Renowned the world over, the Charolais is recognized for its butchery qualities. The Charolais combines “simple” breeding methods with high profitability thanks to the quality of its meat, and has become well established outside its birthplace, thanks in particular to a high-performance selection system.
With 1.4 million cows in France*, the Charolais is a grassland breed that makes the most of roughage for tender, marbled meat. Easily recognized by its uniformly white or cream coat, prominent horns, short limbs and well-developed rear musculature, the Charolaise is a maternal cow that calves easily and whose calm temperament is appreciated by breeders who choose this suckling breed.
Contact Patrice Fabre, Charolais Technician