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The Limousin is a rich gold colour, with lighter circles around the eye and the muzzle, and shading to a lighter colour on the legs. Limousins can also be black as a result of grading up from black cattle in Australia. The head is small and short with a broad forehead, and the neck is short.  Limousin can be horned or polled. Most horned Limousins are dehorned at a young age. The Limousin is intermediate in size and maturity between British and most other European breeds.

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Limousin cattle adapt to diverse climates and the widest range of management systems, from the top end of the Northern Territory to the highlands of Central Tasmania.

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Limousin calves have low birth weights, which lead to minimum calving problems when Limousin bulls are used over cows of other breeds.

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Limousin crossbred steers and heifers have high dressing percentages of 58 – 63 percent compared to an average of 53 – 58 percent.

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High meat to bone ratios and low fat leads to outstanding yields of saleable meat from Limousin cross carcases. Yields of up to 80% of saleable meat are not uncommon.

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Limousin meat is finely textured, tender and low in saturated fats and cholesterol. It is genetically trimmed.

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Limousin cattle are efficient – they have moderate mature size and are excellent foragers walking long distances for food. They also have above average feed conversion rates.

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The Limousin stamps its characteristics on other breeds when used in crossbreeding programs, especially its superior carcase characteristics.