Maine-Anjou

The Maine-Anjou is a very large French beef breed, one of the biggest of the French cattle breeds, built from a 19th century cross of the local Mancelle with imported English Durham (Shorthorn) stock in the river country of northwestern France. Its classic look is a deep, dark cherry-red coat broken by bold white markings, a heavy, deep-muscled frame, and, in its French home, horns on both cows and bulls. It began as a dual-purpose animal kept for both milk and beef and is now bred mainly for meat. In North America you will meet two versions of the same breed: the traditional red-and-white French type, and a large population of black, often polled Maine-Anjou and Maine-influenced cattle shaped by decades of crossing with Angus. This page covers where the breed comes from, what it looks like, how big it gets, how the American and French herds differ, what it costs, and what to check before you buy one.

What is a Maine-Anjou?

The Maine-Anjou is a large beef breed from the northwestern corner of France, an area of good grassland and tillable ground that Oklahoma State University’s breed database describes as excellent for beef production. The breed takes its name from two historic regions, Maine and Anjou, in the river country of that part of France. Since 2003 the breed’s official name inside France has been Rouge des Pres, which translates roughly to “red of the meadows,” but the older name Maine-Anjou is still used internationally and is the name almost every English-speaking breeder knows it by.

It started life as a genuine dual-purpose animal, valued for both milk and meat, and today it is raised principally for beef. If you are weighing it against other cattle, the broader Creatures cattle species page is a good place to compare Maine-Anjou against other beef and dual-purpose breeds.

Two things make this breed distinctive. First, it is big. Maine-Anjou is one of the largest of the French cattle breeds, and mature bulls can run well over a metric tonne. Second, the breed has taken two visibly different paths on either side of the Atlantic. The French herd holds to the traditional dark red and white, horned, dual-purpose-origin animal, while the American herd has been heavily shaped by crossing with Angus and now contains a great many black, polled cattle used above all in the show ring and as a crossing breed. Both are Maine-Anjou. We keep the two straight throughout this page.

Origin and history

At the start of the 19th century the cattle of northwestern France were large, well-muscled animals with light red coats spotted with white, known as the Mancelle. In 1839 a local landowner, the Count de Falloux, imported Durham cattle from England and crossed them with the Mancelle, according to Oklahoma State University’s account of the breed. The Durham would go on to become the Shorthorn, so in modern terms the Maine-Anjou is a Mancelle and Shorthorn cross.

The cross worked. By 1850 Durham-Mancelle animals were winning championships at French agricultural fairs. A herd book was started in 1908, and at that point the breed took the name Maine-Anjou. For its first decades it was a true dual-purpose breed, milked as well as raised for beef, but selection steadily shifted toward meat, and from around 1970 the breed has been bred predominantly for beef.

In France the breed’s modern identity is tightly tied to its home region. In 2004 the French breed name was changed to Rouge des Pres, and in the same period the beef itself earned a protected origin label, the Appellation d’Origine Protegee, administered by France’s INAO. That protected status ties genuine Maine-Anjou beef to a defined zone of communes across departments in northwestern France, including Maine-et-Loire, Mayenne, Sarthe, Ille-et-Vilaine, and Loire-Atlantique. It is a reminder that in its homeland this is a regional, terroir-linked beef breed, not just a generic type.

The breed reached North America relatively recently. The first Maine-Anjou came to Canada in 1969 and entered the United States largely through artificial insemination, according to the American Maine-Anjou Association. The association itself was first incorporated in Nebraska in 1969, became the International Maine-Anjou Association in 1971, and took its present name, the American Maine-Anjou Association, in 1976. It is headquartered in Missouri and remains the breed’s registry in the United States.

What a Maine-Anjou looks like

The traditional Maine-Anjou is a tall, deep, heavily muscled animal that is hard to mistake for a small breed.

• Deep dark red with white markings. The classic coat is a rich, dark cherry-red broken by white, usually on the underline, the lower legs, the tail switch, and often the head and belly. This red pied pattern is the breed’s heritage look and is still the norm in France.
• Large, powerful frame. Maine-Anjou is one of the biggest French breeds, with a long, deep body, a broad back, and strong hindquarters that reflect its beef purpose.
• Horned in France, often polled in the United States. In its French home the breed is horned in both cows and bulls. In the United States, where the breed has been crossed heavily with naturally hornless Angus, a large share of registered animals are polled.
• Black is common in American herds. Through decades of Angus crossing, a great many US Maine-Anjou and Maine-influenced cattle are solid black rather than red and white. If you see a black “Maine” animal in an American show barn, that is the Angus influence, not a separate breed.

Published weights vary by source and by country, which is normal for a breed this large. Published figures put mature bulls at roughly 1,000 to 1,500 kg (about 2,200 to 3,300 lb) and cows at roughly 850 to 1,000 kg (about 1,900 to 2,200 lb), while breed-association and cattle references commonly cite bulls around 1,000 to 1,400 kg and cows around 700 to 875 kg (about 1,500 to 1,900 lb). Either way, the honest summary is the same: this is a very large beef breed, near the top of the range for size among the French breeds. Treat any single headline weight as a rough guide rather than a promise for an individual animal.

