History
Scotch Highland cattle are one of the oldest breeds of cattle in the world. They were imported from Scotland to the United States in the late 1800's. Originally there were two groups or lines of Highlands with one being larger than the other but today they are one. They became popular quite quickly due to their hardiness and vigor and remain so today as many herds have incorporated them into their herds throughout the United States.
Breed Characteristics
Scotch Highland cattle come in a variety of registrable colors; white, silver, dun, blonde/yellow, red, brindle, and black. They have a double hair coat which distinguishes them from other breeds as it can get quite long giving them a wooly look. Both males and females are horned. The male horns generally point out and downward while the females point out and up. Due to their thick coats they are able to withstand extreme temperatures and need less housing than other breeds. In the summer most Highlands shed the dual coat and have short hair except for on their heads.
They are very calm and easy to work with and bulls can be handled even when females are in heat.
The average cow with weigh about 900-1200 pounds with bulls averaging 1500-2000 pounds or more.
Meat
Highland beef cannot be beat for taste. The meat produced is lean and low in fat. Highland beef is also lower in cholesterol and higher in protein than other beef breeds.
Reproduction
Scotch Highland Cattle are slow to mature and are bred later than other beef breeds. Calves produced are quite small which reduces the need for intervention during calving. The cows are very good mothers and are very protective of their young. They generally produce more than enough milk for their calf and sometimes can even be milked for home use. Highland have a long life span and can produce well into their teens. I have known of highlands calving at the ages of 17 and 19.
My Herd
My herd currently consists of 2 registered bulls and 1 pending, 4 registered cows and 4 unregistered crosses. I had culled heavily cutting my herd in less than half. My highlands are silver, dun, blonde, brindle, red and black. Each year I raise the crosses for beef to sell and for personal use and all registered highlands that are not culled are sold as breeding stock. I will eventually increase herd size again as I meet my own tough standards for breeding stock. All my Highlands are naturally raised and do not receive any hormones to promote growth. They are not vaccinated and only bred cows receive a small amount of oats in their last trimester which makes it easier for me to monitor their pregnancies. All Highland cattle sold are registered and bulls are also DNA tested as required by the American Highland Cattle Association.
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