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Glite Dictionary
Charolais

Charolais

1 8.9
A large white or cream type of cattle from France that farmers raise for meat
  • noun
  • /ˈʃɛr.ə.leɪ/
  • Specialized
: Charolais
  • In contrast, beef cattle such as Limousine, Charolais, and Hereford tend to favor the accumulation of subcutaneous fat instead of visceral fat (Bass et al., 1981).
  • Charolais cattle

Examples

  • The farmer decided to expand his ranch by adding several Charolais cattle to his herd for better meat quality.

  • Considering this parameter, Arthur et al. (1995) reported a total length of 95.2 cm for Charolais carcasses of calves aged 281 days old.

    Academic text (2014)

  • Beef from Charolais.

    Irma la Douce (1963)

  • "Charolais," Tully said.

    Fiction book (1991)

  • The Millwards, who raised purebred Charolais bulls, had made a big fuss of her and insisted she stay for lunch.

    Fiction book (1998)

  • She could have had the Charolais steer slaughtered and eaten him happily, steak by steak, but Lyle was tender about his animals.

    Fiction book (1996)

  • AABB founder and Kansas cattleman Bill Broadie says one of the most memorable events was the sale of a Charolais heifer in Salinas, KS.

    Blog text (34)

  • Charolais cattle are known for their distinctive white color and are highly valued for producing lean beef.

  • At the livestock fair, the prize for the best meat quality went to a Charolais bred by a local farmer.

Surface Forms

Charolais singular
Charolais plural

Etymology

Charolais comes from the French area Charolles, where this white or cream cattle breed first began. So the name simply shows their place of origin in France and helps you remember that Charolais are a well-known meat breed.