The history of the Limousin cattle dates back thousands of years,
in fact it has been suggested that the Limousin cattle may be as old
as the European continent itself, with cave drawings dating
back some 16000 years depicting these cattle being found in the
Lascaux cave situated in the rugged French granite
 country side near Montignac.

The traditional French Limousin are naturally horned and are a rich
 golden colour with distinctive lighter wheat coloured circles around
their eyes & muzzle, as well as shading to a lighter colour down their
legs. The Limousin can be also found in red and black here in
Australia as a result of grading up from black cattle where
breeders are also focusing on breeding and selecting
for temperament & polledness.

Due to their ability to adapt for a wide range of climates and conditions, excellent
foraging and feed conversion, along with high dress out
percentages with high meat to bone rates,  the Limousin can now be
found in over seventy countries including being the
seventh largest breed here in Australia.

Throughout the centuries the Limousin has been slowly developed
 into the animal we have today, with emphasis being placed both on strong
well muscled hindquarters, a deep chest and a strong top-line.  The
resulting Limousin we have today is an efficient, adaptive, versatile
animal which easily meets its main purpose, which is to produce a
significant quantity of  high quality tender, saleable meat.

Here in Australia the Limousin is continuing to be extremely popular
with commercial breeders when looking for improvement in yield of high
quality saleable meat, thus making Limousin bulls a popular choice
 for use as terminal sires, with many choosing to also keep Limousin
crossed females in their herd to further influence this
wonderful breeds carcass characteristics.