The Aubrac cattle is a French breed of domestic beef cattle, which originates on the Aubrac region. It has a wheat-coloured coat, and dark muzzle and eyes.
This hardy breed is perfectly adapted to the mountain climate and the harsh weather conditions of the Aubrac region: wind, cold, sudden temperature changes… In May, you can see the transhumance, which is a real celebration. From May to October, in the mountain pasture, the animals graze freely day and night and feed on a very rich and varied vegetation, which guarantees a meat of unbeatable quality.
Formerly, the Aubrac cattle was kept by the “buronniers” (the men who lived during the summer in the “burons” – little houses in the mountain pasture where they made cheese): the animals were milked to make laguiole and tomme, two emblematic cheeses of the area. However, today the almost all the animals are raised for meat.
The cow delivers a calf once a year, most of the time without help. The calf is strong from birth and spends the first months of its life in the Aubrac meadows with its mother.
During the transhumance, cows are adorned with flowers.
(Transhumance photo credit: Patrick de Boissieu)