The Salers breed

 


  The Salers breed originates from the high Massif Central of France: Salers which is a picturesque village near Aurillac). The breed was used to produce cheese in the mountain pastures. Nowadays, the Salers are considered to be one of the best suckler cows, due to
  • unrivalled ease of calving,
  • mothering abilities, good milk potential
  • hardiness and foraging ability.

These characteristics insure the production of one heavy calf per cow per year (without supplementary feeding).


The ability of Salers cattle to finish early ensures well finished carcasses at required weights and ages.

The colour and the marbling of Salers beef are an asset for the consumers.
Its flavour is well recognized among butchers and the great restaurants of France. It has its own label.


There are more than 250000 Salers females. The Salers breed is present in about 30 countries.

The Salers Breeders of the world are gathered in an International Federation.
 
All about the Salers breed: www.salers.org

  
Photo heavy calf
One heavy calf per cow per year.

Photo well-finished carcasses
Well-finished carcasses.
  



 
Map
  



 

10 good reasons for breeding Salers cattle.


The Salers cow:

  1. Can live off poor grazing under difficult climatic conditions.
  2. Is hardy.
  3. Is fertile and prolific: it will produce one calf per cow per year.
  4. Calves easily even when crossed with heavy muscled breeds bulls.
  5. Has exceptional maternal qualities (milk) ensuring heavy, vigorous calves at weaning.
  6. Has a sexual precocity and a notable longevity.
  7. Produces high-quality carcasses and meat.
  8. Is docile and easy to manage.
  9. Has minimal labour requirements.
  10. Requires less capital than other breeds.
Photo cow Salers