Highland Cattle were brought to the U.S. in the second half of the 19th Century. The Highland is the oldest registered breed of cattle, with the first herd book having been established in 1884. The Highland breed has lived for centuries in the rugged, remote Scottish Highlands. Extremely harsh conditions created a process of natural selection, where only the fittest and most adaptable animals survived to carry on the breed. Recently, Scottish Highlands were removed from the rare breed list by ALBC and placed on the "recovering" list. 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, and another--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 red and black of the original strains, yellow, dun and silver-white are also considered traditional colors.

We chose Highland cattle because of their hardiness. Highland cattle are a slow growing breed with long, thick, shaggy coats and a thrifty nature with enables them to survive in the harshest weather. Highlands require little in the way of shelter, feed supplements, or expensive grains to achieve and maintain good condition and fitness. In fact, Highland cattle seem to enjoy conditions in which many other breeds would perish. Cold weather and snow have little effect on them. They have been raised as far north as Alaska and the Scandinavian countries. They also adapt well to the more southerly climates with successful herds as far south as Texas and Georgia. They require little shelter. A good stand of trees is sufficient for protection in winter weather and shade in the heat of summer.

Because of their double coat, they do not put on a thick layer of fat for warmth. The Highland is an excellent browser, able to clear a brush lot with speed and efficiency. It has been said that they will eat what other cattle pass by... and get fat on it! In the British Isles, Highland beef is recognized as the finest available and fetches premium prices. Their meat is a marbled, fine grained beef that is lean but of very good quality and taste. The British Royal family keeps a herd of Highlands at Balmoral Castle, near Braemar, Scotland, and considers them their beef animal of choice.

Long lashes and forelocks shield Highland eyes from flying insects, and as a result, pinkeye and cancer eye are uncommon. Highlands do not stress easily, so stress-related diseases rarely occur. And other bovine diseases affect the Highland less, due to the genetic advantages they have achieved. They also seem to have a higher intelligence than modern breeds of cattle and are easily halter trained.

Even though these cattle have long "handlebar" horns, they are even-tempered. We sometimes allow ours to graze with our sheep and llamas, and they have been calm even around baby llamas. They also make great pets because of their docile, but intelligent nature. Our entire herd is registered and very healthy. You can read more about our herd written by our own Mother Hildegard George here.

Please contact us if you'd like to begin your own herd of these wonderful cattle, or add new blood lines to your current herd.

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