Highland cows, as their name suggests, originated in Scotland's Highlands and west coast islands, which have harsh climates and are battered by North Atlantic gales. Breeders have taken great care to preserve the original characteristics of Highland cattle throughout their long recorded history. The breed was originally divided into two classes: West Highlands, or Kyloe, and Highlander.
Characteristics and Unique features of highland cow
The Highlander has the most impressive head, with a long fringe that appears to cover the eyes and horns that are long and darken towards the tip; it is these characteristics that distinguish them.
Highlanders have a double coat of hair, with a downy undercoat and a long, oiled outercoat that can reach 13 inches in length and sheds rain and snow. Nature has adapted the Highland Cow to withstand harsh conditions with its double coat of hair and thick hide. It is not uncommon for Highlanders to shed their thick hair coat when exposed to a hot, dry climate, only to regrow it when the damp, cold weather returns.
The hair colour can be black, brindled, red, yellow, or dun; there is considerable disagreement among breeders about which is preferable.
The breed is exceptionally hardy, with a natural and unique ability to efficiently convert poor grazing. They are remarkable for their longevity; many Highland cows continue to breed at ages of more than eighteen years, having given birth to fifteen calves. The Highland cow's maternal instinct is highly developed. Even for first-calf heifers, abandoned calves are uncommon. This strong protective instinct in the cow reduces predator losses, which can even extend to sheep pastured in the same field. The Highland calf is extremely hardy and grows quickly until weaning.
In breeding condition, mature bulls can weigh around 1,800 pounds (800 kilogrammes) and cows 1,100 pounds (500 kilograms).
The Highland has a modern beef carcass with lean, well-marbled flesh that guarantees tenderness and succulence with a distinct flavor. Highland beef is healthier and more nutritious than other beef because it contains less fat and cholesterol and more protein and iron.
The pure Highland cow's distinct characteristics make her the first choice for commercial hill cow production. Many different breeds of bull can sire these; a common sire is a Beef Shorthorn bull, but excellent results have recently been obtained using continental sires.
The cross-Highland cow possesses the innate toughness of a pure Highlander as well as the critical component "hybrid vigor." The cross Highlander has both the milk to rear a continental calf and the strong beefing potential demanded by today's market. Both the pure Highlander and the first cross Highlander have the ability to convert poor hill grazings into high-quality beef carcasses.
Facts and figures
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The Highlands can withstand the rigours of extreme climatic conditions. Highland cattle thrive and perform well on grazing, whereas less hardy breeds struggle.
The Highland's proven ability to produce top-quality meat without the use of expensive, high-quality feeds makes this breed the ideal choice for those looking to produce beef using natural inputs.
Their horns protect them from predators. Their long bangs (dossan) shield their eyes and faces, and their shorter legs mean fewer foot and leg problems.
Highland cows make excellent moms due to their innate free-range ability, unassisted calving in all situations, and rich, butter-fat-rich milk.
Highland cattle are true unassisted calvers, weighing 50 to 75 pounds at birth. Calving issues such as caesarean section and prolapse are reduced by the calves' moderate bone structure and slender conformation, as well as the cow's wide pelvis.
The Highland cow has a long productive life, and many herds have an average of 12 calves per cow. This significantly reduces their replacement cost, which is a critical consideration these days.
Cows have a high fertility rate and calving frequency. As herd sires, Highland bulls are aggressive.
Highland milk has a high butterfat content, resulting in vigorous calves with acceptable natural weight gains. Cows have high-quality udders and small teats.
Highland beef matures slowly, resulting in premium beef that is lean, well marbled, and low in fat and cholesterol levels while remaining rich in protein and flavor—qualities that are increasingly in demand in today's market.
Highland beef commands a higher price than other breeds due to its all-around healthy eating appeal.
Highland cattle are an excellent choice for inclusion in any cross-breeding programme because the majority of the traits listed above are heritable.
Qualitative of highland cow
Meat of highland cow
A thick coat protects against harsh climatic conditions and reduces the need for excess back fat. Recent studies in both North America and the United Kingdom have revealed that Highland Beef has consistently lower fat and cholesterol levels than other breeds. Its fat content is comparable to that of chicken and fish.
The beef's marbling provides the same tenderness and flavour as other larger breeds. Highland Beef is 38% lower in fat and 4% lower in cholesterol than steaks from local supermarkets, according to studies conducted in the United States.
According to UK research, the amounts of fat per 100 grammes are as follows:
FAT CONTENT Highland Beef: 4.5 g/100g Other Breeds Beef: 15.6 g/100g
Elements OF CHOLESTEROL
- Overall 40.9 mg/100g Highland Beef
- Beef Other Breeds Overall 64.3 mg/100g
- PROTEIN
- Overall 20.7 g/100g Highland Beef
- Beef of Other Breeds Overall 18.6 g/100g
- IRON
- Overall 2.1 mg/100g Highland Beef
- Beef Other Breeds Overall 2.0 mg/100g
Are Highland Cows Nice?
Yes, in a nutshell! These fantastic beasts are known for their fantastic temperament; there isn't a moo-dy cow in sight!
They are known for being very docile animals that never show aggression and are very easy to keep and manage. They understand their own social hierarchy within their herds and never fight. They also enjoy human company, frequently approaching walkers in search of affection.
They've even been raised as pets! Highlanders have coexisted with humans for thousands of years, with written records dating back to 1200 AD and archaeological finds dating back to 1200 BC. Previously, in the winter, cows would come into the house, and their body heat would help warm it. This had the additional benefit of preventing others from stealing them.
What do Highland Cows eating?
Highlands can be entirely grass-fed; they will survive on roughage and poor grazing, including brush if necessary. Breeders, on the other hand, will frequently supplement with good hay, straw, green feed, or silage in the winter, or they may have their own unique diets for their herd that they swear by, ranging from strictly grass and hay diets to cereal grains, barley, wheat, or corn silage, or even peas and turnips! Farmers may use additional mineral supplements, particularly for pregnant cows and mothers with calves.
In general, these beasts will thrive as long as they have access to plenty of fresh water. Highland cattle are excellent scavengers, eating almost anything with food value, including poison ivy, honeysuckle vines, tree leaves they can reach, and cedar trees. In fact, when they're hungry, they'll clean up entire forests as high as they can. These wonderful, hardy animals can thrive in poor pastures where other cattle would surely die.
Calves from Highland Cattle
The only time approaching the Highland Cow is generally not a good idea is when she is with her calf. These beautiful animals are known for being excellent mothers who can be defensive and protective of their young.
They calve alone with no assistance, giving birth to small calves weighing 50–75 pounds, but they grow quickly once born. Calving problems such as caesarean and prolapse are reduced by the calves' moderate bone structure and slim conformation, as well as the cow's wide pelvis.
Not only do mothers take good care of their calves and protect them from predators, but the entire fold prioritises and protects the calves.
Distribution of highland cow
The Highlander's versatility resulted in a significant increase in exports to the United States, Canada, Australia, New Zealand, Norway, Sweden, Denmark, Finland, Germany, Belgium, France, Switzerland, Luxembourg, the Faroe Islands, Austria, Holland, the Czech Republic, Poland, and South America.
Highland cattle can be observed foraging in the Andes at elevations of 10,000 feet.
