The History of Highland Cattle

Highland cattle, often called Scottish Highlanders, always draw a crowd. They are picturesque animals easily identified by long forelocks, curved horns, and distinctive eyelashes. Colors are red, black, dun (brown), white, silver, and yellow. Highland cattle are quiet, gentle, and easily halter-trained, making them ideal as pets or show animals.

Thriving more than a thousand years in the rugged remote highlands of Scotland before coming to the United States, these cattle enjoy cold weather and snow without need for much in the way of shelter or feed supplements. Their heavy coat and thick hide insulates them from harsh weather. With the ability to thrive in less than ideal circumstances, outstanding mothering instincts, longevity, and very low calf mortality, they are the type of beef animal in high demand for today’s beef market.

Highland cattle are found throughout North America, as well as in Europe, Australia and South America. They are raised as far north as Alaska and the Scandinavian countries. They also adapt well to warmer climates with successful herds as far south as Texas and Georgia. The Highland breed is well suited for less than ideal pasture land. These cattle are excellent browsers.

Highland beef is ideal for today’s health-conscious consumer. Lean, well marbled and flavorful with little fat, McLaughlin Farm’s Highland cattle are raised naturally on grass without the use of hormonal or artificial growth stimulant implants, steroids or antibiotics. In the British Isles, Highland beef is recognized as the finest available! The British Royal family keeps a large herd of Highland cattle at Balmoral Castle, near Braemar, Scotland.

Gallery on the Farm