Evidence points to Charolais having been around as early as 878 AD. Per official recordings, the breed is traced back to the 16th and 17th centuries in which its beef was rated favorably in the markets of France. Charolais have a deep, very broad body with heavily muscled loins and haunches. The cattle are relatively easy calvers and cows boast fine maternal instincts. They possess superior growth ability & have economically gratifying terminal weights.