Scottish Highlands Highland Info Herd Sire Cows For Sale

Highland Cattle are an old breed known to have grazed the rugged Scottish landscape since the sixth century. It is still a matter of debate as to whether they were an origin of Scotland or imported from Scandinavia, perhaps with the Vikings when they invaded Great Britain.

It is believed by some that Highland Cattle are the results of the blending of two ancient Asiatic breeds, the "Bos Longifrons" and the "Bos Primigenius".

The Longifrons giving them the long horns and the Primigenius giving them their hairy looks. Both breeds had migrated from the Far East and Mongolia to the region of the Black Sea. The evolving breed migrated slowly west and north to the Baltic shores approximately 6000 years ago. From there emigration to the Highlands and Islands of Scotland was a very small step. It is possible that the Scando - Celt may have released the breed in the Highlands of Scotland in an effort to keep their own herd numbers under control.

The cattle have for generations been a source of meat and milk for the "Crofters", small farmers of the high country who lived principally by fishing and by subsistence agriculture. The hair too was useful in the process of spinning yarn. The calves were bought and sold at the annual trysts or cattle sales.

In the days of the drove roads and the Stirling Trysts most of the Highland Cattle were black. The black highlanders which were found mainly on the Islands were referred to as Kyloes. They tended to be small, very hardy but slow to develop, so it is not surprising that they have been superseded by the larger framed red animals of the mainland. Modern breeding practices have virtually eliminated any genetic variation associated with color.

Highlands are known as a hardy breed due to the rugged nature of their native Scottish Highlands, with high rainfall and strong winds. They both graze and browse and eat plants many other cattle avoid. These extremely harsh conditions allowed only the fittest, most adaptable animals to survive and breed. The meat tends to be leaner than most beef, as highlands get most of their insulation from their thick shaggy hair rather than subcutaneous fat. The coat also makes them a good breed for cold Northern climates. Highland cattle have been successfully established in many temperate countries. Their hair provides protection during the cold winters and their skill in browsing for food enables them to survive in steep mountain areas.

In 1884 when the Scottish Highland Cattle Society was formed most of the animals registered in the early herd books were black. The first herd book contained only bulls (561), the second 866 pedigree cows and 63 bulls and the third a record of awards to Highland Cattle at shows of the Highland and Island Agricultural Society from 1822 - 1884.

Highland and Highland crosses have graded in the top of their respective classes at stock shows around the world.

The flavor of Highland beef is excellent, having a very rich flavor. Many people consider Highland beef to be gourmet. Highland beef is recognized as the finest available and fetches premium prices. Highland cattle are also known for being extremely lean. Their thick coat provides insulation instead of a layer of fat. Scottish Highland beef is enjoyed by the Queen of England, who keeps highland cattle at her castle in Scotland.

Highlands require little, if any shelter, and thrive on basic pasture. They require no grain or feed supplements, making them ideal for less than ideal pasture.

Despite the hair and horns, they are very easy to handle. Cows and bulls are easily trained and in general very friendly to be around. They love to have their hair brushed and will stand for hours for someone to fuss over them. Highlands have outstanding mothering instincts and very low calf mortality. Low calf birth weights making for easy calving.

We choose to raise Scottish Highland cattle because we wanted a quality beef cow that could be profitable on a small scale. We do not wish to have a giant herd. Rather, we would like to produce a few quality animals that will be future breeding stock of and show quality.

Highlands are also excellent milk producers and years ago were considered a dual purpose cow. Although they do not produce like a Jersey or Holstein, they produce more then enough for a small family. We have had success with shared milking, leaving the calf on and only milking out a small amount each day.

When it comes time to butcher, there is very little waste. Quality Highland beef, with its low fat content and rich flavor, fetches an excellent price. Cleaned and tanned hides are extensively sought after for use as rugs and blankets. Even the skull with horns is prized by many.

Our highlands are raised naturally, with no hormones or antibiotics. They are kept on open pasture as much as possible and fed quality grass hay during the winter.