1. Charolais By: Maria and Aaron

2. Breed Characteristics They are usually white in color with a pink muzzle and pale hooves. There are now Charolais cattle being bred black and red in color. They are good milkers, they medium to large framed beef cattle with a very deep and broad body. The bulls weight 1200 to 1650 kg while cows weight 750 to 1250 kg Cows average 125 cm while bulls average 145 cm Females aren’t as muscular as males

3. History The Charolais originated in west-central to southeastern France, in the old French provinces of Charolles a young Mexican industrialist of French name and ancestry, Jean Pugibet and shipped two bulls and 10 heifers to Mexico in 1930, The first Charolais to come into the United States are believed to be two bulls, Neptune and Ortolan in June 1936 The exact origins of the Charolais are lost to us but it must have been developed from cattle found in the area Claude Mathieu The average lifespan is 15 years Their purpose has been meat like meat products because superior growth rate, muscle development, high killing out percentage and meat eating quality

4. Daily Care Cost from about 1500 to 2500 Open fields, plenty of space, in the country They are identified by the tag on their ear Need a healthy place to live, nice green grass They have a diseases like BVD( bovine viral diarrhaea) and must get vacccinations for it

5. Anatomy Digestive system Respiratory system

6. Anatomy Skeletal system Circulatory system

7. Anatomy Muscular system Reproductive system

8. Production Techniques 1. Select replacements from those heifers born early in the calving season. They are out of the reproductively efficient cows and will be older and heavier at breeding time. 2. Know actual weaning weights and feed to reach minimum target weight. Weight at breeding time is critical for breeding success. 3. Start breeding 20 to 30 days ahead of the cow herd. This allows special attention at calving and allows "extra" time before rebreeding for second calf. 4. Breed replacements for 45 to 60 days. Remove bull immediately. 5. Pregnancy test 60 days after the end of breeding season and cull all open heifers. 6. Keep replacements in a group to themselves. Mix with mature cows only after they are bred with third calf. 7. Use sire summaries and EPDS when selecting sires and ensure positive maternal trait results. To be Registered in the Charolais Assoc- the heifer would have had to come out of papered stock. Males have to be 31/31 to be Registered. Females 15/16 Reproduction: Breed registrations:

9. Production Techniques Calf: newborn offspring that depends on milk and mother for growth. Heifer: female bovine that has not had a calf. First time heifer: a female that has given birth to her first offspring. Cow: female that has given birth second calf, she will remain a cow until the end of the life cycle. Yearling: can either be a female or a male that has reached a year old. Bull: sexually mature (at about 12 months of age) intact male bovine, he will remain a bull until either castration when he will be called a (steer )or until the end of his life cycle. 91$ Per hundred weight Growth stages: Resale value:

10. Meat Production http://aggie- horticulture.tamu.edu/organic/files/2011/01/R ick-Machen-Niche-Market-Beef.pdf Non natural or natural fed? Meat cuts:

11. citations http://www.ansi.okstate.edu/breeds/cattle/ch arolais/ http://www.thecattlesite.com/breeds/beef/11 /charolais/overview http://cattle-today.com/Charolais.php http://www.bing.com/search?q=charolais&src =IE-TopResult&FORM=IE10TR#