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| Page last updated: March 28, 2008 |
| Kevin & Tara Gross 72667 Rd 419 Holbrook, NE 68948 (308) 962-4290 tgross@4legsupfarm.com Contact Us |
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| Scottish Highland Cattle |
The Highland is the oldest registered breed of cattle, with the first herd book being established in 1884. Around that time, American cattlemen from the western U.S.
recognized the natural qualities of the Highland animal and imported them to improve the blood lines of their herds. As a result, the Highland contributed in a great way to
the success of the American cattle industry. Today Highlands are found throughout North America, as well as in Europe, Australia, and South America.
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. Less than ideal pasture or range
land is another reason to consider the Highland breed. It has been said that the Highland will eat what other cattle pass by . . . and get fat on it! The Highland is also an
excellent browser, able to clear a brush lot with speed and efficiency.
The Highland is a disease resistant breed. Long lashes and forelocks shield their eyes from flying insects, and as a result, pinkeye and cancer eye are uncommon.
Highlands do not stress easily, so stress-related diseases occur with less frequency. And other bovine diseases affect the Highland less, due to the genetic advantages
they have achieved.
Despite long horns and unusual appearance, the Highland is considered an even-tempered animal - bulls as well as cows. They can also be halter trained as easily as any
other breed, even more so because of the Highland's superior intelligence.
The business end of any beef animal is the amount and quality of the beef it produces. Today's market is demanding premium meat, yet leaner and lower in cholesterol.
The Highland carcass is ideally suited to meet this challenge. Highland beef is meat that is lean, well marbled and flavorful, with little outside waste fat (the Highland is
insulated by long hair rather than a thick layer of fat). For over 20 years, the Highland and Highland crosses have graded in the top of their respective classes at the
prestigious National Western Stock Show in Denver, Colorado. In the British Isles, Highland beef is recognized as the finest available and fetches premium prices. The
British Royal family keeps a large herd of Highlands at Balmoral Castle, near Braemar, Scotland, and considers them their beef animal of choice.
Today's cattle market is demanding. Regardless of whether you are a small farm with only a few head, or a large ranch with hundreds, your objective should be the same -
to produce a fine cut of beef with as little effort and expense as possible. Highlands are the breed to help you do this. Whether your interest is in pure breds or cross
breeding, we are confident that the Highland will improve your bottom line.
recognized the natural qualities of the Highland animal and imported them to improve the blood lines of their herds. As a result, the Highland contributed in a great way to
the success of the American cattle industry. Today Highlands are found throughout North America, as well as in Europe, Australia, and South America.
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. Less than ideal pasture or range
land is another reason to consider the Highland breed. It has been said that the Highland will eat what other cattle pass by . . . and get fat on it! The Highland is also an
excellent browser, able to clear a brush lot with speed and efficiency.
The Highland is a disease resistant breed. Long lashes and forelocks shield their eyes from flying insects, and as a result, pinkeye and cancer eye are uncommon.
Highlands do not stress easily, so stress-related diseases occur with less frequency. And other bovine diseases affect the Highland less, due to the genetic advantages
they have achieved.
Despite long horns and unusual appearance, the Highland is considered an even-tempered animal - bulls as well as cows. They can also be halter trained as easily as any
other breed, even more so because of the Highland's superior intelligence.
The business end of any beef animal is the amount and quality of the beef it produces. Today's market is demanding premium meat, yet leaner and lower in cholesterol.
The Highland carcass is ideally suited to meet this challenge. Highland beef is meat that is lean, well marbled and flavorful, with little outside waste fat (the Highland is
insulated by long hair rather than a thick layer of fat). For over 20 years, the Highland and Highland crosses have graded in the top of their respective classes at the
prestigious National Western Stock Show in Denver, Colorado. In the British Isles, Highland beef is recognized as the finest available and fetches premium prices. The
British Royal family keeps a large herd of Highlands at Balmoral Castle, near Braemar, Scotland, and considers them their beef animal of choice.
Today's cattle market is demanding. Regardless of whether you are a small farm with only a few head, or a large ranch with hundreds, your objective should be the same -
to produce a fine cut of beef with as little effort and expense as possible. Highlands are the breed to help you do this. Whether your interest is in pure breds or cross
breeding, we are confident that the Highland will improve your bottom line.
| Harriette Born 2002 |
Harriette the Highland Cow is the newest addition to our farm. We've been looking into the Highland breed for a couple years now, but only
recently did we seriously consider purchasing some. We looked at a few different farms, and then we found Harriette. She is six years old and
has been exposed to a black Highland bull, so we're hoping for a calf in October or November. This will be her fourth calving and she's always
produced healthy calves with trouble-free pregnancies. We are hoping to add a couple more cows and/or heifers and a bull later this year.
There are many reasons why we've chosen the Highland breed. They are a medium-sized cattle breed and extremely hardy. They are great
mothers, calving with low birth weights but very high weaning weights due to the high butterfat content of their milk. Highlands also produce
lean meat that is very low in cholesterol compared to other beef cattle. This is because they do not need to store fat like other cattle due to
their double layer of hair.
Along with breeding purebred Highland Cattle, we will be cross-breeding with a few of our Angus Cattle. This will result in fast growing calves
that produce excellent tasting, low cholesterol beef. All of our Highland and Highland/Angus cattle will be raised naturally on pasture and hay
and will be free of hormones and implants.
If you want to learn more about Highlands, there is information below from the American Livestock Breeds Conservancy.
recently did we seriously consider purchasing some. We looked at a few different farms, and then we found Harriette. She is six years old and
has been exposed to a black Highland bull, so we're hoping for a calf in October or November. This will be her fourth calving and she's always
produced healthy calves with trouble-free pregnancies. We are hoping to add a couple more cows and/or heifers and a bull later this year.
There are many reasons why we've chosen the Highland breed. They are a medium-sized cattle breed and extremely hardy. They are great
mothers, calving with low birth weights but very high weaning weights due to the high butterfat content of their milk. Highlands also produce
lean meat that is very low in cholesterol compared to other beef cattle. This is because they do not need to store fat like other cattle due to
their double layer of hair.
Along with breeding purebred Highland Cattle, we will be cross-breeding with a few of our Angus Cattle. This will result in fast growing calves
that produce excellent tasting, low cholesterol beef. All of our Highland and Highland/Angus cattle will be raised naturally on pasture and hay
and will be free of hormones and implants.
If you want to learn more about Highlands, there is information below from the American Livestock Breeds Conservancy.
Fainting Goat Farm
