HIGHLAND CATTLE are an ancient breed.  The herd book dates from 1884, but there is archeological evidence of Highland cattle which dates to the 6th century, and written records from the 12th century.  Highland cattle are descended from the native cattle of Scotland.  Named for the Highland region, the breed was developed by natural selection, rather than by crossbreeding, and is therefore known for survival qualities:  Hardiness, maternal abilities, reproductive efficiency, and longevity.  Highlands were first imported to North America in the late 1800s in an effort to improve the hardiness of American cattle herds. 

•  Docile, calm, not easily stressed; they are easy to handle.

•  Exceptional hardiness and vigor.  The breed was improved by selection, rather than by crossbreeding.

•  Longevity.  May breed up to 18 years of age, or more, producing 15 calves.

•  Excellent mothers, strong instincts.

•  Calve easily.

•  Convert poor grazing efficiently.

•  Reduced winter feed consumption.  Efficient body size and a thick hair coat for insulation (as opposed to fat).  The temperature may drop to -18 degrees before feed consumption increases.

•  Produces premium, lean beef that is well marbled, and does this by eating grass.

•  A Scottish Agricultural College study found Highland beef significantly lower in fat and cholesterol, and higher in protein and iron, than beef from other breeds.