The Limousin is a French breed of beef cattle from the Limousin and Marche regions of France. It was formerly used mainly as a draught animal, but in modern times is reared for beef. A herd book was established in France in 1886. With the mechanization of agriculture in the twentieth century, numbers declined. In the 1960s, there were still more than 250,000 heads.
Calves born at birth are underweight, which in turn reduces childbirth problems. The high ratio of meat to bone and low fat causes outstanding performance of the limousine carcass. The ratio of meat to waste such as bone and fat in these cows is excellent. In some carcasses 80% yield has been observed.
