Highland Cattle at Pondview Farm
ighland Cattle are an ancient Scottish breed, the oldest registered breed of cattle with the first herd book registered in 1884. Archeological evidence of the breed goes back to the 6th century, with written records existing from the 12th century.
Originally there were two subgroups of Highland cattle, which today are merged into one. The smaller, mostly black or brindled cattle were raised on the western islands and were known as Kyloes, and the larger red animals were raised on the Scottish mainland. Today the Highland’s long, flowing coat may be red, black, yellow, white, brindle, silver, or dun in color.
Highlands have a long, close history of living with humans. Early Scots would keep the cows downstairs to provide warmth for the family on the second story and to make sure the neighbors didn't help themselves to the family's wealth.
Highlands tend to be docile and calm, do not stress easily, and are easy to work with despite their long horns. Horns on females are generally upswept and finer textured than are the males. Male horns are more forward pointing and massive.
Thriftiness
We had heard about Highland’s proficiency as browsers, and after some research, decided to give them a try. There’s really not much that they won’t eat. Even pasture rose and barberry are not distasteful to them! They are extremely hardy, preferring to remain outside 365 days a year. They have long, thick coats that protect them from the cold, snow and rain. They require very little, if any, calving assistance. In fact, we’ve had calves delivered, unassisted, in the wee hours of freezing, mid-winter mornings and by noon, they’re active, robust, and running rampant through the paddocks! Highlands are docile, for the most part, and easy to work with, although every animal has its own disposition and you should never turn you’re back on any large animal!
Delicious Beef
Current events and stories in the news of tainted foods have heightened people’s awareness of where their food comes from. Additionally, American consumers are much more health conscious than they once were, and so lean meats are favored. A study by the Scottish Agricultural College determined that Highland beef is significantly lower in fat and cholesterol, and higher in protein and iron than other beef breeds. Many cuts of our Purebred Highland Beef are as lean as chicken breast. It’s high in Omega 3 fatty acids and Beta Carotene too, but most importantly, our grass based Highland Beef is DELICIOUS!
We NEVER use any artificial growth hormones or antibiotics in our beef program. Our cattle graze on our pastures spring, summer and fall, and are fed quality, locally grown hay in the winter. We use grain very sparingly, to entice the cattle to do what we want them to, and go where we want them to go. We also use it as a finishing touch to add just the right amount of flavor and marbling.We believe that raising our cattle to be naturally healthy and content makes for better tasting beef.
Our beef is processed by a local USDA butcher and can be purchased by the side, quarter, or as individual cuts. See our Products Page for more information.
The British royal family maintains a fold of Highland cattle at Balmoral castle, and considers it their beef animal of choice. A rare opportunity for commoners to eat like royalty!
