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Charolais

Charolais. ORIGIN OF CHAROLAIS. Originated in old French provinces of Charolles and Nievre. First discovered in 878 A.D. Were favored in French markets at Lyon and Villefranche in 16 th and 17 th century. Charolais were used for milk, draft and meat. ORIGIN CONTINUED.

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Charolais

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  1. Charolais

  2. ORIGIN OF CHAROLAIS • Originated in old French provinces of Charolles and Nievre. • First discovered in 878 A.D. • Were favored in French markets at Lyon and Villefranche in 16th and 17th century. • Charolais were used for milk, draft and meat.

  3. ORIGIN CONTINUED • The first herd was developed in 1840 by Count Charles de Bouille. • He developed the first herd book in 1864, other surrounding breeders started their herd book in 1882.

  4. DESCRIPTION • Charolais are white or creamy colored, with horns and have long bodies and are good milkers. • Their skin contains appreciable pigmentation preventing sunburn. • The animal also has a general coarseness that’s not uncommon.

  5. CHAROLAIS QUALITIES • French selected their cattle for size and muscling. • They leaned more towards selecting for bone and power. • Breeders stressed rapid growth. • Refinement was not necessary, the stress was on utility.

  6. CHAROLAIS INTRODUCTION • Jean Pugibet, a Mexican, brought back the first Charolais to North America to his ranch in Mexico. (1930) • The first Charolais to come to the U.S. were two bulls Neptune and Ortolan.

  7. IMPORTS • Charolais import was halted when an outbreak of hoof and mouth disease occurred in Mexico. (mid-1940s) • Few Charolais left in the U.S. are of original Pugibet herd descent because of upgrading and the block on importing.

  8. Pedigree Requirements Charolais • American Purebred or Recorded Charolais have to have 31/32 percentage of Charolais blood. • No other breed has impacted the North American beef industry as the introduction of the Charolais.

  9. The cattle have performed well under many different environmental conditions. • They have high ability to walk, graze aggressively in warm weather, withstand reasonable cold, and raise heavy calves. • Good in grading-up process. • Charolais have demonstrated a definite superiority in growth ability, efficient feedlot gains and in carcass cut-out values.  With excellent meat conformation, especially of the valuable parts and relative late maturity they are well suited to fattening for high finished weight. They are well suited to all purpose cross breeding.

  10. ORGANIZATIONS • United States • American-International Charolais AssociationP.O. Box 20247Kansas City, MO 64195Phone (816) 464-5977 • Montana Charolais AssociationMike Cobb - Presidentcobbcow@3rivers.net

  11. REFERENCES • http://cattle-today.com/Charolais.htm • http://www.ansi.okstate.edu/breeds/cattle/charolais/ • http://www.charolaisusa.com/tailored.aspx

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