We have Cattle coming in May 2015!
Breed Information :
The breed was developed in the Scottish Highlands and Western Isles of Scotland. Breeding stock has been exported to the rest of the world, especially Australia and North America, since the early 20th Century. The breed was developed from two sets of stock, one originally black, and the other reddish. Although there are several coat colors in existence since the late 1800s, most are caused by alleles at the MC1R gene (E locus) and the PMEL or SILV gene (D locus).
Highlands are known as a hardy breed due to the rugged nature of their native Scottish Highlands which has high rainfall and very strong winds. Highland cattle have been successfully established in many temperate countries, such as Central Europe, and indeed in countries where winters are substantially colder than Scotland’s such as in central Europe and Canada. Their hair is considered the longest of any cattle breed and gives protection during the cold winters. Their skill in looking for food allows them to survive in steep mountain areas. They both graze and browse, and eat plants that many other cattle avoid.
The meat tends to be leaner than most, beef because Highlands get most of their insulation from their thick, shaggy hair rather than subcutaneous fat. The coat makes them a good breed for cold northern climates and they are able to thrive in outdoor conditions that would defeat most other breeds of domestic beef cattle. As such, Highland cattle are able to produce beef at a reasonable gross margin from inhospitable land that would otherwise normally be incapable of rendering a profit agriculturally. Whilst the UK domestic and worldwide popularity of Highland cattle has made trade in pedigree beasts occasionally the most lucrative – mainly on account of their handsome appearance – they are at their best agriculturally when used to produce beef in a cold climate from poor pasture and forage.