The Charolais beef breed
Differential characteristics of the breed
• One of the largest meat (beef) breeds.
• Breeding bulls are used effectively up to the age of 15 years, cows - up to 13-14.
• High percentage of twin calving.
• Bull-calves need 163 days for increasing the weight up to 210 kg.
• Superior gaining weight abilities.
• Animals are good-natured.
• Satisfactory adaptation abilities to various climatic conditions.
Average index of our livestock efficiency
| Index | Bulls | Cows |
|---|---|---|
| Birth weight (kg) | 36-44 | 32-37 |
| Mature animal weight (kg) | 1000-1400 | 700-950 |
| Weight gain (gram/day) | 1300-1500 | 1000-1200 |
| Age at the first calving (months) | - | 33-36 |
Young stock output equals 102% to 100 dams. 7-8 month old calves’ live body weight reaches 260-300 kg. The young stock differs from the other breeds by its extraordinary ability to a long-standing and intensive growth and muscle build-up without significant fat accretion.
As opposed to the other beef breeds that produce fat depositions during the battening, the Charolais breed mainly develops muscle tissue. Average slaughter yield makes 65-66%. The meat content in the carcasses is 80-81% and the bone to meat ratio is 1:6 (kg). These are truly excellent indexes, describing the breed quality. Furthermore, the meat’s fat content is 8-11% and protein – 19-20%. The meat is characterized by superior tasting qualities. The Charolais produce supreme marbled and lean beef.
