Our cutie pie - Bessie

Scottish Highland Cattle draw a crowd wherever they are found. Highlands are an old breed whose time has come. With the ability to thrive in less than ideal circumstances, outstanding mothering instincts, longevity, and very low calf mortality, they are the type of beef animal that is in demand for today’s market.

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 original strains, yellow, dun, white, brindle and silver are also considered traditional colors.

The first Highland herd book was established here in 1884, when American cattlemen from the western U.S. 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 grain to achieve and maintain good condition. Cold weather and snow have little effect on them. They are raised as far north as Alaska and the Scandinavian countries. They also adapt well to 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. These cattle are excellent browsers, able to clear a brush lot with speed and efficiency. Despite long horns and an unusual appearance, Highlands are even-tempered, bulls as well as cows. They can be halter trained easily.

The business end of any beef animal is the amount and quality of the beef it produces. Today’s market demands lean, premium meat. 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 (they are insulated by long hair rather than a thick layer of fat).

The Highland is a unique and beautiful animal … truly "the breed apart."

- From the American Highland Cattle Association

  Scary Mary!

 The whole Gang - Molly (black), Gus (white), Mary (red), Heather (red calf), Bessie (lt red calf)