The Charolais originated in west-central to southeastern France, in the old French provinces of Charolles and neighboring Nievre. The exact origins of the Charolais are not known but it must have been developed from cattle found in the area. Legend has it that white cattle were first noticed in the region as early as 878 A.D., and by the sixteenth and seventeenth centuries were popular in French markets, especially at Lyon and Villefranche. Selection developed a white breed of cattle which, like other cattle of continental Europe, were used for draft, milk and meat.

The French have long selected their cattle for size and muscling. They selected for bone and power to a greater extent than was true in the British Isles. The French breeders stressed rapid growth in addition to cattle that would ultimately reach a large size. These were men that wanted cattle that not only grew out well but could be depended upon for draft power. Little attention was paid to refinement, but great stress was laid on utility.

The breed’s main function is within the national suckler beef herd where Charolais remains unrivaled as a terminal sire due to its combined superior growth rate, muscle development, high killing out percentage and meat eating quality. The added bonus for Charolais crossbred progeny is their distinct colour and markings which gives added confidence to store cattle buyers.

Charolais also demonstrates tremendous flexibility within Britain’s varying beef management systems – Charolais crossbred cattle can be taken through to finishing from 12 months of age, and grade in the preferred specification. This combination of factors ensures that Charolais crossbreds consistently command a premium over any other Continental crossbred on a weight for age basis – the suckled calf ring as confirmed by MLC’s weekly prices, as well as store and finished sectors.

Charolais crossbred cattle are favoured by both sectors of the meat trade. Discerning butchers appreciate the Charolais’ intramuscular fat lending to its superior meat eating quality, while processors supplying multiples prefer Charolais crossbreds with their ability to provide the highest percentage of saleable cuts, in particular from their combination of loin and hind muscling.Charolais is the ‘added value’ breed within the beef sector.

Charolais also plays a significant role as a beef sire within the dairy herd. Charolais sired dairy bred calves demonstrate they can not only match but outperform growth rates achieved by other Continental crossbreds.