The red French type and the black American type

Because the American and French herds look so different, it is worth being explicit about what is going on.

In France, the Rouge des Pres is kept close to its traditional form: dark red and white, horned, and selected within a protected regional beef system. In the United States, breeders adopted a deliberate strategy of breeding Angus into the Maine-Anjou, which is why so many American animals today are black and polled. The American Maine-Anjou Association even runs a Maine-Angus program that showcases the cross, pairing Angus carcass quality and marbling with the added muscling and growth of the Maine-Anjou. Neither version is more “real” than the other; they are the same breed selected for different markets. Just know which one you are looking at, especially when color or horns matter to your plans.

The registry and the percentage system

One practical thing that trips up new buyers is that “Maine-Anjou” in the United States is a spectrum, not a single blood level, because the registry recognizes percentage cattle. According to the American Maine-Anjou Association, the lowest percentage the association will register is 25 percent Maine-Anjou. Cattle from 25 percent up to 62.5 percent are recorded as MaineTainers on green registration papers, while higher-percentage animals, from 75 percent up to fullblood, carry brown papers. The association also requires that the sire and dam be registered or hold a commercial number for offspring to be registered, a rule tightened in 2014.

What this means in plain terms: a black, polled animal on green MaineTainer papers is a legitimate registered Maine-influenced animal, but it is genetically part Angus (or other breeds), not a purebred French Maine-Anjou. If your goal is fullblood red-and-white French genetics, ask specifically about the percentage and paper color, do not assume. Recording pedigree and percentage carefully matters for this breed, and keeping a clear animal profile with its registration and lineage on Creatures makes that history easy to carry forward when you sell or breed.

Uses, production, and carcass

Today the Maine-Anjou earns its keep as a beef breed, and in North America especially as a crossing and show breed.

Beef and carcass. The breed is valued for growth, size, and a high-yielding carcass with good muscling. Breed sources describe well-marbled, high-cutability beef and note the breed’s feed efficiency and docile disposition, traits that make the cattle straightforward to manage in the paddock and the feedlot. Easy calving is another point breeders commonly cite. These are breeder and association descriptions of type and purpose rather than independent trial data, so treat them as the breed’s stated strengths.

Crossing and club calves. In the United States the Maine-Anjou is heavily used as a terminal cross and as a club calf sire, producing the stylish, heavy-muscled cattle prized in youth and show programs. This show-ring and crossing role, more than a purebred commercial cow-calf niche, is much of why the breed is well known among American cattle families.

Milk, past and present. Do not be misled by the modern beef focus into thinking the breed never milked. In its dual-purpose era the Maine-Anjou was genuinely milked and gave substantial yields on grass, which is part of why French cows still tend to be good, milky mothers that raise a heavy calf. Since roughly 1970, though, selection has favored beef, so treat dairy production as heritage and maternal ability rather than a reason to buy the breed as a milk cow today.

Temperament

Maine-Anjou cattle are widely described by breeders and associations as docile and easy to handle, and that calm disposition is often listed as one of the breed’s selling points for both feedlot management and youth show projects. It is fair to treat this as a genuine and consistent breeder observation rather than a formally measured trait. As always, temperament varies with the individual, with handling, and with how much quiet human contact an animal gets, and an intact bull of this size is a serious animal that demands sound facilities and respect regardless of breed reputation.

Husbandry and care

A large-framed beef breed is a substantial animal to feed and house well, and the Maine-Anjou is no exception. The notes below cover the shape of good management; defer specific health and medical decisions to a veterinarian who can see your animals and knows your region.

Housing and handling

Give a breed this size room, sound dry footing, and handling facilities built for large cattle. Big-framed animals are hard on flimsy fences, gates, and chutes, and a bull weighing well over a tonne needs equipment rated for the job. Shade, shelter from the worst weather, and clean, dry ground for the feet all matter.

Feeding

Growth and mature size are two of the breed’s headline advantages, and both are driven by feed. A Maine-Anjou will not reach its potential on sparse pasture alone, especially growing cattle and cows in late pregnancy or raising a big calf. Match energy and protein to the animal’s stage, provide constant clean water and appropriate minerals, and keep body condition in mind through the year. Underfeeding a large-framed breed is a common and expensive mistake.

Breeding and records

Easy calving is a commonly cited strength, but calving ease always depends on the actual mating, the cow’s condition, and the calf’s size, so manage bull selection and body condition deliberately rather than assuming. Because the American breed spans a wide percentage range, keep precise records of each animal’s Maine-Anjou percentage, registration paper color, and pedigree, and record calving history, weights, and health events so culling and mating decisions rest on evidence. A simple way to do that is to keep health and breeding records on Creatures and set reminders for upcoming care so vaccinations, pregnancy checks, and treatments do not slip.

