Highland cattle are the oldest registered breed of cattle and have a lot of wonderful attributes making them suitable for many people to raise.
Hardiness and vigor: Highland cattle are noted for their hardiness and vigor. Natural selection over the centuries in the harsh climate of Scotland ensured that only the most efficient animals would survive to breed. The gene pool today remains largely intact allowing them to thrive where other breeds struggle.
Hair Coat: The double coat of hair (long, coarse, outer layer and soft wooly inner layer) is one of the most notable differences between Highlands and all other breeds. The coat reduces the need for expensive barns and shelters. It is not unusual to see Highlands grazing a day or two after a winter storm with snow still melting off their backs as they are that well insulated. The long hair over the eyes (dossan) helps reduce the incidence of pinkeye and other fly borne problems.
According to one breeder, Highlands feed intake does not increase until -18 degrees F compared to 32 degrees F in many other breeds. In addition, the long hair means that the animal does not have to produce a layer of fat to stay warm. This allows the animal to marble naturally on low input forage while producing lean, low fat, high quality cuts of beef. Highlands shed out earlier in the spring and produce less hair in warm climates making them suitable throughout the U.S.
Easy Handling: Highlands have a long, close history of living with humans. Early Scots would keep the cows downstairs to provide warmth for the family on the second story and to make sure the neighbors didn't help themselves to the family's wealth. Highlands tend to be docile and calm, do not stress easily, and are easy to work with despite their long horns. The horns are used primarily for knocking down brush to graze on, predator control and scratching. Horns on females are generally upswept and finer textured than are the males. Male horns are more forward pointing and massive.
Exceptional Mothering-Calving Ease: Highland cows are noted for being highly devoted and protective mothers. They produce a rich milk allowing for steady weight gain in the calf. Highlands are noted for calving ease. Calves are small, 40-60 pounds and birthing assists are rare. Cows may produce into their late teens reducing the need for frequent herd replacements.
As cute as they look, that is as good as they taste: Scottish Highland cattle have a modern beef carcass with lean, well-marbled flesh that ensures tenderness and succulence with a very distinctive flavor. They produce high quality beef that isn’t forced, but comes from grass-fed native animals that are supporting conservation and biodiversity. Highland beef is slow maturing, healthy, and nutritious. It has lower levels of fat and cholesterol and a higher protein and iron content than other beef. Highland cattle are good for grass fed and grass finishing beef. They are the perfect choice for people who wish to produce top quality meat with natural inputs.
Their non-selective grazing and foraging habits are widely recognized as enhancing the flavor of the beef. Highland cattle roam freely enjoying a varied natural diet of grass and fodder which improves digestion and therefore the flavor and fat characteristics of the beef, both of which have a big effect on eating quality. So this diet of natural goodness helps produce the wonderful taste of Highland beef.
A heavy coat and thick hide helps Highland Cattle to acclimate to any climate but also reduces the need to develop excess back fat to stay warm. They have an outer hair coat which sheds rain and snow and a soft undercoat to keep them warm in winter. Since they retain their body heat by having a thick coat and a thick hide and not by storing excess fat, their meat is quite lean.
Highland beef is recognized as the finest available beef in the British Isles and fetches a premium price. The British Royal family keeps a large fold of Highlands at Balmoral Castle, near Braemar, Scotland, and considers them their beef animal of choice.
Studies show that Highland Beef is better for us than beef from other breeds. It’s beef just as nature intended. It is:
Sources: Information contained above is provided by the Heartland Highland Cattle Association, AHCA, the Scottish Agricultural College, and the Highland Cattle Society.
Cholesterol (mg per 100 mg of meat)
Highland Beef: 23.4
Alaskan Crab: 45.0
Belgian Blue Beef: 51.5
Tuna Water Pack: 55.0
Turkey: 58.0
Salmon: 74.0
Pork: 79.0
Shrimp: 168.0
Fat (grams)
Pure Highland Rump: 4.2
Pure Highland All Cuts: 4.5
Commercial Beef Rump: 13.5
Commercial All Cuts: 15.6
Chicken (avg. with skin): 9.0
Pork Loin: 9.0
Halibut (with skin): 11.0
Snapper (with skin): 7.0
Protein(g per 3 oz/ of meat)
Highland: 20.7
Belgian Blue Beef: 14.0
Other Beef: 15.4
Chicken Breast: 17.9
*Information compiled from Blue OX Farms, M.A.F.F. and the Scottish Agricultural College