Salers

Salers cattle come from the Cantal highlands of Auvergne in central France, where steep volcanic pastures and cold winters shaped a strong mountain breed. Traditional Salers are deep mahogany red with pale horn tips and long, outward-sweeping horns, though black and polled lines exist in some countries. The breed was once used for draft, beef, and milk, including milk for regional cheeses, but modern Salers are best known as maternal beef cattle with sound feet, longevity, pelvic capacity, and reliable calving.

Ranchers use Salers cows in suckler herds because they can raise vigorous calves on grass and handle rougher forage than many more specialized cattle. Their mothering instinct is a strength, but it also means handling systems should be calm and secure, especially around newborn calves and horned cows. Small dairies interested in the older milking tradition should know that some Salers cows let down milk best with the calf present. Selection usually centers on fertility, disposition, udder quality, and matching frame size to the pasture base.

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