Limousin

Limousin cattle are a French beef breed from the Limousin and Marche regions on the western edge of the Massif Central. The old French type is golden red to deeper red, often lighter around the eyes, muzzle, and lower body, while black Limousin and polled lines are common in some countries. The breed has a muscular, relatively fine-boned carcass, high dressing percentage, and lean beef. Once a draft and meat animal on rough granite country, it became an international beef breed used both purebred and in crossbreeding.

On farms, Limousin are commonly selected as terminal sires for calves that finish efficiently without excessive fat, though many herds also keep strong maternal lines. Calving ease is a major selling point in well-selected cattle, but buyers still compare birth-weight and calving records because frame and muscling vary by line. They do well on pasture-based systems with appropriate minerals and enough energy for growing bulls, lactating cows, and finishing stock. Temperament has improved greatly in many breeding programs, yet quiet handling and culling for disposition remain important.

Colors: Belted, Black, Black and White, Blaze Faced, Blue Roan, Brindle, Brockle Faced, Brown, Brown and White, Dun, Golden Red, Gray, Lineback, Mottled, Red, Red and White, Red Roan, Roan, Silver, Solid Black, Solid Red, Speckled, Spotted, Wheat Colored, White, White Faced, Yellow