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The Charolais are horned, white to off-white, large framed beef cattle with a lot of depth and width of the body. They have a pink muzzle, bright hooves and a short, broad head. Animals of this breed are characterized by their well-muscled shoulders, loins and haunches as well as their strong fundament.

Charolais auf der Weide

Direction of use

This beef breed has a good meat quality, a low affinity to fatty degeneration as well as a high dressing percentage and an excellent meat conformation, especially of the valuable cuts. Due to their relatively late maturity for slaughter, the animals are well suited for fattening to a high final weight. In addition, this breed is well suited for crossbreeding.

Statistics & Distribution

  • Austria: 18,000 animals
  • Breed proportion in Austria: 0.91%

The Charolais are spread all over France and most other countries in Europe, North and South America and altogether in 70 countries of the world.


Ø Beef performance:

  Daily weight gain (g)
  200 days 365 days
M 1 211.2 1 165.5
F 1 120.2 987.7

Control farms (Herds): 159

Height (cm, Ø): 145

Weight (kg, Ø): 800

Animals in control farms: 4,570

Registered cows: 1,754

Origin: Nievre and Charolles (F)


19th century: This breed goes back to a land breed which was distributed around Charolles (France) and crossed with white Shorthorns. The breeding concentrated on heavy, easy fattening, working oxen.

1864: Herd Book for the Nievre-Charolaise-breed

1882: Establishment of a second Herd Book

1919: Union of these two Herd Books to one Charolais Herd Book

After 1945: Breed gained in international importance

1960: Import of the first cattle to Germany

1970s: First imports to Austria