The Limousin breed was introduced to New Zealand with the import of bulls and females from France in 1971.
There are currently 43 members of Limousin NZ in the North and South Islands who are producing high quality Limousin bulls for use in the New Zealand beef industry. Limousin NZ is now affiliated with Limousin Australia (ALBS) who administer the Herdbook and Breedplan. Website www.limousin.com.au
Each year a grass-fed bull trial is run in each in both the North and South Islands where bulls from a number of Limousin breeders are run together for about nine months allowing their performance under grass-fed conditions to be compared.
The bulls in the trials are offered for sale in May/June each year.
For more information about the North Island Bull Trial contact Trial Convenor Robert Hunt 09 5308487 or NILB President Peta Lean, ph. 07 824 0948.
For more information on the South Island Bull Trial contact Warrick James ph. 03 318 2352 or Gary Kennett 03 329 6380.
1. Meat, Muscle and Profit
Limousin puts more meat and more muscle on beef and therefore more profit in the pocket of Limousin owners. It is ideal for crossing with other beef breeds. The meat is tender, lean and healthy. Click here to hear comments from a range of stakeholders.
2. Limousin Muscling makes Limousin stand out in the crowded beef market. To find a detailed explanation of the F94L Muscling gene, click onto The Limousin Difference.
3. Higher Yield creates more meat per kilo of liveweight and more profit for the beef industry. Butchers and buyers in the saleyards are well aware of the Limousin Yield. Limousin Shines at Canterbury Park.
4. Limousin are hardy and extremely efficient converters of feed into meat.
Limousin originate from the rough hilly terrain in Central France, so they are designed to do well on difficult country. Click for more detail on the Characteristics of the Limousin.
Originally Limousin were horned. Full French Limousins are horned. Many breeders now have good polled bulls. Polled bulls can be heterozygous (one copy of the polling gene) or homozygous (two copies of the polling gene). Homozygous bulls (*HP) will produce polled calves. Heterozygous bulls (P) will produce a proportion of polled calves. For more information click on Single Gene Effects in Limousin
Traditional Limousin were apricot. Now you can find apricot, red and black Limousin. Homozygous Black bulls will produce black calves.
3. Understanding EBVs – To understand Estimated Breeding Values of Limousin for weight, calving ease, docility.
4. Limflex must be 25 to 75 percent Limousin and 25 to 75 percent Angus or Red Angus. Click here to see more detail about crossing Limousin Bulls with Angus Cows
Origin of the Breed – will give a brief history of the breed in France.
Achievements in the NZ Beef Industry
ALBS Membership form for you to become a member of the Limousin Beef Breeders of New Zealand.