Highland cattle (also known as Bò Ghàidhealach, Heilan coo or
cows) have long, flowing hair and majestic, sweeping horns. They originated in
the Highlands and Western Isles of Scotland and were first mentioned in the 6th
century AD. They have since been exported worldwide, including Australia,
Canada, Denmark, Finland, and the US.
Highland Cattle were developed in the Highlands and Western
Isles of Scotland from two types of now-extinct cattle, one originally black,
and the other reddish. The original cattle were brought to Britain by Neolithic
farmers. Today there are now around 15,000 Highland cattle in the United
Their long wooly hairy helps make them indifferent to
extreme weather. Their natural habitat is mountain land with high rainfall. They thrive on forage and calve
outside in all weathers.
While a lot
of Scotch Beef is produced from cross breeds, pure Highland beef commands a
premium price due to its fine texture, succulent flavour, and healthy
characteristics. Because it is slow-maturing, it produces beef that is lean but
well-marbled with low cholesterol levels, yet rich in protein and flavour.