The Scottish Highland Breed
Characteristics of Highland Cattle
reprinted from The Bagpipe - Winter 1992
Mature Weight
Much like the Highland cattle in ancient Scotland, Canadian Highlands are raised in vastly different environmental conditions. The wide range seen in the size of cattle within the breed is due mainly to this effect. The following average weights are for cattle that have not had their growth effected by sever climate or restricted diet:
- mature bulls weigh 1,800 pounds in breeding condition.
- mature cows weigh 1,100 pounds in breeding condition.
Steers will finish at about 1,000 pounds. This weight can be attained with heavy feeding as long yearling but most breeder prefer to grow their steers on pasture and finish them at two years.
Breed Standards
The head: As a rule, it is most proportionate to the body of the animal, and is broad between the eyes, while short from the eyes to the point of the muzzle. The forelock between the eyes should be wide, long and busy, while the muzzle should be short, though very broad in front, and with the nostrils fully distended. In the bulls, the horns should be strong, and come level out of the head, slightly inclining forward, and also slightly raising toward the points, although some breeders have a preference for a downward curve. The horns of the cows can follow two directions; some come out squarer from the head than the male, rise sooner, and are somewhat longer; others come more level from the head, with a back set curve, and a very wide sweep.
The Neck and Shoulder: The neck should be altogether clear and without dewlap below. It should form a straight line from the head to the shoulder in the cow, but in the mature bulls should have that distinct crest common to all animals of the bovine species giving a decidedly masculine appearance. The shoulder should be thick and should fill out greatly as it descends from the point to the lower extremity of the foreleg.
The Back, Body and Hindquarters: From behind the shoulder, the back should be fully developed and well rounded. Any slight sinking or hollow is decidedly objectionable. It should also be straight as possible and the ribs should spring boldly out and be both well rounded and deep. When measured across the hips the breadth should be very great, and the quarters should be exceedingly well developed from the hips backwards. The thighs should also be well developed and should show great fullness. Viewed generally, the quarters should be square between the hips and the tail, and from between the tail right down to between the hind feet. The legs, both before and behind, should be of moderate length and strong, the bones strong, broad and straight, the hoofs well set in and lacking faults, the legs well feathered with hair. The animal should be set wide between the forelegs and it should move with great dignity and style.
The cows should have well attached udders with a strong center line and four teats of moderate length for easy milking by the calf. The scrotum on the bull should be well developed and pendulant with two testes of equal size and shape. Testicle size in a yearling bull has a high correlation with his fertility and the rate of maturity of his daughters.
The Hair: The hair, of which there should be a great profusion, should be long and gracefully waved. It is not uncommon for Highlands to shed this hair coat when exposed to hot dry climate and then grow a new one as the damp cold weather returns. Highlands have a double coat of hair-a downy undercoat and a long outer coat which may reach 13 inches, and which is well-oiled to shed rain and snow. With the double coat of hair and thick hide, the Highland has been adapted by nature to with stand great exposure. The predominant color is red but brindle, yellow, white, dun and black are also acceptable. There has been no proven correlation between hair color and performance. Most of the larger herds have animals of differing colors but a few breeders have chosen to breed for a specific shade.
Nature: The Highland is unusually healthy and hearty and will survive on roughage and poor grazing including brush, if necessary, under climatic conditions where most of our popular breeds would suffer. Highlands are noted for their browsing ability and therefore are well suited to farmsteads where there is an excess of poor pasture and rough land. The highland's proven ability to produce top quality meat without the addition of expensive high quality feeds makes this breed the perfect choice for those people who wish to produce beef with natural inputs.
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Tests Confirm that Highland Beef is 40% Lower in Fat
reprinted from The Bagpipe - Winter 1995Having meat analyzed by a commercial testing lab gave us a better idea of the fat and cholesterol levels in Highland meat. Comparisons were sought in grass-fed vs. grain-fed, store-bought vs. Highland and purebred vs. crossbred Highland. These tests were done by Commercial Testing Laboratory, Inc., Colfax, Wisconsin, who has been in operation since 1952.
The first sample was submitted by Legacy Fruit Farms of Arkansas, Wisconsin. It was a grass-fed highland sirloin steak. The cholesterol count, which is measured in mg/100g, was 23.4. This compares to 77.0 in lean red meat, 72.00 in chicken, 70.0 in venison, 50.0 in codfish and 40.0 in buffalo (numbers adapted from the National Cholesterol Education Program Report of the National Cholesterol Education Program Expert Panel on Detection Evaluation and Treatment of High Blood Cholesterol in Adults). The fat percentage on the same meat sample was very low at 4.5%..
The next test was done on February 3, 1994 and compared grass-fed Highland ground beef to locally purchased extra lean ground beef. The highland had 12.2% fat compared to 20.5% in the purchased beef. The cholesterol count had similar results with the Highland having 30.8 mg/100g. compared to 34.00 for the extra lean meat.
The last test performed was on T-bone steaks which tend to be higher in fat normally. This comparison was done by Acorn Ridge Farms of Warsaw, Indiana September 1994. Highland and Highland/Shorthorn cross samples were submitted the steers weighed 1100 and 1125 pounds each and were fed 25 pounds of haylage and between 10-12 pounds of corn per day. The Highland T-bone tested at 22.2% fat and the Highland/Shorthorn 19.3%. The cholesterol count was just the opposite with the Highland at 64.4mg./100g. and the Highland /Shorthorn at 71.0 mg./100 g.. Both are still very comparable to venison at 70.0 and lean read meat at 77.0. We plan to submit more samples for testing to determine consistency.