The Bazadaise breed originates from Gironde, SW France and was dispersed across the region from the Landes to the Pyreness. It takes its name from the town of Bazas in Gironde, where an annual fete, la Fête des Boeufs, celebrates the breed.
Post WWII changes to farming practices in the region saw the number of Bazadaise cattle plummet from about 60 000 to just several hundred. Now, thanks to conservation efforts, numbers are rising again.
Today, Bazadaises are found throughout France and beyond. Formerly a work horse, Bazadaises are now raised for beef. They are a cost-effective breed producing superior yielding carcasses.
Bazadaise cows at a glance:
- a natural suckler cow
- high-quality genetics equals performance.
- ease of calving
- good feed conversion
Ideal for growers and finishers
The Bazadaise calves are small and fine-boned with superior carcasse traits. They’re ideal for growers and finishers.
They’re an easy-fleshing animal with length and depth. They have high muscle to low, fine-bone ratio, with muscle depth enhancing yields.
Bazadaise cows have excellent beef feed efficiency: these are animals that eat less but grow at the same rate. They’re a double muscled breed of cattle. This refers to a genetic mutuation that causes increased muscle fibre, leading to an increase of prime and overall yield of 19% and 8% repectively.
Their excellent conformation yields a higher carcasse renderment.
The Bazadaise is a hardy and adaptable breed. Its marbled beef is low-fat and very flavoursome.