This is a Limousin, a French breed which has become very popular. My last bull before selling my suckler herd was a Limousin. Features of this breed are easy calving (main reason I kept them), rapid growth, and a tendency to put on meat rather than fat. Downside of the breed is that they are a bit 'frisky'. Always best to give bulls a wide berth, and the females can completely lose it, running through fences and jumping over high walls. I think the Limousin is a beautiful animal.
This is the bull of my childhood. Forty years ago and before, the Hereford dominated. The first 10 bulls I remember serving our herd of sucklers were Herefords. And then they became very unfashionable. Poor growth rates, and meat not in the right places. But the Hereford is making a comeback - especially on small farms and speciality meat suppliers. The meat of a Hereford is often described as 'marbled' whatever that means. Its a lovely quiet breed, and for all those Euro sceptics, its British.
And finally there's the Charolais. I remember when I bought my first Charolais bull. He was huge, and nasty, and French and frightening. A veritable Sebastian Chabal. Had to get rid of him. His replacement was not much better. But over the years, they've been bred to be a bit calmer. But everyone should be wary of any breed of bull. They can pick up the scent of a female 'in season' from a big distance away if downwind, and when aroused are always dangerous. Hope that's been an introduction to those of you who know nothing about our bovine friends.