Native to western Scotland, the Highland breed of cattle is one of Britain's oldest, distinctive and best known breeds, with written records dating back to the 18th Century.
Highland Cattle have a distinctive appearance with their long red coat and shaggy fringe
Highland cattle are a hardy breed, ideally suited to survival on poor mountain land with high rainfall, making the most of poor forage.
Many Highland cows continue to breed to ages in excess of eighteen years, sometimes giving birth to around 15 calves which are generally given birth to outdoors.
The hardy nature of this breed means that they can be reared naturally, thriving in the hills and uplands of our country, without the need for intensive farming practices.
The longevity and hardiness of the Highland breed, keeps their farming costs lower than many other breeds, making them an important contribution to the agricultural economy of the UK. They can be found in many areas of the British Isles and are in high demand in other areas of the world where grazing is poor and weather conditions cold and wet.
Highland Beef
Highland cattle produce lean, well-marbled, flesh that ensures tenderness and succulence with a very distinctive flavour. From a nutritional aspect, Highland Beef is healthy and nutritious with lower levels of fat and cholesterol and a higher protein and iron content than other beef.
More information
Highland Cattle Society - Find out more about the distinctive Highlander cattle.
Highland Cattle World - Read the stories of Highland cattle folds around the world.
