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 an excellent browser, able to clear a brush lot with speed and
efficiency.
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 end 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 graded 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.
Today's cattle market is demanding. 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.
Highlands are the breed to help you do this.
Whether your interest is in pure breds or cross breeding, we are confident
that the Highland will improve your bottom line.
