Our�History Cassalee Limousins is owned and operated by Cassie Coombe. We are located approximately 10 minutes from Camden, and 1 hours south-west of Sydney. We breed Apricots, Reds, Blacks, French Pure, Pure, Horned, Polled and an increasing number of Homo Polled. As a result of being a Cattle Show Team member for Elizabeth Macarthur High School, Cassalee Limousins was established in 2006 with the purchase of two heifers from Longreach Limousins and one heifer from Donna Valley Limousins. With the assistance from our good friends the Bower family of Lavender Farm Limousins we commenced breeding animals. We have gone to have success in showing these animals at both local and Royal shows. We continue to have a close partnership with Lavender Farm Limousins and Elizabeth Macarthur High School. The Breed The Limousin is a very old breed; it may have originated anywhere from 16000 to 13000 years ago as dated by cave drawings in the French Lascaux Cave. It was developed in the central Marche and Limousin regions of southern France. The area is relatively isolated and the cattle breed was allowed to grow with little to no external influences. Due to its environment, the Limousin attained superlative hardiness and adaptability. In the 1700s and 1800s, there were attempts at producing a larger strain of the Limousin. The resulting cattle while being more massive also required increased amounts of feed. The bigger Limousin was not an economically sound option so it was abandoned and breeding programs were allowed to develop naturally, their aim being higher quality in the medium framed animals. One of the key cattle breeding programs belonged to Charles de Leobary, who through rigorous selection established a herd of cattle that at its time was the epitome of the Limousin breed. The success of his breedings led to the Limousin being known from then on as the French  butchers animals. The first Limousin Herd Books were written in 1886. Its entries were chosen with such scrutiny that less than half of all animals applying for registration were actually accepted. The adoption of a herd book, prompted creation of Limousin exclusive cattle shows in France. Limousin cattle highlight three important traits within their breed: excellent feed efficiency, adaptability and high carcass yield. The red or golden colored cattle are good foragers and in feedlots are well able to convert feed into mass. The carcass of the Limousin yields good cutability and it is commonly said that they are genetically trimmed. The meat is tender and fine fibered because of their low fat levels. The point where the Limousin could be discredited is also the point at which its breeders have taken the initiative to dramatically improve the breed. Due to the difficult terrains in which the Limousin originated, it developed a volatile temperament in order to guarantee its survival. Limousins have been known to clear high fences with great ease and to be generally rather unpredictable. It is quickly noted that the nature of these cattle is not up to par with their reputation. The temperament has improved significantly, so much that some have cattle that can eat out of your hands. One must take into account the Limousin is a muscular animal whose sole movements will have a more significant impression than cattle of smaller mass. While a reputation of being volatile may precede them, experience with these animals will paint a different impression. The heavy musculature of the Limousin is a highly heritable trait. One of the most successful crosses involves the Angus it is an ideal cross for consumers and producers. The hybrid will benefit from heavier Limousin muscling, high efficiency and Angus polledness and marbling. From a consumer point of view the resulting beef will include the highly desired Angus taste and the leaner cuts of the Limousin. All in all, the Limousin cattle have much to offer ranchers. They are excellent source for introducing mass into the lighter breeds while maintaining relatively low birth weights. The days of the legendary wild Limousin have drawn closer to an end as selection has favored the more reliable animals. In an era where leaner cuts of beef are the standard, the Limousin should not be overlooked as an excellent choice of beef cattle.