This is what some Limousin users have to say:
“I am using Lim X Fr cows for 20 years and they make ideal suckler cows. Cows with plenty of milk, great longevity and an ability to produce a quality animal“
“Finishes Lim bull beef, finds the Limousin high quality with good kill-out. Docility has improved and will be using an easy calving Limousin bull with the dairy herd“
“Lm x Fr dams have size and abundance of milk capable of producing any type of continental calf at low cost“
Richard Hartnett ( Castleisland Mart)
“Demand outstrips supply continually for Lim x calves”
Michael Harty (Central Auctions Nenagh)
“Lm x Fr results in easy calving getting quality stock and obtaining premium prices “
Philip White (Dairy farmer Rathdowney, Laois )
“You cant beat Limousin for producing the top quality animal for export or for the show ring“
Patrick Haugh (Top price at winter fatstock Kilkenny ‘08)
The Suckler Farmer:
"For us the answer is simple, we use only Limousin. We have experimented with different breeds over the years but Limousin has it all; superior beefing qualities, maternal efficiency and ease of management"
Dermot and Margaret Lehane run a 80-cow suckler herd in Co. Cork.
The Dairy Farmer:
"Crossing Limousin on Holsteins you get excellent muscle expression without compromising calving ease. My bullocks are finished on farm achieving excellent carcase weights and good grades. My females are sold as suckler replacements at a premium price. Limousin stock bulls have excellent serving capacity and legs and feet and survivability which especially is important in large herds"
Jim Parkinson run a 60 cow dairy herd in Co. Tipperary.
The Part-Time Farmer:
"It is critical to have an easily managed cattle as time is valuable and punctuality is critical for off-farm work. The Limousin is the best and easiest route for part-time farmers who want to combine quality cattle and profitability with quality of life for themselves"
Jackie Casey has a 50-sucker cow unit in Co. Kerry.
"Limousin cattle allow me the opportunity to play the markets and achieve a high %U grade cattle due to flexibility in their finishing weight and their ability to consistently grade U. They are hardy, thrive well in the feedlot and have fewer problems with pneumonia, injuries and legs and feet. This means less labour and veterinary costs and ultimately more profit"
The Galvin brothers have been finishing cattle for 25 years with on average 600 cattle each year.
"My customers want lean, tender tasty beef, that is why I sell 100% Limousin in my shop. The percentage of lean tender beef is greater by far than any other breed and texture is first class"
P.J. McDonnell Butcher Co. Dublin.
"Limousin meat is palatable due to its fine muscle fibres. The low levels of fat perfectly suit today's health conscious consumer who still demands a good eating experience"
The Campbell family of the Hi-Way Restaurant in Limerick.