The feet are one of the most important features of the animal. The legs should sit evenly on the four corners of the animal and should be short and stocky. The tip of the tail should have plenty of hair giving it a thick, bushy look. This leaves the rear of the animal with a square, even look. The tail head should not protrude from the body. When we look at the rear of the ideal animal a triangle bounded by the tail, the hip bone and the knee should be heavy with meat. It is this area of the animal that carries most of the salable meat. The hindquarter should be strong, even and heavy with meat. This is essential to ensure good growth and a long life. The ribs should show plenty of spring thus giving lots of room for the animal's vital organs (heart, lungs etc). The belly too should be straight, thus giving the animal a healthy beefy look.
The back should be straight and firm with sufficient length to carry plenty of the prime cuts of beef, but not so long that it sags. It should sit well into the body giving the animal a solid look when viewed from the front. The neck and brisket of the bull will be much thicker and fuller than those of the cow. It should curve gently into a neat brisket. The neck should be short and firm not scrawny. The body should be strong and well proportioned. On some cows the tip of the horn will also tip backwards. They should be level on the head and grown outward before turning upwards then outwards at the tip. The female's horns are finer than those of the bull. It is the female of the breed that grows the spectacular horns that the breed is famous for. They grow outward from the head and then curl in, slightly towards each other. The horns on a bull should be strong and level with the head. Animals with ragged edges or pieces missing from the ear may be exhibiting a genetic fault called "Crop Ear". The ears should be well rounded and sit on the head at the "ten to two" position. The dossan is the name for the long hair on the head. Prospective breeders often look for alertness in the eye of a bull.
#HIGHLAND CALF FREE#
The eye should be clear, bright and free from disease. If the lower jaw is over or undershot, the animal will not be able to bite or chew sufficient food for its daily needs.
The bottom teeth should rest firmly on the pad of the upper jaw. A wide muzzle is essential to ensure that there is plenty of space to eat and that the animal gets a secure hold on its food. The head should be short with a wide muzzle. Every aspect of the animal contributes to the breed character. The majesty of the Highland comes from its unique breed characteristics. * the limited fat globules, which do exist, are marbled evenly throughout the carcass producing tender beef. * less fat means less waste and greater dressed weight The hide and hair being an excellent insulator, the Highland limits the amount of fat cover on the outside of the carcass, producing instead, lean well marbled meat and creating two key benefits attractive to the meat industry: The results reinforced the commonly held view of Highland breeders, that the Highland cow is a wonderful mother, and when crossed with a bull of another breed can produce an outstanding calf. Supporting this are the recent Canadian experiments on dam productivity, in controlled environments, involving herds of purebred Highland, Highland-Hereford cross and purebred Hereford cows. The Highland, as a first cross, is of great value. Their longevity and hardiness minimizes management and attention, even at calving times. The meat, too, is of highest quality and the cattle can find much of their own living on poor pastures. The highly visible features are complimented by a straight back, a broad chest, short legs, and wide loin creating a deliberate movement or gait. This square shaped block of living beef stands serene in almost all climatic conditions, with wide spreading horns being as much a part of the identity as the shaggy almost impenetrable coat of long wavy hair. However to limit the breed to such an horizon, severely underestimates it potential and magnificent qualities.Īs one of the original beef breeds, the cattle have remained almost unchanged, retaining a rugged solidity which is appropriate and reflective of that Scottish background. The breed has a character in keeping with its traditional environment. Hardiest and shaggiest of British breeds, Highland cattle are often as much a part of a mental picture of a Scottish landscape as castles or kilts.