The Highland breed has lived for centuries in the rugged remote Scottish Highlands. The extremely harsh conditions created a process of natural selection, where only the fittest and most adaptable animals survived to carry on the breed.

Originally there were two distinct classes; the slightly smaller and usually black Kyloe, whose...

Although records on Highland cattle first brought to this country from Scotland are rather obscure, due to the fact that there was no registry for them, we know there were small importations, made from time to time. Highland cattle may have been brought to the east coast states in the 1920s.

The earliest importation on record was made by SF Biddle, consisting of three carloads of....

After analyzing 220 samples of Highland beef for shear force, cooking loss, fatty acid profile and sensory difference testing via the triangle testing method, we have learned two important pieces of information regarding the beef that was submitted for testing. First, as we might expect, but now we are certain that the fatty acid profile of Highland beef is strongly influenced by region and diet. Cattle finished on varied forages or corn soy diets will exhibit varied fatty acid profiles. These profiles will fit different consumer demands and palates.