lAubrac

The Laubrac is a breed of cattle originating from the Massif Central region of France, specifically in the Aubrac department. It is known for its distinctive black and white coat, which is a result of a genetic mutation that affects the melanocytes in the skin. The breed is well-adapted to the harsh mountain climate of the region, with a thick coat that provides insulation and a robust constitution that allows it to thrive in cold temperatures.

The Laubrac is a dual-purpose breed, used for both meat and dairy production. It is known for its high-quality beef, which is prized for its tenderness and flavor. The breed is also used for milk production, with cows producing around 5,000 liters of milk per lactation. The milk is used to produce a variety of cheeses, including Roquefort and Tomme d'Aubrac.

The Laubrac is a hardy and adaptable breed, with a lifespan of around 15-20 years. It is known for its docile and calm temperament, making it well-suited for both dairy and beef production. The breed is also used for crossbreeding with other cattle breeds to improve the genetic diversity of the herd.

The Laubrac is an important part of the cultural heritage of the Massif Central region, with the breed being recognized as a traditional breed by the French government. It is also a popular tourist attraction, with visitors coming to see the unique black and white cattle and learn about their history and culture. The Laubrac is a testament to the resilience and adaptability of the people and animals of the Massif Central region, and a valuable resource for the local economy.