Morwenstow Salers - About The Breed

ORIGIN

The Salers, which comes from the Massif Central, was selected in the past on mixed purpose abilities: work, milk and beef. Today, 95% of the population are used for beef production and 5% for the production of milk to be turned into cheese. In France, the Salers herd is for the most part located in the Auvergne, birthplace of the breed. The principal regions where it is developing are: Alsace-Lorraine, Brittany, the Centre, Champagne-Ardennes, Normandy, Midi-Pyrenees and Picardy.

CHARACTERISTICS

A Large Framed Hardy Breed: From its medium mountain origins the Salers had inherited features which enable it to adapt to many environments. It is a robust breed, which can endure wide variations in temperature, altitude and forage availability. It has no problems with its feet, whether for walking long distances in search of fodder or during long periods spent indoors. An Exceptional Mother: The Salers breed is recognised for its fertility, fecundity, longevity and its great ease of calving, even when crossed with bulls which have powerful muscular development. These qualities guarantee excellent productivity in terms of numbers. The Salers cow has the added advantage of an unequalled suckler capacity, which enables it to rear a heavy weaned calf with no supplementation. Growth and Beef Quality: Salers cattle, which are large-framed, have a high growth rate. The calves, whether pure or crossed, which come from herds of Salers dams are therefore much sought after for the production of young bulls of 18-20 months or for finished heifers of 24-30 months. Finally, the bright red colour, the texture and the flavour of the beef from Salers (even when young) are recognised in France by the best beef buyers and top class restaurants. Genetique et Promotion Salers 26, rue du 139 RI BP 239 15002 Aurillac Cedex Tel:+33(0)471455595 Fax:+33(0)471455598 E-mail:upra-salers@wanadoo.fr Website:http://www.salers.org

SELECTION AND EXPANSION

The selection programme in France aims at maintaining the farming qualities and maternal aptitudes, whilst at the same time developing its aptitudes for beef production and milk for cheese making. For the suckler branch, it is based on 31,033 recorded cows (1998) in more than 900 farms.

	Salers	Other Beef Breeds
Age at First Calving Less than 32 months From 32-40 months More than 40 months	13% 78% 10%	5 to 42% 41 to 86% 7 to 38%
Calving Interval Less than 370 days Less than 400 days	56% 80%	27 to 56% 37 to 74%
Calving ease Easy, unaided First calving caesarean	95% 0%	9 to 92% 1 to 85%
Longevity Calving at over 10 years Calving at over 12 years	16% 7%	1 to 22% 0 to 16%
Institut de l’Elevage – Federation Bovins croissance, campagne 2004, Edition 2005

Some Useful Statistics About the Breed

Population In France: 196,000 cows, 31,033 of them recorded. Maternal Qualities: Calving ease: 100% Birth Weight of full blood bull calves: 38kg 120d. Weight of full blood bull calves: 159kg Beefing Qualities: 210d weight of full blood bull calves: 257kg 365d. Weight of full blood bull calves: 411kg Weight of adult bulls: 1,000 to 1,300 kg Weight of adult cows: 650 to 900kg Average height at withers of adult cows 140cm *On-farm Performance Recording Livestock Institute - FBC 1998