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Rodrique Limousin has used only top genetics since 2003

Nutritional Info



A 85 gram portion of Limousin lean beef contains an average of 73 mg. of cholesterol. This is comparable to similar portions of chicken (76 mg), pork (77mg), turkey (65 mg) or flounder (52 mg), and considerably less than fried shrimp(168 mg) or one egg (274 mg). Keep in mind when considering cholesterol intake that so-called “good” cholesterol is a natural substance manufactured in the human liver daily, and is the basic component from which our body manufactures hormones, vitamin D and bile salts. Cholesterol should be consumed according to dietary guidelines approximately 300 mg per day, according to the American Heart Association.


Lean beef is a low-sodium, nutrientdense food, containing protein, vitamin B-12 and iron. Research at Texas Tech University indicated that Limousin cattle have considerably less fat (2.43 percent) instead of 6.37 percent) than the average cut of beef. This represents an impressive 61 percent reduction in fat, which lowers the calorie content of a cooked portion from 195 to 162 calories per 85 gram serving.


No one has to give up flavor to get lean beef. Research conducted at Iowa State University compared Limousin beef to other beef in five different taste categories. Limousin ranked above the competition in tenderness, juiciness and was found equal to all others in flavor and overall palatability. This is good news for health-minded consumers who want tender, lean, juicy beef full of flavor. Limousin is a great selection for consumers who want tender,flavorful beef with less fat.


Comparisons of Limousin beef to beef produced by other breeds has consistently proven that Limousin excels in producing genetically lean, healthy meat. Research conducted at Texas Tech, Iowa State and Texas A&M University all documented Limousin’s ability to convert feed into lean red meat instead of fat. The research proved that Limousin beef had an average of 2.5 percent fat (in the ribeye muscle) as compared to an average of 6 percent fat for other beef grading Choice, and 9.5 percent for beef grading Prime.

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My work is dedicated to the Limousin stud. I am also involved at the piggery, agronomy and plantation. I'm proficient in German, English, Afrikaans and Zulu. I was Born on 11 March in 1981. in 1985 we moved to Paulpietersburg in Kwazulu Natal. I graduated from vryheid high school in 1999. In 2002 I graduated from Potchefstroom agricultural college. From where the foundation of Rodrique Limousin took shape in 2003. "I am proud to present exceptional top quality Bulls to the Market"