Charolaise

Origin

Etymology and legends

The name of the charolaise comes from the village of Charolles and more largely from the scrap-metals of the Charolais and the Brionnais between the Loire and Arconce. The race developed starting from this soil but no hard copy makes it possible to affirm that it acts at the beginning of a local stock.

Legends support that it came from Central Europe with the Great invasions. Others indicate that it would have been brought in the area by come masons lombards, following Guillaume de Volpiano, to build the beautiful Romance churches of the Brionnais and the Clunisois. As for the reverend of Mesnil, he affirmed in 1891 qu' she was discovered in the East, to times of the Croisade S, and was brought back by the counts de Damas, lords of Semur. These three assumptions do not seem to rest on any certainty.

According to Daniel Babo, the charolaise would belong to the branch Pie red of the mountains. In reference to this theory, the original Herd-book tolerated red spots on the individuals.

The conquest of Paris

It is known, on the other hand, that this bovine race will not be, of the centuries during, that a draft animal in a Burgundy agricultural as not very productive as the other French areas, practitioner two consecutive cereal cultures followed by a fallow whereas the cereals constitute the essence of the food of rural which form 85% more of the population in 1789. The easiest peasants make work oxen. The others use cows which also provide milk and a calf per annum.

Because they have a natural scrap-metal, the valley of Arconce, within the bailliages of Charolles and Semur-in-Brionnais, which differ from the remainder of Burgundy and which the territory is divided there in private fields and smallholdings which the Master enjoys as a true owner, who can thus carry out to it to feed their animals when they want it, the Charolais and the Brionnais develop the bovine breeding as of the XVIIe century. In 1747, Émiland Mathieu, a farmer of Oyé in the Brionnais, decides to lead a herd of white bovines to the cattle market of Poissy in Paris region whereas, up to that point, the cattle went to Lyon. The animals are convoyed with foot and walk on seventeen days lasting while passing by the Nivernais. But the voyages form already youth because the line of the Mathieu will settle later with Anlezy, in the current department of the Nievre, where a first bearing child this name is baptized in 1780. On her new grounds, this family shows quickly which one can better live breeding than of the production of cereals while choosing to maintain the natural meadows and by sowing fodder plants.

The conquest of the continents

The swarming of the race charolaise is launched, and on April 1st 1884 is created the Herd-book animals of the bovine race charolaise improved in the Nievre and known under the name of Nevers-native race . This document, published by " Fay father and wire, printers of Préfecture" , registers 145 animals of which 124 are white, 18 white wheat and four yellows. Three years later with Charolles the Herd-book is born from the bovine race charolaise pure . It will be necessary to await 1920 to operate the fusion of the two herd books with a race charolaise with the cream-coloured dress uniformly white or some times, without spot . Meanwhile, one will try during the 19th century of the crossings with the English race durham in order to improve bouchère quality of the bovines. But this crossing produces less rustic animals, of a more expensive maintenance, an aptitude for work in regression, without counting a meat too charged with fat. From this crossing not successful, the most pointed stockbreeders however will learn a lesson: to select in pure race the animals whose conformation supports the profit of weight out of meat.

Exported as of the 19th century, the race charolaise however could be used in many countries to improve the performances of local races, the products of the crossing being adapted better to the local climate, to even create new races. It is the case of the Charbray to the the United States, comprising between 5/8 and 13/16 of " sang" charolais and between 3/8 and 3/16 of " sang" Zebu. ( Boss indicus ) of race Brahman, and the Canchim to the Brazil, also by crossing with the Zebu of race indubrazil.

Population

The French livestock of race charolaise included/understood in 2004 approximately 1,7 million individuals. It includes/understands approximately 105.000 cows registered with the Herd-book of which 95% reproduce in pure race. The males are 75.000 of which 3000 are registered and 30% reproduce in artificial insemination. The storage of seed and embryos is powerful. It is present in practically all the areas of France especially in its area of origin (Burgundy) like in the West (the Vendée).

Exported very early (as of 1879 in South America), one finds it in nearly seventy countries out of the five continents. Often, the breeding in pure race is limited to the production of reproducers. The using breeding local butcher of the races well adapted locally, in crossing with bulls charolais.

Morphology

It wears a dress uniformly white or cream. The horns are while growing short.
Les animal is of large size. (145 cm for 1.000 to 1.400 kg for the males and 140 cm for 710 to 900 kg for the females)

Aptitudes

It is an old multi-purpose race, reconverted in race bouchère. It is a race which has a very good conformation bouchère. She is appreciated for the quality of her meat, spotted and for the low content of grease of the carcass which comes to him from its past of race of work.

The cows are appreciated for their qualities of breeding:

fertility and prolificity (106 per 100 low settings: high rate of birth twin)
good dairy production for the food of the calves (the best among the beef breeds)
very high speed of growth (up to 2,5 kg per day)
animal rustic, presenting a good adaptability to varied conditions of breeding, in particular an good indicator of catch of weight starting from coarse fodder.

The selection seeks to still improve the aptitude for the vélage, in particular the facility of vélage for the use of males charolais on dairy races (in particular the race Norman in the north of France as from the years 1960) in crossing.

The bulls charolais preceded are very required and their price reached of the tops to export. Indeed, they are considered to transmit to their descent their bouchères qualities. Moreover their white color allows the dairy stockbreeders to sell of young person eight days cross calves, their clear color announcing to the purchasers that a male butcher was used, thus giving value to the product.

Gastronomy

In kitchen, Bernard Loiseau, celebrates it restorer of Saulieu, preferred the meat of an ox charolais three years, veined fat and spotted. " In fact the fat nourishes the meat, which makes it marrowy, juicy, tasty. It is necessary that the meats are stale, that they have at least three weeks of maturation. " , he affirmed. This quality is difficult to find in the majority of butcheries and large surfaces in spite of the progress made in the posting of the signs of quality.

See too

List of the bovine races of France. History of the bovine breeding French
Bovine. bovine Breeding. Breeding
Charolais. Brionnais
List of the bovine races

External bonds

Card of the races charolaise on the site of the INA-PG of the domestic races.
Herd Book Charolais
Institute Charolais

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