Final answer:
Limousin cattle do have predominantly red muscle fibers, which contributes to their suitability for meat production, making the statement true.
Step-by-step explanation:
Limousin cattle do tend to have predominantly red muscle fibers, which are associated with their lean meat and high yields of beef. This is true. Red muscle fibers are slow-twitch muscles that are more efficient at using oxygen to generate more fuel (known as ATP) for continuous, extended muscle contractions over a long time. Therefore, Limousin cattle, being a breed raised primarily for meat production, have been selectively bred to maximize these traits, resulting in a higher proportion of red muscle fibers compared to white, fast-twitch muscle fibers, which are more suited to quick bursts of energy.