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The Highland breed has lived for centuries in the rugged
remote Scottish Highlands. The extremely harsh conditions created a
process of natural selection, where only the fittest and most adaptable
animals survived to carry on the breed. Originally there were two
distinct classes: the slightly smaller and usually black Kyloe, whose
primary domain was the islands off the west coast of northern Scotland;
the other, a larger animal generally reddish in color, whose territory was
the remote Highlands of Scotland. Today both of these strains are
regarded as one breed - the Highland. In addition to the red and black
of the original strains, yellow, dun and silver-white are also considered
traditional colors.
The Highland is the oldest registered breed of cattle,
with the first herd book being established in 1884. Around that
time, American cattlemen from the western U.S. recognized the natural
qualities of the Highland animal and imported them to improve the blood
lines of their herds. As a result, the Highland contributed in a
great way to the success of the American cattle industry. Today
Highlands are found throughout North America, as well as in Europe,
Australia, and South America.
Highlands require little in the way of shelter, feed
supplements, or expensive grains to achieve and maintain good condition
and fitness. In fact, Highland cattle seem to enjoy conditions in which
many other breeds would perish. Cold weather and snow have little
effect on them. They have been raised as far north as Alaska and the
Scandinavian countries. They also adapt well to the more southerly climates
with successful herds as far south as Texas and Georgia. Less
than ideal pasture or range land is another reason to consider the
Highland breed. It has been said that the Highland will eat what
other cattle pass by . . . and get fat on it! The Highland is also
excellent browser, able to clear a brush lot with speed and efficiency.
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The Highland is a disease resistant
breed. Long lashes and forelocks shield their eyes from flying
insects, and as a result, pinkeye and cancer eye are uncommon.
Highlands do not stress easily, so stress-related diseases occur with less
frequency. And other bovine diseases affect the Highland less, due
to the genetic advantages they have achieved.
Despite long horns and unusual appearance, the Highland is considered
an even-tempered animal - bulls as well as cows. They can also be
halter trained as easily as any other breed, even more so because of
the Highland's superior intelligence.
The Business of any beef animal is the amount and quality of the beef
it produces. Today's market is demanding premium meat, yet leaner
and lower in cholesterol. The Highland carcass is ideally suited to
meet this challenge. Highland beef is meat that is lean, well
marbled and flavorful, with little outside waste fat (the Highland is
insulated by long hair rather than a thick layer of fat). For over
20 years, the Highland and Highland crosses have grades in the top of
their respective classes at the prestigious National Western Stock Show in
Denver, Colorado. In the British Isles, Highland beef is recognized
as the finest available and fetches premium prices. The British
Royal family keeps a large herd of Highlands at Balmoral Castle, near
Braemar, Scotland , and considers them their beef animal of choice.
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