P&P Like Limouisin Cows Traditional Cache
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Limousin is a very old breed; it may have originated anywhere from 16000 to 13000 years ago as dated by cave drawings in the French Lascaux Cave. It was developed in the central Marche and Limousin regions of southern France. The area is relatively isolated and the cattle breed was allowed to grow with little to no external influences. Due to its environment, the Limousin attained superlative hardiness and adaptability.
Limousin cattle highlight three important traits within their breed: excellent feed efficiency, adaptability and high carcass yield. The red or golden colored cattle are good foragers and in feedlots are well able to convert feed into mass. The carcass of the Limousin yields good cutability and it is commonly said that they are genetically "trimmed". The meat is tender and fine fibered because of their low fat levels.
The point where the Limousin could be discredited is also the point at which its breeders have taken the initiative to dramatically improve the breed. Due to the difficult terrains in which the Limousin originated, it developed a volatile temperament in order to guarantee its survival. Limousins have been known to clear high fences with great ease and to be generally rather unpredictable. In 1998, the North American Limousin Foundation created a temperament EPD. This EPD rates the docility of the cattle allowing breeders to select for the calmer animals and cull those who continue with difficult disposition. Speaking to ranchers and breeders of the cattle, it is quickly noted that the nature of these cattle is not up to par with their reputation. The temperament has improved significantly, so much that some have cattle that can "eat out of their hands". One must take into account the Limousin is a muscular animal whose sole movements will have a more significant impression than cattle of smaller mass. While a reputation of being volatile may precede them, experience with these animals will paint a different impression.
The heavy musculature of the Limousin is a highly heritable trait. One of the most successful crosses involves the Angus-it is an ideal cross for consumers and producers. The hybrid will benefit from heavier Limousin muscling, high efficiency and Angus polledness and marbling. From a consumer point of view the resulting beef will include the highly desired Angus taste and the leaner cuts of the Limousin.
All in all, the Limousin cattle have much to offer ranchers. They are excellent source for introducing mass into the lighter breeds while maintaining relatively low birth weights. The days of the legendary wild Limousin have drawn closer to an end as selection has favored the more reliable animals. In an era where leaner cuts of beef are the standard, the Limousin should not be overlooked as an excellent choice of beef cattle.
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