About Highland Cattle
Heritage Breed
Highland cattle are one of the oldest breeds in the world, originating from Scotland as far back as the 6th century. The extremely harsh conditions of the rugged, remote Scottish Highlands created a process of natural selection, where only the fittest and most adaptable animals survived to carry on the breed. The breed is characterized by traits of hardiness, self-sufficiency, and longevity. They are excellent foragers and efficient at improving pastures and clearing woodlots. Their moderate frame is ideal for small and large farms alike in various climates and regions of the country. Highlands are found in all fifty states and acclimate well to the environment yet it is best to buy cattle from a climate similar to your farm. The double-hair coat is a tremendous asset in adverse weather and is believed to be the reason why they have limited external fat cover. This means less to trim from carcasses and more value retained. The horns not only give them their majestic looks but are helpful with predator control. These cattle have strong maternal instincts and protect their young. In addition, Highland genetics are quite diverse from other breeds so they produce a highly productive cross.
AHCA
Breed Standard
The Scottish Highland breed of cattle is a type of beef cattle originating in the Highlands and Islands of Western Scotland. It’s a breed known for its majestic appearance, flowing hair and long horns. It is hardy, long lived and can thrive in harsh environments. The cows should be attentive to their young and have excellent maternal traits.
Heads
The head should be grand and picturesque. The animal’s head should be proportionate to the body of the animal, broad between the eyes, while short from eyes to the end of a broad muzzle. The dossan should be wide, long and full. The eyes should be lively and bright.
Horns
In bulls, the horns should be strong and come level out of the head, while curving slightly forward. In the cow, the horns are generally longer and taller with an acceptable configuration displaying a backset curve and wide sweep.
neck + Shoulders
The neck should be clear and without excess dewlap. In cows, it should form a straight line from the head to the shoulder. In bulls, the neck should have a distinct crest which transitions gracefully to the root of the horns. Shoulders should lay smoothly into the neck and be well muscled in proportion to the given sex.
Body, Back + hind
From behind the shoulder, the animal’s back should be straight and broad, with the ribs springing out, well rounded and deep. Breadth across the hips should be very wide and level in the female and the rear quarters should be well developed and square from the hips backwards for both sexes. In profile, the distance from the hook to pin should be long and close to level.
Legs
The legs, both the fore and hind, should be short and powerful, with strong, broad, straight bones, good muscling and well feathered with hair. The hoof should be proportionate to body mass with a deep heel. All four legs should be set wide apart with adequate joint flexion. When the animal is in motion they should display coordination, efficiency and grace.
Hair + Color
In the ideal, the hair should be long, gracefully wavy, prolific and able to withstand exposure to harsh conditions. In hot summer months, the ability to shed a winter coat is an advantage.
The accepted colors in Highlands are red, yellow, white, brindle, black, dun and silver
Performance
The Highland Performance Program allows breeders to use sound data to support the positive traits of the breed. Data shows the average birth weight is 65-70 lbs with 98% of calvings recording being unassisted. Anyone who has stayed up all night with the vet to help deliver a calf can appreciate this value. This breed is known for docility with 80% of cattle scoring as "exceptionally calm" or "calm" when handled
According to a study by Charles Bruce at the University of Glasgow in Scotland, Highland beef was shown to be almost 23% more tender than commercial beef. It also contained almost 7% more protein, 17% more iron, and averaged 4% less cholesterol. Currently, the University of Missouri, in collaboration with AHCA and the Highland Cattle Foundation, is studying Highland beef quality. Samples are being tested from a diverse array of operations representing all feeding systems and regions of the country.