Scottish Highland Cattle Breeding

Scottish Highland Cattle are the oldest known cattle bred for meat. The first evidence of their existence comes from the sixth century. These long-haired cows were most likely brought to Scotland by the ancient Celts. Their distinctive look has led to the cattle being considered one of the prettiest breeds. The general outline of the appearance of Highland Cattle is two different colors (from light brown through brown to black), long hair with a thick mane that often covers the eyes and impressive horns.

Our herd fluctuates between 27 to 30 animals. They graze over 25 hectares of meadows, eating only what the pasture offers. Diverse vegetation, lush, green grass and permanent access to water are the fundamental principles of organic farming.

In winter, the cattle are fed hay, which is rolled earlier. Even very low, sub-zero temperatures do not hinder the breeding operation. Shelter zones are provided by alder woods and wooden shelters. These places provide shade from the sun in summer and, in winter, protection from wind and snow.

Our herd has its own customs. They willingly eat unwrapped bales of hay. In winter, 3-4 times a day they walk along their tracks - enjoying being looked at by visitors. In the summer most of the day they lay among the trees. Only coming out to feed later in the evening when it gets cooler.

Due to its unique taste, the Highland’s meat is sought after in the market by connoisseurs, chefs and restaurateurs, as well as by people who care about healthy and ecological nutrition. The quality of this meat can be attested to by the fact that the British Royal Family breeds a large herd of Highland Cattle near Balmoral Castle for their own kitchens.



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