Charolais cattle are a beef breed of cattle (Bos taurus) which originated in Charolais, around Charolles, in France. They are raised for their meat and are known for their composite qualities when crossed with other breeds, most notably Angus and Hereford cattle. The breed tends to be large muscled, with bulls weighing up to 1,100 kilograms (2,400 lb) and cows up to 900 kilograms (2,000 lb).
The breed was introduced in the southern US as early as the 1940s. It was the first popular breed after the English breeds and Brahmans. It was known to produce beef animals that had more red meat and less fat. The breed was often crossed with English breeds.
In the 1970s Charolais crossbred steers won a number of prominent steer and carcass shows particularly in Texas. The first Charolais steer to win a carcass show was at the San Antonio Livestock Show in 1971.
This breed has been quite popular in the Top End of Australia, where they are used for cross breeding. It has also become popular in the southern United States, where Charolais (often crossed with other breeds) have increasingly replaced Herefords.
The coat is almost pure white. The Australian and Canadian breed standards also recognise cattle possessing a light red colour called 'Red Factor' Charolais. The term Charbray refers to the offspring of Charolais crossed with Brahmans and is recognised as a breed in its own right.
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“During the cattle drives, Texas cowboy music came into national significance. Its practical purpose is well known—it was used primarily to keep the herds quiet at night, for often a ballad sung loudly and continuously enough might prevent a stampede. However, the cowboy also sang because he liked to sing.... In this music of the range and trail is “the grayness of the prairies, the mournful minor note of a Texas norther, and a rhythm that fits the gait of the cowboy’s pony.””
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