British Limousin Cattle Society

The Mackley Family is a shining example of the progress that can be achieved through sheer dedication and hard work. They credit the Limousinwith...

A family with connections to a livestock auctioneering business has chosen the Limousin as the main breed for its suckler herd and finished cattle...

Northern Ireland Team Wins Anglo-irish Stockjudging Kim Steele-Nicholson wins Individual Title During Beef Expo Ireland, held on Sunday 10th October 2010 within Kilkenny Mart in the...

Millstone Uppity Tops Newark Limousin Trade At 5,000gns Bulls reach 3,600gns for Roseycombe Ewan Embryos to 650gns Wilodge Vantastic semen makes 420gns Females were the pick of the...

SOUTH WEST MULTI BREED SHOW & SALE Thursday 7th October 2010 A catalogue of 516 pedigree cattle were entered for the South West Autumn Multi-Breed Pedigree...

Title: STARS OF THE FUTURE CALF SHOW Location: FORFAR MARKET Description: £5000 PRIZE FUND Supported by: The Aberdeen Angus, British Blue, Charolais, Limousin & Simmental Cattle Societies. 12...

The eating quality and tenderness of British Limousin beef has been highlighted in 2010 with a hat-trick of wins in the three prestigious steak...

CARRICKALDREEN ENRICO WINS MALE TITLE AT ALL-IRELAND BULL & HEIFER DERBY Held at the Cappamore Show, Limerick, Southern Ireland on 18th August 2010, the annual...

Semen from five Limousin bulls in all has been exported to the Czech Republic, with a separate order sent to Italy, following orders generated...

STARS SHINE AT BRECON Brecon County Show was proud to host the first South Wales & Mid West Limousin Cattle Breeders’ Club Stars of the...

Makes:  8 mini kebabs Cooking time:  approximately 6-8 minutes (plus time to marinade)   Ingredients 225g (8oz) lean beef rump steak cut into 1.25cm (½”) cubes   Marinade 3 x 15ml...

Serves 2 Cooking time, approximately 10 minutes.   Ingredients 225g (8oz) lean beef rump steak cut into thin strips 1 x 5ml (1 tsp) oil 150g (5oz) pak choi, sliced 50g...

Glazed Roast Rib of Beef   Serves 4-6 Cooking Time:  See Below Temperature:  gas mark 4-5, 180°C, 350°F   Ingredients 1.25kg ( 2½ lbs) lean boneless forerib joint 6 x 15ml sp...

Matthew Wright wins National Young Limousin Breeders’ Stockjudging Title A good turnout of Young Limousin Breeders competed in the Annual Stockjudging held this year at...

Kenilworth Show Entries are still being invited for the Limousin section which for the first time has its own stand-alone classes. If you would like...

SW Limousin Club Newsletter June 2010 Devon County, Bath & West and Royal Cornwall ShowsThe Limousins did well at the Shows.  Thanks to all those...

Best Stock Bull and Progeny 1          Rhonllwyn Vandal       Messrs ED Griffiths 2          Sarkley Voltigeur         Mr J & Mrs H Phillips 3          Mariscote Arnie          Mr P Dawes   Best...

BEST NEW ENTRANT MYFYRIAN   BEST HOMEBRED BULL 2009 - (JAN - JUNE) 1. ALWEN EDWARD 2. GARNEDD EIFION 3. MYFYRIAN EXIT   BEST HOMEBRED BULL 2009 (JULY  - DEC) 1. DOLCORSLLWYN ELCID 2....

Commercial Herd Competition Results 2010     Best Steer Calf Best Heifer Calf 1st MA Piper & Sons – Mr. Tim Piper 1st John and Mu Lampshire, Castle Farm, Hertfield 2nd John and Mu...

North West Limousin Cattle Breeders Association Open Calf Show Wednesday 2nd June 2010 The NWLCBA held their annual open calf show within Borderway Mart...