Limousin calves, which are bred for veal, slaughtered at three to four months at 140-170 kg, dressing out at 67.5%, are known as Veau d'Italy. Calves which, after a weaning period of three months, and an intensive fattening period up to their tenth month, are slaughtered at a weight of 400-500 kg are called Veau Saint Etienne .
Irish Limousin, a History is a great book. This book is written by author Donal B.Cruise O'Brien. You can read the Irish Limousin, a History book on our website merchantnavymemorialtrust.org.uk in any convenient format!
Cattle Breeds - Limousin Limousin History The history of Limousin cattle may be as old as the European continent itself. Cattle found in cave drawings estimated to be 20,000 years old in the Lascaux Caves near Montignac, France have a striking resemblance to today's Limousin.