Page 4 - Limousin Bull Trial Catalogue_2019
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Description

        The Limousin is a rich gold colour, with lighter circles around the eye and the muzzle, and shad-
        ing to a lighter colour on the legs. Limousins can also be black as a result of grading up from
        black cattle. The head is small and short with a broad forehead, and the neck is short.  Limousin
        can be horned or polled. Most horned Limousins are dehorned at a young age. The Limousin is
        intermediate in size and maturity between British and most other European breeds.


        Hardiness

        Limousin cattle adapt to diverse climates and the widest range of management systems, from
        the heat & humidity of Northland to the cold, harsh winters of Central Otago.

        Ease of Calving

        Limousin calves have modest birth weights, which lead to minimum calving problems when Lim-
        ousin bulls are used over cows of other breeds.


        High Dressing Percentage
        Limousin crossbred steers and heifers have high dressing percentages of 58 – 63 percent com-
        pared to an average of 53 – 58 percent.


        High Yield
        High meat to bone ratios and low fat leads to outstanding yields of saleable meat from Limousin
        cross carcases. Yields of up to 80% of saleable meat are not uncommon.


        Tender Healthy Beef
        Limousin meat is finely textured, tender and low in saturated fats and cholesterol. It is genetical-
        ly trimmed.


        Efficiency
        Limousin cattle are efficient – they have moderate mature size and are excellent foragers walk-
        ing long distances for food. They also have above average feed conversion rates.


        Genetic Strength
         The Limousin stamps its characteristics on other breeds when used in crossbreeding programs,
        especially its superior carcase characteristics.





        Invest in Limousin genetics and take advantage of the unique Limousin Muscling
        Gene F94L which can get your beef herd producing up to:

        •19% more high value cuts
        •8% more in yield of retail cuts

        •6-11% more tenderness

        …with no extra feed!


        Source: Dr Wayne Pitchford, University of Adelaide
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