The Highland (Scottish Gaelic: Bò Ghàidhealach; Scots: Hielan coo) is a Scottish breed of rustic cattle. It originated in the Scottish Highlands and the Outer Hebrides islands of Scotland and has long horns and a long shaggy coat. It is a hardy breed, bred to withstand the intemperate conditions in the region. The first herd-book dates from 1885; two types – a smaller island type, usually black, and a larger mainland type, usually dun – were registered as a single breed. It is reared primarily for beef, and has been exported to several other countries.
History
Highland cattle, ca. 1890–1900. Highland cattle descend from the Hamitic Longhorn, which were brought to Britain by Neolithic farmers in the second millennium BC, as the cattle migrated northwards through Africa and Europe. Highland cattle were historically of great importance to the economy, with the cattle being raised for meat primarily and sold in England.
The 1885 herd book describes two distinct types of Highland cattle. One was the West Highland, or Kyloe, originating and living mostly in the Outer Hebrides, which had harsher conditions. These cattle tended to be smaller, to have black coats and, due to their more rugged environment, to have long hair. These cattle were named due to the practice of relocating them. The kyles are narrow straits of water, and the cattle were driven across them to get to market.
The other type was the mainland; these tended to be larger because their pastures provided richer nutrients. They came in a range of colours, most frequently dun or red. These types have now been crossbred so that there is no distinct difference.
Since the early 20th century, breeding stock has been exported to many parts of the world, especially Australia and North America.Headshot of Highland cattle It is estimated that there are now around 15,000 Highland cattle in the United Kingdom.
Scotland
Originally, small farmers kept Highlands as house cows to produce milk and for meat. The Highland cattle registry (“herd book”) was established in 1885. Although a group of cattle is generally called a herd, a group of Highland cattle is known as a “fold”. This is because in winter, the cattle were kept in open shelters made of stone called folds to protect them from the weather at night. In 1954, Queen Elizabeth ordered Highland cattle to be kept at Balmoral Castle where they are still kept today.
More: Where to find Highland cows in Scotland
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Source: https://www.thecattlesite.com/breeds/beef/40/highland/
Characteristics
The Highland has the grandest head with a long fringe (that appears to cover the eyes) and the horns that are long and darken towards the tip, it is these features that make them most memorable.
Highlands have a double coat of hair – a downy undercoat and a long outercoat which may reach 13 inches, and which is well-oiled to shed rain and snow. With the double coat of hair and thick hide, the Highland has been adapted by nature to withstand great exposure. It is not uncommon for Highlands to shed this heavy hair coat when exposed to a hot dry climate and then grow a new one as the damp cold weather returns.
The hair colour can be black, brindled, red, yellow, and dun – there is considerable difference of opinion among breeders as to which is preferable.
The breed is exceptionally hardy with a natural and unique ability to convert poor grazing efficiently. They are remarkable for their longevity, many Highland cows continue to breed to ages in excess of eighteen years having borne fifteen calves. The mothering instinct is highly developed in the Highland cow. Abandoned calves, for even first-calf heifers, are rare. This strong protective inclination of the cow minimizes predator losses that can even extend to sheep that are pastured in the same field. The Highland calf is exceptionally hardy and grows rapidly up to weaning.
Mature bulls can weigh around 1,800 pounds (800 kilograms) in breeding condition and cows 1,100 pounds (500 kilograms)
The Highland has a modern beef carcass with lean, well-marbled, flesh that ensures tenderness and succulence with a very distinctive flavour. Highland beef is healthy and nutritious with lower levels of fat and cholesterol and a higher protein and iron content than other beef.
The unique attributes of the pure Highland cow make her the first choice for the production of commercial hill cows. These can be sired by many different breeds of bull; a commonly used sire being a Beef Shorthorn bull, but recently excellent results have been obtained using continental sires.
The cross Highland cow the inherent hardiness of the pure Highlander, plus that vital ingredient “hybrid vigour”. The cross Highlander has the milk to rear the continental calf with the high beefing potential demanded by today’s market Both the pure Highlander and the first cross Highlander retain the prime ability to convert poor hill grazings into quality beef carcasses.
Statistics
Highlands are able to thrive the rigours of extreme climatic conditions Highland cattle will prosper and perform well on grazing where less hardy breeds will fail. The Highland’s proven ability to produce top quality meat without the addition of expensive high quality feeds makes this breed the perfect choice for those people who wish to produce beef with natural inputs.
