Charolais

Charolais is a beef cattle breed that originated in the Charolais region of eastern France, in the historic Burgundy area. Developed over several centuries, it was standardized by breed societies in the 19th and 20th centuries. The breed is typically white or pale cream in color, with a large frame and pinkish skin. Traditionally horned, many modern Charolais are polled through selective breeding.

Charolais cattle are valued for their rapid growth, substantial muscling, and high-yield, lean carcasses. They are among the heavier and more muscular beef breeds and are known for relatively good feed efficiency. The breed is generally calm and manageable, with strong maternal traits in some herds. Calving ease varies; larger calves can increase the risk of dystocia, particularly in first-ceking heifers, prompting targeted management and crossbreeding strategies to improve outcomes.

Uses and distribution: Charolais cattle are primarily raised for beef and are widely used in crossbreeding programs to pass on growth, muscle, and carcass quality to offspring. They have been exported beyond France and are raised in many countries, including those in Europe, North America, Australia, and parts of South America. Breed associations maintain performance and breed standards, with records for growth, muscling, and carcass traits to guide selection and marketing.