History of the Charolais

Fri 17 Sep, 2010

Charolais are a breed or cattle originating in Charolais, around Charolles, France. Known for their meat production and composite qualities when crossed with breeds such as Angus and Hereford, the breed tends to be well-muscled thus producing more red meat with less fat.

The Charolais breed was introduced in the southern US around the early 1940s as the first popular breed following the English breeds and the Brahamans. Charolais was often crossed with English breeds for their meat production.

In the 70s, Charolais-cross steers, with breeds like Angus and Hereford, won a number of prominent steer and carcass shows.

Charolais has also been popular in the northern end of Australia where they are used for cross breeding as well as the southern United States where Charolais have increasingly replaced Herefords.

Charolais tolerate varying temperatures while demonstrating good weight gains on even mediocre pasturage. The coat is almost pure white; however in the Australian and Canadian regions, cattle can possess a light red color – ‘Red Factor’.