Limousin originated in the West, between the Center and the Southwest of France, a very rainy region with adverse climatic conditions and poor granite soil. Consequently, crop cultivation was very difficult, at best, and the emphasis was placed on animal agriculture.

As a result of its environment, Limousin cattle have evolved into a breed of unusual sturdiness, health, and adaptability. This lack of natural resources also allowed the region to remain relatively isolated and farmers free to develop their livestock with little external genetic interference.

During the early days of animal dominance, Limousin gained a well-deserved reputation as working animals, in addition to its beef qualities. René Lafarge reported in 1698, “Limousin’s oxen were universally recognized as beef cattle”. At the end of their professional lives, these animals were fattened for slaughter.

Since the early days, the breed has evolved from a work animal to an animal highly specialized in meat production.

Limousin cattle are large, thin, and have a strong bone structure. Adult females should weigh 650 kg on average and males 1,000 kg. Its head is small and short with a wide forehead and its neck is short with a wide snout. It has a golden color, with lighter circles around the eyes and muzzle, shaded with a lighter color on the legs. The skin is free of pigmentation. The head is small and short, with a broad forehead, and the neck is short. The horns are yellow at the base and darken towards the tips; they are at first horizontal, then they curve forward and upward.

Limousin has black genetics, which creates color variation. Calves can be light brown or brown, ranging in age to strong black at a fully grown age. Black adult animals can usually have black coats completely dyed with brown hair.

Smaller than Charolais and more precocious, Limousin is an intermediate in size and maturity between British breeds and most other European breeds. The characteristics of the breed are endurance, regular reproduction, easy calving, maternal ability, rapid growth, and the production of high-yield carcasses with little fat.

A precocious breed, Limousin naturally produces young carcasses, without marbling, but finished. It built a reputation for being the Carcass breed. It produces beef with a low proportion of bones and fats, a maximum percentage of slaughter and a high yield of salable meat (73.3%).

The Limousin breed guarantees excellent productivity at a low cost. The bulls are extremely fertile and their good conformation is passed on to the entire progeny, the mothers with their lighter structure guarantee easy calving.

Limousin purebred females have great maternal ability and provide a viable commercial option for producers with a closed herd policy. They show high fertility, maternal ability, high birth rates, and easy calving. Using this breed ensures vigorous calves stamped with Limousin quality and replacement on the property provides full traceability from birth to slaughter.