Acquired: Breeder (non-professional, hobby breeder),
Bred animal myself
Georgia, United States
Posted Mar 17, 2013
The Angus Charolais cross were a very hardy breed, and if the Angus bull was used, calving was a breeze. Although the new "super beef" Charolais being bred in the USA are not the same as they were 25 years ago in terms of temperament, they still produce a very good meat carcass. The Angus beef is sweeter than some, and well marbled, making the meat (in my opinion) even tastier and better for grilling.
The Red Angus and Charolais produce a lovely cross. They are typically cream color to light red, and distinguishable from both purebreds. When breeding black Angus and Charolais, some calves are born black, some white and some black and white. The hardiness of both breeds make it easy to range raise these cattle, as well as pasture them.
I recommend this combination to anyone who wants a greater carcass weight and ease of management. For those raising offspring to sell, these are easy to adapt, handle and sell well in the market.