Their horn’s provide predator protection. Their long bangs (dossan) protect the eyes and face, shorter legs mean fewer foot and leg problems. The natural free-ranging ability of Highlanders coupled with unassisted calvings in all conditions as well as a rich milk high in butter fat make the Highland cow an ideal mother. Highland cattle are truly easy unassisted calvers, birth weights average 50-75 pounds. The calves moderate bone structure and slim conformation along with the cow’s wide pelvic reduce calving problems such as caesarean and prolapse.
The Highland cow has a long productive life and many herds average 12 calves from each cow. This greatly reduces their replacement cost, a most important factor these days. Cow’s display high fertility and regularity of calving. Highland bull’s are aggressive as herd sires.
Highland milk is high in butterfat, producing vigorous calves with acceptable natural weight gains. Cow’s have superior udder quality an small teats. Highland beef is slow-maturing making it a premium beef which is lean, well marbled with low fat and cholesterol levels whilst remaining rich in protein and flavour, criteria increasingly demanded by today’s market. Highland beef is able to command a premium over other breeds due to its all-round healthy eating appeal.
As the majority of the above traits are hereditory, Highland cattle are an ideal choice for inclusion in any cross breeding programme.
Comparative
Meat
A heavy coat insulates against a harsh climate and reduces the need to develop excess back fat. Recent studies in both North America and the UK have shown that Highland Beef is consistently much lower in fat content and cholesterol than other breeds. It is so lean that it compares with chicken and fish fat content.
The marbling of the beef gives the same tenderness and tastiness as the other larger breeds. Studies in the US have verified that Highland Beef is 38% lower in fat content and 4% lower in cholesterol than steaks from local supermarkets.
Studies in the UK list the quantities of fat per 100 grams as:
FAT CONTENT
Highland Beef Overall 4.5 g/ 100g
Other Breeds Beef Overall 15.6 g/ 100g
CHOLESTEROL CONTENT
Highland Beef Overall 40.9 mg/100g
Other Breeds Beef Overall 64.3 mg/100g
PROTEIN
Highland Beef Overall 20.7 g/100g
Other Breeds Beef Overall 18.6 g/100g
IRON
Highland Beef Overall 2.1 mg/100g
Other Breeds Beef Overall 2.0 mg/100g
Source: Scottish Agricultural College, Dept. of Food Science and Technology published by McCance & Widdowson, Ministry of Agriculture, Fisheries and Food.
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“You often ask me about the prices of animals and about the profitability of breeding. Especially beginners look for information on this topic here. So in my opinion, such breeding is profitable, because it does not entail high costs. It takes very little time to run it, and a herd of up to 100 animals is serviced by one person, who usually only looks after the herd, feeds it in winter, controls fences and pierces the calves.
Assuming we already have land, the main expenditure will be to buy the initial herd, prepare the pastures, and build a fence. Later, our costs come down to providing the animals with hay for the winter. As long as there are subsidies for cattle, this money is enough to buy it. Payments for animals: https: //www.arimr.gov.pl/pomoc-unijna …
Our herd maintains the pastures in good agricultural condition, thanks to which we also receive direct payments to agricultural land. There are subsidies today, but it is not known how long they will be, so we should focus on profit from the breeding itself, and this one appears only after a few years, i.e. when we start selling the first individuals, i.e. those that were already born in our herd . The prices that can be seen in olx range from PLN 2,000 for young animals to”You often ask me about the prices of animals and about the profitability of breeding. Especially beginners look for information on this topic here. So in my opinion, such breeding is profitable, because it does not entail high costs. It takes very little time to run it, and a herd of up to 100 animals is serviced by one person, who usually only looks after the herd, feeds it in winter, controls fences and pierces the calves. Assuming we already have land, the main expenditure will be to buy the initial herd, prepare the pastures, and build a fence. Later, our costs come down to providing the animals with hay for the winter. As long as there are subsidies for cattle, this money is enough to buy it. Payments for animals: https: //www.arimr.gov.pl/pomoc-unijna …
Our herd maintains the pastures in good agricultural condition, thanks to which we also receive direct payments to agricultural land. There are subsidies today, but it is not known how long they will be, so we should focus on profit from the breeding itself, and this one appears only after a few years, i.e. when we start selling the first individuals, i.e. those that were already born in our herd . The prices that can be seen in olx range from 2,000 for young animals to PLN 6-7,000 for an adult stud. Highland beef is also valued due to its high culinary qualities.”
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