat markets.

References

• British Limousin Cattle Society Ltd ^link
• Myostatin Testing^link