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.
Charolais generally have a larger frame size, they are cream or white. However, there are breeders that have developed red and even black Charolais cattle. Bulls have distinct muscling throughout the neck, back and rump areas. They can be either horned or polled. Hair may have a little curl to it, especially in bulls.
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.
The same family that cattle of any other breed belongs to: Bovidae.
Charolais, Chianina, Gelbvieh, Limousin, Maine Anjou, Salers, and Simmental
Hereford cattle are the second or third most popular beef cattle in the United States, next to other more popular breeds like Angus and Charolais.