The farm’s in Eyburie, in Corrèze. The total land area covers 187 hectares, including 174 of pastureland, which is the base of the herd’s food supply. 10 hectares of corn and 3 hectares of barley are also cultivated for the animals. I raise 140 mothers but there are about 350 animals on the farm if you count the bulls and heifers.
Every year, there are about 65 female calves. 35 will be kept to renew the herd, the others will be sold. As for the male calves, about 15 of them are sold to breeders; the others are fattened up and sold as grass calves or for veal. And last of all, there are about 35 culled cows that are sold for butcher.
I chose the Limousin breed mainly for the ease of breeding, despite its attitude… but it’s like everything else, it’s best to have a little! The ease of breeding mainly refers to the calving, which goes relatively smoothly.
And besides, it’s also a family affair. It’s the breed that is tied to our territory. I did it to follow in my parents’ footsteps, but I wouldn’t change for anything in the world!
We’re trying to maintain and develop the breed’s bone finesse, but there needs to be a difference in purchase price for the farmers. The Label Rouge is a way to highlight the quality of our work.
More info: https://www.label-viande-limousine.fr