The Scottish Highland cow (Highland cattle, “Heilan Coo”) is one of the oldest cattle breeds in the world, originating from the Scottish Highlands and the islands of the Outer Hebrides. Instantly recognisable for its striking appearance: long, shaggy double-layered coat (a rough outer layer that sheds rain and snow, and a soft insulating undercoat), distinctive large spreading horns with a slight upward curve at the tips, and a long “dossan” — a fringe between the horns that protects the eyes from wind. Colouring varies widely: the most common is red or golden, but black, yellow, silver, cream and brindle also occur.
Key facts
Lifestyle
The breed was shaped over millennia in the harsh conditions of the Scottish Highlands — without shelter, lush pasture or supplemental feed. As a result, Highlands are extraordinarily hardy: they feed on rough grasses, sedge, heather and plants that other breeds refuse. An animal can eat up to 70 kg of grass per day, grazing for around 8 hours. Highlands are calm and curious by nature and are among the friendliest cattle breeds. Cows have strong maternal instincts and well-developed calf-protection skills. Calving is easy and unassisted, even on open pasture in any weather. Highland milk is rich and flavourful; the beef is known for its tenderness, marbling and rich taste.
Origin and distribution
The first herd-book dates to 1885; two separate types – a smaller island type, typically black, and a larger mainland type, typically golden — were originally registered as a single breed. Today the breed is found worldwide: in addition to Great Britain and Ireland, Highlands are successfully raised in the USA, Canada, Australia, New Zealand, Scandinavia and many countries of central Europe.
