![]() ![]() One unique aspect of Highland cattle is their thick, heavy coats. If you have never tried Highland beef before, you are not alone. Highland Cattle Beef Is One of a Kindīesides their gorgeous, orange colored hair, Highland cattle also produce one of a kind beef. ![]() The cattle moseyed right behind her and found the perfect view from the top of their farm. As she says, it’s like being in charge of a first-grade class following the teacher. It was quite the sight to see Janet moving the cattle from one field to the next. First, I met the most important people on the farm: the herd. The beauty of the Highland cattle complimented the fall colors perfectly. I arrived in Plainfield, Vermont on a crisp, autumn morning. The Beautiful View of Highland Cattle On Top of the Farm What started with five head of cattle has grown into a full herd of 170 head, and preserves the oldest registered Highland cattle genetics. But after over 40 years in Vermont, she easily can call it and her Scottish Highland cattle home. Growing up in New York, she was considered a flatlander. Whether your interest is in pure breds or cross breeding, we are confident that the Highland will improve your bottom line.Janet Seward did not have an average FarmHer journey. Highlands are the breed to help you do this. Regardless of whether you are a small farm with only a few head, or a large ranch with hundreds, your objective should be the same - to produce a fine cut of beef with as little effort and expense as possible. The British Royal family keeps a large herd of Highlands at Balmoral Castle, near Braemar, Scotland, and considers them their beef animal of choice. In the British Isles, Highland beef is recognized as the finest available and fetches premium prices. For over 20 years, the Highland and Highland crosses have graded in the top of their respective classes at the prestigious National Western Stock Show in Denver, Colorado. 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). The Highland carcass is ideally suited to meet this challenge. Today's market is demanding premium meat, yet leaner and lower in cholesterol. The business end of any beef animal is the amount and quality of the beef it produces. They can also be halter trained as easily as any other breed, even more so because of the Highland's superior intelligence. And, other bovine diseases affect the Highland less due to the genetic advantages they have achieved.ĭespite long horns and unusual appearance, the Highland is considered an even-tempered animal - bulls as well as cows. Highlands do not stress easily, so stress-related diseases occur with less frequency. Long lashes and forelocks shield their eyes from flying insects, and as a result, pinkeye and eye cancer are uncommon. The Highland is a disease resistant breed. and get fat on it! The Highland is also an excellent browser, able to clear a brush lot with speed and efficiency. It has been said that the Highland will eat what other cattle pass by. Less than ideal pasture or range land is another reason to consider the Highland breed. They also adapt well to the more southerly climates with successful herds as far south as Texas and Georgia. They have been raised as far north as Alaska and the Scandinavian countries. ![]() Cold weather and snow have little effect on them. In fact, Highland cattle seem to enjoy conditions in which many other breeds would perish. Highlands require little in the way of shelter, feed supplements, or expensive grains to achieve and maintain good condition and fitness. Today, Highlands are found throughout North America, as well as in Europe, Australia, and South America. As a result, the Highland contributed in a great way to the success of the American cattle industry. recognized the natural qualities of the Highland animal and imported them to improve the blood lines of their herds. Around that time, American cattlemen from the western U.S. The Highland is the oldest registered breed of cattle with the first herd book being established in 1884. In addition to the red and black of the original strains, yellow, dun, and silver-white are also considered traditional colors. Today, both of these strains are regarded as one breed: the Highland. 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. The extremely harsh conditions created a process of natural selection, where only the fittest and most adaptable animals survived to carry on the breed. ![]() The Highland breed has lived for centuries in the rugged remote Scottish Highlands. ![]()
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