Distinguishing the Limousin breed from all other breeds is the presence of the F94L myostatin “Profit” gene. This gene variant naturally increases meat production by 20% without artificial growth hormones. The Limousin carcase
has a high meat-to-bone ratio and dress-out between 65 and 70 per cent. Therefore, “Much More Meat” means “Much More Profit”!
has a high meat-to-bone ratio and dress-out between 65 and 70 per cent. Therefore, “Much More Meat” means “Much More Profit”!
Limousin bulls are the bulls of choice when crossbreeding with local indigenous breeds such as Brahman, Beefmaster, Bonsmara etc. Crossbred calves benefit from the hybrid vigour and the presence of the F94L gene, which is transferred to the progeny (offspring). Limousin bulls are often used to open heifers of breeds with large calves, e.g. Charolais, because of the small calving characteristic of the Limousin breed.
Read more: Improves commercial cattle herds with cross-breeding
The Limousin breed has an excellent average daily gain and feed conversion ratio. They are good foragers, ideal for grass-fed beef production, achieving more meat per hectare. They are the ideal choice for feedlots since they
need less feed to produce more meat, and they can be fed longer before putting on excess, unwanted fat.
need less feed to produce more meat, and they can be fed longer before putting on excess, unwanted fat.
The breed is renowned for producing small, vibrant calves which are light at birth leading to minimum calving problems, less neonatal mortality and fewer veterinarian expenses. They grow rapidly after birth, weaning at weights well above international beef industry averages.
The Limousin cow has good mothering capabilities, producing more than enough milk for strong, beefy calves. Many large herds have an inter calving period of 370 – 380 days.