About the Breed

Muscle Up with Limousin for Heavyweight Profits!

Invest in Limousin genetics and take advantage of the unique Limousin muscling gene 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

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.


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.


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.