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Charolais cattle are a beef
breed of cattle (Bos taurus) which originated
in Charolais, around Charolles, in France. They
are raised for their meat and are known for
their composite qualities when crossed with
other breeds, most notably Angus and Hereford
cattle. The breed tends to be large and well-muscled,
with bulls weighing up to 2,500 pounds (1,100
kilograms) and cows up to 2,000 pounds.
The breed was introduced in the southern US
as early as the 1940s. It was the first popular
breed after the English breeds and Brahman (cattle).
It was known to produce beef animals that had
more red meat and less fat. The breed was often
crossed with English breeds.
In the 1970s Charolais crossbred steers won
a number of prominent steer and carcase shows
particularly in Texas. The first Charolais steer
to win a carcase show was at the San Antonio
Livestock Show in 1971.
This breed has been quite popular in the Top
End of Australia where they are used for cross
breeding. It has also become popular in the
southern United States, where Charolais (often
crossed with other breeds) have increasingly
replaced Herefords. Despite their relatively
northerly origin, Charolais tolerate heat well,
and show good weight gains on even mediocre
pasturage.[citation needed]
The coat is almost pure white. The Australian
and Canadian breed standards also recognise
cattle possessing a light red colour called
'Red Factor' Charolais. The term Charbray refers
to the offspring of Charolais crossed with Brahmans
and is recognised as a breed in its own right.
Charolais also can be black in colour.
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