RARE BREEDS TRUST OF AUSTRALIA
powered by TidyHQCATTLE: Bazadaise
CATTLE: Bazadaise
Country of Origin
Nouvelle-Aquitaine region, France
Australian status
International Status
3,000 - 4,000 in the homelands, in France. Some in Belgium, Spain, Holland, UK, Switzerland, South America.
Uses
Beef
Breed traits
A beef breed. Originally a working draught breed, primarily for forest logging, hence gaining overall strength and muscle.
Hardy and very adaptable - they come from an area that's very cold in winter and arid in summer - about 2,400 metres altitude. Very good natural resistance to tick and flies. Sure footed over a variety of terrain and thrive on rough grazing - good at foraging.
Easy calving, 94% - cows having wide pelvic area and calves being a low birth weight of 35 to 42 kilos; they grow rapidly after birth.. Popular for crossing. High fertility. Fast maturing. Ample milk supply. Great mothers.
Great feed conversion rate off pasture. Usually at 500 kilos by 12 months old. Bulls average 145 centimetres tall and 900 to 1,200 kg, cows 140cm and 750 - 850 kilos.
Long body, well muscled, big hindquarters. Light boned. Short, crescent shaped, strong horns. Very docile and good natured.
Beef is tender and marbled and consistently scores high in carcass competitions. Big hindquarter. Big eye muscle. Good flavour. Small layer of fat - only 5 to 8 mm off pasture. Carcass yields 65% and higher. Gained the coveted "Label Rouge" in France in 1997 for top quality beef - very tender, great flavour. Free range suckling veal is also a good market for the breed.
History
Used once for logging - forestry draught work. Their manure was used for fertilising vineyards. They were also used for draught work in vineyards, their small size allowing them to work between the rows.
Ever since the year 1283, in the town of Bazas there's an annual parade of these iconic cattle, so important to the area. It's the famous “Fête des Bœufs Gras” - a parade of these prized cattle in front of the cathedral - large, high flowered crowns with ribbons are worn on their heads. The parade is judged. Afterwards is a banquet, with Bazadaise beef featuring. Since 2011 one animal is crowned "Beef King" at this parade.
At one stage in the mid twentieth century their numbers had plummeted to around 700. They had survived mainly due to their traditional use in vineyards as a working animals. The breed slowly recovered and beef became the main product.
Mutton and veal brought more money in the area, and was preferred for meat, as cattle were not usually killed until after 8 years old, a working life being considered far more important. Most were killed about 12 years old. The beef was always considered good eating, even at that age, and sometimes called pigeon beef and carnival beef and fat beef. Now in France steers are usually slaughtered at three years old. An expensive time to grow out, but the prices are worth it, it is now a prized product.
In 2008 the original studbook was re configured and had a name change to Excellent Bazadaise, and working in partnership with Breeding Company Midatest, a stringent registration selection prodedure was set in place - the testing is on about 20 weaned male calves from particular female lines. They're selected by their conformation. Two auctions a year are held to sell the best of these animals. Only one or two bulls per year are chosen for A.I. Farmers are helped with advise for the best breeding strategies for their animals. This herd-book also actively participates in beef breed genomics research.
History in Australia
Arrived in Australia in 1991.
Breed Organisation
Australian Bazadaise Cattle Society Inc.
Breed organisation in France started in 1896 (no website found).
Additional notes
Cuisine a la Francoise - wonderful information about the breed, especially the annual parade held from ancient times.
Australian Population
2022 27 bulls; 169 cows
Photo Credit
Cuisine A La Francaise website