Health

Routine beef-cattle health management applies: a parasite and vaccination plan suited to your area, hoof care, clean calving, and biosecurity for incoming animals. There is no notable breed-specific disease that sets the Maine-Anjou apart, and the FAO listed the breed’s conservation status as no concern in its 2007 assessment, so it is neither rare nor at risk globally. As with any breed, work with a local veterinarian on the specifics.

Size, weight, and lifespan

Adult Maine-Anjou are large. Depending on the source, mature bulls are cited in the range of roughly 1,000 to 1,500 kg (about 2,200 to 3,300 lb) and cows from roughly 700 to 1,000 kg (about 1,500 to 2,200 lb), with French references also giving withers heights near 170 cm for bulls and 140 cm for cows. Like most cattle, a well-managed cow can remain productive for many years, but there is no reliable breed-specific lifespan figure, and productive life depends far more on feet, udder, fertility, and management than on breed. Treat general cattle longevity as the expectation rather than a breed guarantee.

Cost and availability

Maine-Anjou cattle are not rare. With around 60,000 head worldwide, roughly two thirds in France and about a third in the United States, the breed is well established, and in North America you can find registered stock through the American Maine-Anjou Association’s members and sales.

Price depends far more on what you are buying than on the breed name. Commercial or percentage feeder and club calves sit at one end; registered fullblood or high-percentage breeding animals, proven show winners, and elite genetics sit far higher. Show and club calf cattle in particular can command strong prices in the youth-show market. Because the spread is so wide and prices move with the market and the individual animal, we will not quote a single figure here; check current listings and recent sale results for a realistic read, and judge each animal on its records rather than its color.

A few cost-shaping realities are worth naming. Fullblood red-and-white French genetics tend to be scarcer and pricier in North America than black, Angus-influenced Maine cattle, simply because so much of the US herd went black. Semen from proven AI sires is often the most accessible way into the breed’s top genetics, which fits the breed’s history of entering the United States through artificial insemination in the first place. You can browse current Maine-Anjou cattle on the Creatures marketplace and look for breeders and farms in the Creatures directory.

Buying considerations

Because the American breed spans everything from quarter-blood black club calves to fullblood red-and-white French cattle, buy on specifics, not on the label alone.

• Confirm what “Maine-Anjou” means for this animal. Ask the exact Maine-Anjou percentage and the registration paper color (green MaineTainer versus brown higher-percentage). A black polled animal may be a legitimate registered Maine-influenced animal and still be part Angus.
• Match color and horns to your goal. If you specifically want the traditional red-and-white, horned French type, say so and verify it, since much of the US pool is black and polled.
• Ask for records. Birth and weaning weights, calving history and ease, and health treatments tell you more than a pretty picture, especially for a growth breed.
• Judge structure in person. In a very large animal, sound feet and legs and, in cows, a well-attached udder directly affect working life. Confirm the frame can carry the size.
• Verify papers and provenance. For any animal presented as fullblood, purebred, or a proven show or AI sire, confirm the registration and pedigree rather than taking it on trust.

If you are comparing hardy pasture options, it is worth reading about other cattle too. The rugged Highland and the increasingly popular Highland cross sit at the opposite end of the spectrum from the big French beef breeds and make an instructive contrast. Breeders working across species can also compare how registry and percentage systems play out in other livestock, for example the Hereford hog among pigs.

Frequently asked questions

What is a Maine-Anjou cow?
It is a very large French beef breed developed in the 19th century by crossing the local Mancelle with English Durham (Shorthorn) cattle. It began as a dual-purpose milk and beef animal and is now raised mainly for beef. In France it has been officially called Rouge des Pres since 2004.

What color are Maine-Anjou cattle?
The classic French coat is dark red with white markings (red pied). In the United States, decades of crossing with Angus mean a large share of Maine-Anjou and Maine-influenced cattle are now solid black.

Are Maine-Anjou cattle horned or polled?
In France they are horned in both sexes. In the United States, because of heavy Angus crossing, many registered animals are polled.

How big do Maine-Anjou cattle get?
They are one of the largest French breeds. Mature bulls are commonly cited from roughly 1,000 to 1,500 kg (about 2,200 to 3,300 lb) and cows from roughly 700 to 1,000 kg (about 1,500 to 2,200 lb), depending on the source.

What is a MaineTainer?
It is the American Maine-Anjou Association’s designation for percentage cattle from 25 percent up to 62.5 percent Maine-Anjou, recorded on green registration papers. Higher-percentage animals, up to fullblood, carry brown papers.

What are Maine-Anjou cattle used for?
Today mainly beef. In North America they are especially popular as a terminal cross and club calf breed for the show ring, valued for growth, muscling, carcass quality, easy calving, and a docile disposition.

Do this next on Creatures

Whether you are researching the breed, hunting for genuine red-and-white or registered percentage stock, or already running Maine-Anjou cattle, Creatures is the records, marketplace, and directory layer to do it in one place.

If you keep other cattle too, compare the big French beef type against hardier pasture breeds on the Creatures cattle species page.