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a breed of beef cattle developed in the 18th century in the Charolais region of France from spotted mountain cattle. In the 19th century the Charolais was crossed with the Shorthorn. Its coloration is creamy white.
Charolais bulls weigh 1,000–1,200 kg, cows 700–800 kg, and 18-month-old calves, 450–650 kg. The dressed yield is 60–65 percent. The animals are undemanding and adaptable, and they fatten rapidly. The breed is found in many countries of Europe and North and South America. In the USSR purebred Charolais are produced for commercial crossbreeding and for improving other beef breeds.
REFERENCESKravchenko, N. A. “Skot porody sharole.” Zhivotnovodstvo, 1967, no. 6.
Levantin, D. L., and D. A. Smirnov. “Miasnaia poroda sharole i perspektivy ee ispol’zovaniia.” Zhivotnovodstvo, 1969, no. 2.