Breeds of The Limousin
The granite uplands of west-central France that gave the world the golden-red Limousin beef breed.
Breeds of this place
Best time: May to October.
The Limousin is an upland region of west-central France, with granite hills, woods, rivers and wet meadows. Its cattle are golden-red, lighter around the eyes and muzzle, with fine bones and heavy muscle. Long worked as draught animals on poor soils, they were selected for beef from the nineteenth century, and their herd book began in 1886.
The Limousin breed
Limousin cattle are known for lean meat, a high proportion of carcass to weight and easy calving. They were exported to Canada and the United States from the 1960s and are now one of the most widespread beef breeds in the world. In France, they are raised mostly on grass, with calves suckling their mothers in the fields.
Breeding and testing
A national breeding station at Lanaud, south of Limoges, tests young bulls for growth and conformation before they are sold. The region's farms are small and family-run, with herds grazing meadows enclosed by hedges and stone walls. The Plateau de Millevaches, to the east, is the highest and wildest part of the region.
A trail idea for The Limousin
- Limoges The regional city, known for porcelain.
- Lanaud The national testing station for Limousin bulls.
- Plateau de Millevaches High moorland and lakes to the east.
Written by the EveryCow desk with AI assistance. Background: "Limoges" on Wikipedia. Fair dates, markets and visiting rules change; check locally before travelling, and keep a respectful distance from working animals. If something is wrong, tell us.
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