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The Irish Limousin Cattle Breed Society

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Productive and easy to manage - High Fertility

Ease Of Calving - Good Beef Qualities - Easily Maintained

- Attractive Red\Brown Cattle

INTRODUCTION


7000 years ago , our ancestors immortalised an ox on the wall of the caves of Lascaux in France. Not very far away, cattle were becoming acclimatised to the difficult natural conditions of the Limousin region : the soil on these hills climbing to well over 3,000 feet. is of very old origin, granatic, acidic, and deficient in some minerals.

Wide variations in temperature : from - 15 C to + 36 C. Frequent night frosts, and the ground covered in snow for several months at a time.

Up Until the 1950's, Limousin cattle were used for draught. Farmers bred their cattle for their suitability for this work, selecting large - framed animals, muscular and powerful, with strong, sound legs.

When culled, their carcasses had a high killing - out percentage, being low in fat and having a naturally fine bones structure. With this reputation, the Limousin was very soon recognised as the most efficient specialised beef breed for the production of renowned quality beef.





QUALITY

From the calf fed exclusively on milk to the cull cow, the Limousin can produce a usable carcass at any age. This versatility is specific to the Limousin breed and is a determining factor today and for the future. There are very few genetic types which can market such a wide range of carcasses of high quality butcher's beef, from slightly more than 100kg (for a calf) up to 450 kg or more. Farmers are selecting and managing the Limousin to produce young beef (calf fed only on milk) as well as more mature beef (heavy heifers, young bulls), whatever fits the best their markets and their own possibilities or needs. The traditional "St - Etienne Calf", still called a heavy calf, is the youngest of the young cattle types. Reared under cover, it is marketed at about 10 months. Its young, pale-coloured meat is highly rated. The "Lyon Calf" has become the modern "young bull". At between 15 & 20 months it produces carcasses of consistent quality weighing between 320 & 420 kg. The Young Limousin Bull is the ideal butcher's animal . Young , but mature beef, and a high killing-out rate in both carcass and muscling , it is appreciated and sought after by the professional in the trade.

All Trials conducted in recent years in France and elsewhere have confirmed that Limousin carcasses are superior to other breeds, be they specialised beef breeds, dual purpose or dairy breeds. For an identical live weight, the Limousin provides more saleable beef than its rivals:

BREEDING

The excellent fertility of Limousin cows is demonstrated by results of herds in France: a calving percentage of over 95, and in the case of heifers calving at 3 years of age, nearly 100%.

The Good Fertility is accompanied by the Limousin cows' ability to conceive when required. This is particularly important when calving has to take place at a specific time. Ease of calving is without doubt the principal quality which distinguishes the Limousin from the other large-framed well-muscled beef breeds. It contributes to improve reproduction performances, since fertility seems to be closely connected to the previous calving conditions.

Calves sired by Limousin bulls are relatively light at birth and have a conformation ideal for ease of calving. Cross- bred calves sired by Limousin bulls weigh 2 to 3kg less than those out of the same breed of cow sired by bulls of other large beef breeds.

As a Result of easy calvings, survival rates of Limousin calves are excellent. Mortality between the end of pregnancy and the first week of the calves' life is low : less than 3% in French herds.





GENETICS

Evaluation of the parents, the animal itself , their progeny, artificial insemination and natural service, embryo transfer: all the most modern methods of genetic assessment and available breeding techniques are combined to compliment each other in this program. A Qualification System evidences and identifies in each generation those animals which are capable of making progress in the breed.

Assessment Methods : Official on Farm performance recording and assessments of cows (weights at 120 and 210 days, and scoring of physical characteristics of all calves at weaning). - Technical valuation of the top young bulls in Station on their individual performances. - Progeny Testing of Bulls for Beefing qualities. - Progeny Testing of Bulls to be used through artificial insemination for maternal abilities. Qualification system : After each stage of assessment, the qualification system can sort out and recommend the best bulls for breeding stock. Their genetic potential must conform to selection objectives defined in according to the needs of the Industry and the present characteristics of the breed. In this way. each stage of evaluation and qualification depends on the previous one, and completes it : the best breeding stock from the 55,000 cows used as Foundation stock Qualifications obtained are entered on the certificates issued by the Limousin Herd - Book

BENEFITS

The Limousin has a unique combination of exceptional breeding qualities and remarkable production of beef is a supreme asset enabling breeders and / or fattners to enjoy a better standard of life from the production of beef.

Longevity of Limousin cows is high. It is not uncommon to find cows still in herds at 17 or 18 years of age, having had 14 or 15 cows.

The potential daily lean meat gain (620g) is one of the best within the Beef Breeds, in spite of the fact that the daily live weight gain is only average (1.150 to 1.450 g) for young bulls depending on ration. The extra value of Limousin Cattle has long been recognised by butchers in Europe. They pay 10% more per kilo live weight for Likmousin than for other genetic types.

Surface Mail:
Irish Limousin Cattle Society Limited,
Kilglass,
Mitchelstown,
Co. Cork,
Ireland.

Phone--Fax:
Tel: 353 (0)25-85036
Fax: 353 (0)25-85060

Email:
noelgowen@irishlimousin.com

Web: www.irishlimousin.com