Registered Scottish Highland Cows

Why Highland cows? Besides being the most beautiful cows, in our humble opinion, there are many reasons.
They are a heritage breed of cattle with many characteristics that make them suitable for different types of breeders and beef producers:
Meat
Highland beef is lean, well marbled, and high in protein and minerals, with low fat and lower cholesterol levels. It's also considered premium beef and can command a higher price.
Milk
Highland milk has a high butterfat content, which can help calves gain weight steadily.
Hardiness
Highland cows can tolerate a wide range of climates and altitudes, from sea level to thousands of feet, and can forage for food in poor conditions for longer than other breeds. Their long, wavy, woolly coats and oily outer hair also help protect them from the cold.
Calving
Highland cows are known for being devoted mothers and for having easy calving. Calves are usually small, weighing around 40–60 pounds, and birthing assistance is rarely needed.
Lifespan
Highland cows have a long productive life and can continue to produce into their late teens, which can reduce the need for frequent herd replacements.
Size
Highland cows are smaller than other breeds, which can mean that more cattle can be kept on the same amount of pasture land.
Horns
Both Highland bulls and cows have horns, which can grow up to three or four feet long. In the winter, Highland cows can use their horns to scrape away snow to find grass. In the summer the horns actually help regulate body temperature.
The Highland is the only breed in America that really lends itself to making yarn. Unlike sheep, Highland cattle are typically brushed out, not sheared. This separates the fluffy undercoat from the shaggy outer hair and relieves the animal of its heavy blanket in warm weather.