Limousin Genetics

The Limousin originates from the West of the Massif Central between Central and South-West France, which is known as a rainy region with a harsh climate and due to its poor granite soil not suited to arable or horticultural growing, so has become a livestock farming region.

Due to the Limousin’s natural environment, the breed has evolved as highly adaptable, sturdy and with good health, Limousin was originally considered as work animals as well as for their high-quality beef, but as times have changed and the breed is now considered a highly specialist beef breed.

Limousin Characteristics

The Limousin is now considered the leading beef breed in Britain. It was introduced to the UK in 1971 for its potential in the suckler beef herd and as a crossing sire over dairy cows, at this time the dairy herd was producing 60% of the nation’s beef.

The breed is a hardy outdoor breed of cattle that offered major improvements in beef production with its fantastic killing out percentage, easy calving and its versatility to suit any market place producing suckled calves, stores, finishing animals and dairy cross calves.

They are hugely popular for their superior ability to produce fine-grained beef that is early maturing providing a very profitable beef enterprise, its commercial viability is proved by the Limousin’s ability to generate a significant profit margin.

Limousin Statistics

• Easy calving
• Low birth weights
• Hardy, adaptable and versatile
• Sturdy with good health
• High immunity
• Efficient feed conversion
• Highly esteemed low fat, marbled beef
• Popular as a dairy sire
• Carcasses have up to 80% meat yields
• Good marbling of their beef
• High-quality meat with little waste

Limousins are popular for crossbreeding with Aberdeen Angus, Hereford and Shorthorn due to their contribution to feed conversion efficiency, hybrid vigour, and improvements to yield and ability to produce higher levels of fat and marbled meat.

Breed Society: http://limousin.co.uk/