The Highland is the oldest registered breed of cattle, with the first herd book being established in 1884. Highland beef is consistently described as being leaner, lower in cholesterol, and more flavorful than other breeds’ beef. In fact, one study from Scotland found that Highland Beef has 29% as much fat, 63% of the cholesterol, 11% more protein, and 5% more iron than steaks from local supermarkets. Another, perhaps more scientific study found that grass-fed beef has consistently high levels of Omega-3, when compared to grain-fed beef. And everyone agrees that Highland beef excels in taste and tenderness.
Due to their very hairy coats, Highland cattle are able to distribute fat throughout their bodies rather than use it to insulate themselves from the weather. This results in better marbling than you would find in beef from other grass-fed cattle. The breed is also well known for their shaggy hair, long horns, and range of colors, and they are prized for their extreme ruggedness, great maternal instinct, and tractable nature.
We (and our pastures) certainly appreciate their willingness to eat everything from succulent grass to goldenrod to young trees!