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France is recognized as a major cheese-producing country, and its lean meat breeds are in great demand, leading to the export of breeding stock to every continent. It's worth noting that, for several branches of European breeds, French breeds are the most efficient: Montbéliarde is the strongest milk producer in the pie rouge mountain breed. [19]
The Villard-de-Lans, or villarde, is a French cattle breed native to the outskirts of the homonymous town in the Vercors mountain pass within the French Prealps.This wheat-colored cow was for many years used for agricultural labor, milking and meat production, before World War II and the industrialization of cattle breeds led to its decline.
This is a list of the cattle breeds considered in France to be wholly or partly of French origin. Some may have complex or obscure histories, so inclusion here does not necessarily imply that a breed is predominantly or exclusively French. The list includes breeds from the overseas territories of France.
The Froment du Léon is an endangered French breed of dairy cattle from the coastal region of northern Brittany, in the north-west of France. [4]: 235 It is named for the historic Viscounty of Léon, in the départements of Côtes-d'Armor and Finistère in the extreme north-west of Brittany. It is valued for the quality of its milk, which is ...
The Maraîchine (French pronunciation:) is a French breed of beef cattle. It originates in, and is named for, the Marais Poitevin, the marshlands on the Atlantic coast of the département of the Vendée in western France. [4]: 267 [5]: 247 [6]: 157 [7] The coat ranges from light to grayish wheat, with black mucosa.
The Blonde d'Aquitaine is a modern French breed of large domestic beef cattle. It was created in 1962 by merging three blonde draught breeds of south-western France, the Blonde des Pyrénées, the Blonde de Quercy and the Garonnaise. [3] [4]: 129 Since about 1970, it has been selectively bred specifically for beef production.
The Normande is a breed of dairy cattle from the Normandy region of north-west France. It is raised principally for its milk, which is high in fat and suitable for making butter and cheese, but also for its meat, which is marbled and good-flavoured. It is a world breed: it has been exported to many countries and is present on all continents.
In the years after the Second World War, the mechanisation of agriculture and more extensive cultivation of cereal crops in the region both contributed to a rapid decline in numbers. By 1970 only 700 cows remained, and efforts to recover and conserve the breed began. In 2013 there were about 3400 cows, in more than 140 farms. [4]: 124