From Wikipedia:
“Charolais cattle are a beef breed of cattle (Bos taurus) which originated in Charolais, around Charolles, in France. They are raised for their meat and are known for their composite qualities when crossed with other breeds, most notably Angus and Hereford cattle. The breed tends to be large muscled, with bulls weighing up to 2,500 pounds (1,100 kilograms) and cows up to 2,000 pounds.
“The breed was introduced in the southern US as early as the 1940s. It was the first popular breed after the English breeds and Brahmans. It was known to produce beef animals that had more red meat and less fat. The breed was often crossed with English breeds.
“In the 1970s Charolais crossbred steers won a number of prominent steer and carcass shows particularly in Texas. The first Charolais steer to win a carcass show was at the San Antonio Livestock Show in 1971.
“This breed has been quite popular in the Top End of Australia where they are used for cross breeding. It has also become popular in the southern United States, where Charolais (often crossed with other breeds) have increasingly replaced Herefords. Despite their relatively northerly origin, Charolais tolerate heat well, and show good weight gains on even mediocre pasturage.[citation needed]
“The coat is almost pure white. The Australian and Canadian breed standards also recognize cattle possessing a light red colour called ‘Red Factor’ Charolais. The term Charbray refers to the offspring of Charolais crossed with Brahmans and is recognised as a breed in its own right. Charolais also can be black in color.”
You can get more information at the American International Charolais Association website by clicking HERE.
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