Limousin Bull Characteristics

Limousin bull characteristics are similar to those of the cow, and they facilitate easy breed recognition. These cattle originated in the Limousin and Marche regions of France. The first Limousin bulls were imported into the United States during the fall of 1971. Since that time, Limousin cattle have spread throughout the country. The bulls are not only bred to Limousin cows --- they are also used to develop crosses with other breeds.

  1. Appearance

    • Limousin cattle are golden red in color with wheat-colored rings around the eyes and muzzle. Their legs are straw-colored. These animals have a small and short head with a broad forehead. They develop horns, and their necks are short. Limousin cattle are intermediate in size --- larger than British breeds but smaller than most other European continental breeds. The Begert Limousin Ranch describes the cattle as well-balanced and deep-bodied. The cattle have a big chest, strong top-line, well-placed tailhead and a strongly muscled hindquarter.

    Hardiness

    • In the late 1800s and early 1900s, French Limousin breeders paid close attention to morphological characteristics as well as maintaining hardiness. Most regions of the Limousin region are hilly and rocky, and these cattle learned to survive in harsh environments. The cattle were left outside during the severely cold winters, which added to their hardiness and led to an efficient, hardy, adaptable animal well suited for meat production.

    Production

    • Limousin bulls provide good production progeny to their offspring. As reported by the Canadian Limousin Association, the cattle are noted for their calving ease characteristics. Their low birth weights enhance calving ease, and their growth rates are responsible for heavy weaning weights. Limousin bulls are extremely docile, and they pass this trait to their sons and daughters. The breed has above-average feed conversion rates, and they are excellent foragers with the ability to long distances for food.

    Carcass Traits

    • Crossbred steers and heifers from a Limousin bull have dressing percentages of 58 to 63 percent. The Australian Limousin Breeders Society reports that Limousin crosses have high meat-to-bone ratios and low fat that yields up to 80 percent salable meat. Limousin meat is finely textured, tender and low in saturated fats and cholesterol.