CARVER FARMS, P.O. BOX 341, NOBLE, OK. 73068 • 405-428-1037
*Source: Dr Wayne Pitchford, University of Adelaide
Characteristics of the Breed
The Limousin is a rich gold color, with lighter circles around the eye and the muzzle, and shading to a lighter color on the legs. Limousins can also be black as a result of grading up from black cattle in Australia. The head is small and short with a broad forehead, and the neck is short. All French Limousins are naturally horned. In Australia polled Limousins have also been developed. Most horned Limousins are dehorned at a young age. The Limousin is intermediate in size and maturity between British and most othe European breeds.
Hardiness
Limousin cattle adapt to diverse climates and the widest range of management systems, from the top end of the Northern Territory to the highlands of Central Tasmania.
Ease of Calving
Limousin calves have low birth weights, which lead to minimum calving problems when Limousin bulls are used over cows of other breeds.
High Dressing Percentage
Limousin crossbred steers and heifers have high dressing percentages of 58-63 percent compared 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 genetically trimmed.
Efficiency
Limousin cattle are efficient-they have moderate mature size and are excellent foragers walking 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.
The Limousin Muscling Gene
The research conducted by the Adelaide University group led by Dr Wayne Pitchford has clearly documented the effects of the Limousin Muscling Gene as shown below.
| Two Copies of the Gene | Zero Copies of the Gene |
Percent Difference | |
| Hot Carcase Weight | 390.8kg | 380.2kg | +3% |
| Wieght of Silverside | 11.58kg | 9.76kg | +19% |
| Eye Muscle Area | 102.0 sq. cm | 86.1 sq. cm | +19% |
| Retail Beef Yield | 73.4% | 68.1% | +8% |
| Shear Force of Loin Muscle* | 4.06 | 4.30 | -6% |
| Shear Force of Silverside* | 3.94 | 4.43 | -11% |
*Lower shear force indicates more tender beef.
Most Limousin bulls carry two copies of the Limousin muscling gene so each of the progeny will get one copy of the Limousin muscling gene. Animals with one copy of the gene are likely to exhibit about half the differences shown above. A Limousin cross calf is expected to have about 9.5% more silverside, 9.5% more eye muscle area, 4% more retail beef yield, with a 3% increase in tenderness of the loin muscle and 5.5% more tender silverside.