Charolais is the breed with the magnificent white animals. It is a very old cultural race that originated in the middle French highlands. In the year 878, a French monk described these amazing white animals for the first time. However, one of Caesar’s writers mentions white cattle from about 50 years before the birth of Christ.
Charolais is a muscular breed with relatively strong limbs. The color range goes from white to cream – some animals are a little darker. Originally, Charolais was used as both a trailing, milking and meat breed. Since 1773 the breed has been developed through a systematic breeding work into a highly specialized meat breed with high growth, slaughter percentage and slaughter classification. Which makes the breed the world’s best producer of prime beef.
Today there are approx. 2 million animals in France.
In Denmark, approx. 6,500 pure-bred, registered animals, of which just under 3,000 cows. Adult bulls weigh approx. 1200 – 1600 kg, cows 900 – 1200 kg. The heifers are on average 2½ years old and the productive life is high. The breeding goal is high growth and good slaughter classification. In addition, emphasis is placed on milk yield, temperament and constitution.
The Charolais animals came to Denmark in 1959 and are now the most widely used breed in the country to produce the best beef and veal.
In 2010, the average of the individual sample was 1,851 g of daily growth, 4.9 FE / kg. growth and 88 cm2 of back muscle area. Young bulls by Charolais from practice, slaughtered under the age of 12 months, last year had an average carcass growth (net increase) of 757 g per year. day and they were classified as average in Class U.
Charolais meat is well-marbled, juicy, tender and tasty. In France, there are specialized Charolais restaurants – you usually have to book your table well in advance.