Highland Cattle

Highland cattle were also known as longhorn, Hairy Coo or Heelan Coo.  Highland cattle are an ancient Scottish breed of beef cattle with long horns and shaggy pelts. The breed was developed in the Highlands and western coastal regions of Scotland, and breeding stock has been exported to Australia, New Zealand, and North America since the 1900s. The breed was developed from two sets of stock, one originally black, and the other reddish. Today, Highland cattle come in a wide variety of colors.

Highlands are known as a hardy breed, most likely due to the rugged nature of their native Scottish Highlands.  They will eat plants other cattle avoid. They both graze and browse. The meat tends to be leaner than most beef, as highlands get most of their insulation from their thick shaggy hair rather than subcutaneous fat. This coat also makes them a good breed for cold Northern climates.


Patience

Highland cattle were the earliest registered breed, with the registry ("herd book") established in 1884. Although groups of cattle are generally called herds, a group of highlands is known as a fold. The breed is affectionately known as "shaggy coos" or "hairy coos" in parts of Scotland. They were also known as "kyloes" in Lowland Scotts—possibly a corruption of Gàidhealach meaning of "Gaelic culture", or by conflation with "kye", an old name for cow. Another interesting fact is that the word "cù" (pronounced coo) actually means dog in gaelic.

Notably, Highland cattle were successfully established in Italian Dolomites, in wide open areas. Their hair provides protection during the cold winters, and their skill in browsing for food is also important in order to survive in such a steep mountain area.

The  highland breed of cattle has a long and distinguished ancestry, not only in its homeland of western Scotland, but also in many far-flung parts of the world. One of Britain's oldest, most distinctive, and best known breeds, with a long, thick, flowing coat of rich hair and majestic sweeping horns, the Highlander has remained largely unchanged over the centuries.

But it is on the vast areas of poor mountain land with high annual rainfall and bitter winds that Highland Cattle thrive and breed where no other cattle could exist Making the most of poor forage, calving outside and seldom, if ever, housed they make a real economic contribution to hill and upland areas. The breed is exceptionally hardy with a natural and unique ability to convert poor grazing efficiently. They are remarkable for their longevity: many Highland cows continue to breed to ages in excess of eighteen years having borne fifteen calves. They are great mothers. The versatility of the Highlander led to a great upsurge in exports to the USA, Canada, Australia, New Zealand, Norway, Sweden, Denmark, Finland, Germany, Austria, Holland and South America. Highland Cattle can be found foraging 10,000 feet up in the Andes.
 

Highland Cattle are naturally reared thriving in the hills of our country without the need for intensive farming practices, producing an excellent modem beef carcass with the lean, well-marbled, flesh that ensures tenderness and succulence with a very distinctive flavor. Highland Beef is healthy and nutritious with lower levels of fat and cholesterol and a higher protein and iron content than other beef.

The cross Highland cow the inherent hardiness of the pure Highlander, plus that vital ingredient "hybrid vigor". The cross Highlander has the milk to rear the calf with the high beefing potential demanded by today's market. Both the pure Highlander and the first cross Highlander retain the prime ability to convert poor hill grazings into quality beef carcasses.

Rosey

Galloway Cattle

Galloway cattle are an ancient breed that originated in the rugged hill country of southwestern Scotland. They are related to the Angus which was developed in northeastern Scotland. While the Angus was selected for rapid growth on better feed, the Galloway was selected for its ability to thrive on poor forage in a cold wet climate. They were first imported to the states in the 1850s. Galloways are polled and medium in size, cows weighing between 1000 to 1500 pounds.

Black is the most common color in the breed with red and dun also found. White Galloways occur more rarely. Along with their black points (eyes, ears, nose, feet, teats) they are sometimes roan or speckled. Belted Galloways originated within the Galloway breed but are generally registered with a separate association. The Galloway is rare in North America but is increasing in numbers globally with an estimated population of about 10,000. Galloway cattle stand out for their forage efficiency, hardiness, maternal qualities, and excellence of beef. Galloways impart outstanding vigor to crossbred offspring.

Galloway cattle produce beef that exceeds consumer expectations for leanness, taste, and tenderness. At the US Meat Animal Research Center in Nebraska, Galloway was ranked first in flavor, second in tenderness, and second in juiciness. Because of this Galloway beef can be marketed in a variety of specialty niches, such as grass-fed and organic beef.
 

Galloway cows calve easily because of the calves' small size and are long-lived with many cows producing regularly into their teens and beyond. Galloway cows are easy fleshing and wean a higher percent calf crop than other beef breeds. And to top it off they have a very appealing appearance. With their white curly coat and black points the Galloway cow stands out in any pasture. They stay remarkably clean and shed their curly coat in the summer. Their thick curly winter coat allows them to consume 20% - 25% less feed in the winter. That same coat allows the calves to endure variations in temperature, strong wind and driving rain. In the early 1900s Galloway hides were made into 'buffalo' robes and today can be used for rugs.



Zoey