Charolais originated in Charolles, France.
Charolais, breed of large light-coloured cattle developed in France for draft purposes but now kept for beef production and used for crossbreeding. White cattle had long been characteristic of the Charolais region; recognition of the Charolais breed began about 1775. A typical Charolais is massive and horned and cream-coloured or slightly darker
Since there are around 100 million cattle in the US, and approximately 75% of that population are Angus cattle, then that means that there are around 75 million cattle in the USA that are Angus or Angus-sourced cattle.
Yes, many Charolais are horned. Historically, all Charolais were horned. However, in today's world, there are more Charolais cattle that are polled, which is a term for being hornless.
Charolais
Charolais are of the species Bos primigenius taurus. The related question below will answer the rest for you.
Earle W. Klosterman has written: 'A comparison of the Hereford and Charolais breeds and their crosses under two systems of management' -- subject(s): Hereford cattle, Breeding, Charolais cattle, Cattle
Charolais are pretty popular, though not as popular as Angus cattle are. Relatively speaking, if you see a farm with white and yellow or red-factor cows or cattle, chances are they are Charolais. You can find them all over North America (except the far north), Mexico, Great Britain, France, Australia, etc.
Charolais, Chianina, Gelbvieh, Limousin, Maine Anjou, Salers, and Simmental
The same family that cattle of any other breed belongs to: Bovidae.
Angus cattle are rich in flavor, Hereford/Charolais crosses have a high quality marbling.
Charolais have the same immunity to diseases as many other beef cattle have. It all depends on what their immune systems are exposed to and what they are not.