Interesting Facts about the Highland coos

    ~The double hair coat which is long with a course outer layer and a soft wooly inner layer, is one of the most notable differences between Highlands and most other cattle breeds.  This coat reduces the need for barns and shelters.  This coat is the reason they do not need a heavy layer of backfat for insulation.  This allows the beef to marble naturally on low input forage while producing lean, low fat, high quality cuts of beef.  Though the Highland breed has always had it's loyal followers in the north states of North america and also in Canada, it has only recently achieved it's greatest popularity.   

   ~One of the highlands best assets are it's foraging ablility.  They can consume a wide variety of pest plants that other breeds avoid and they will get fat on it, thus they can be used to improve pastures.  The breed is a "light" grazer and is used to manage marginal lands without the negative impact seen with heavier breeds.

    ~The cows have impressive horns which sweep outward and up, while the bulls are more massive with horizontal growth and upturned tips.  The horns are used for foraging, predator control and scratching.  Despite the massive horns the Highland is considered even-tempered, both bulls and cows. 

     ~The Highlands superior intelligence makes interaction between them and humans very easy.  They do not stress easily and other bovine diseases affect Highlands less.  They can be halter trained easily and can even be trained to pull like oxen.

     ~The Highland is a disease resistant breed.  Their long lashes and forelocks shield their eyes from flying insects, thus reducing pinkeye and cancer eye.

     ~Highland cows are highly devoted and protective mothers.  They are also noted for calving ease.  Due to small calf size (40-60 lbs), calving problems are less common.  Cows can produce into their late teens, reducing the costly need for frequent herd replacement.  Cold weather and snow have little effect on them also.   

    ~Highlands are slower to mature than other breeds.  This supposedly makes the meat more tender.   Though this can be an asset, is also has a down side for most breeders because they have to wait a year or more longer than most other breeds before exposing them to their bulls for breeding.  

    ~The cows will average between 1000-1200 lbs.  The bulls between 1500-2000 lbs

    ~The Highlands are able to thrive under conditions that would defeat most other domestic cattle breeds therefore they are capable of rendering a profit agriculturally from inhospitable land.

    ~Highland beef, if grass fed can have up to 70% less cholesterol than other beef breed.....even lower than poultry.

    ~Today's market is demanding premium meat that is flavorful, leaner and lower in cholesterol.  The Highland is ideally suited to meet this challenge.  In the British Isles, Highland beef is recognized as the finest available and commands high prices.Ala

Nutritional Information *

Product                                                                Cholesteral (mg per 100 mg of meat)

Highland Beef                                                                         23.4
Alaskan Crab                                                                           45.0
Belgian Blue Beef                                                                     51.5
Tuna Water Pack                                                                      55.0
Turkey                                                                                    58.0
Salmon                                                                                   74.0
Pork                                                                                        79.0
Shrimp                                                                                    168.0



                                                  Fat   (grams)                                   

Pure Highland Rump                                                                    4.2
Pure Highland All Cuts                                                                  4.5
Commercial Beef Rump                                                                13.5
Commercial All Cuts                                                                     15.6
Chicken  (avg with skin)                                                                9.0
Pork Loin                                                                                      9.0
Halibut (with skin)                                                                        11.0
Snapper (with skin)                                                                       7.0



                                                Protien    (g per 3 oz meat)                  

Highland                                                                                        20.7
Belgian Blue Beef                                                                            14.0
Other Beef                                                                                      15.4
Chicken Breast                                                                                17.9

*Information compiled from AHCA, Blue Ox Farms, M.A.F.F. and the
Scottish Agricultural College