Deeply Rooted
Highlands, Angus & Sheep

Scottish Highland Cattle



The origin of Highland cattle dates back to approximately the 12th century. Its hairiness and long horns proved necessary for survival in the rough regions of Northwest Scottland’s islands and mountains. The most noticeable traits are the long shaggy hair and their long horns. They have short legs, small ears, and a large foretop that covers the face.

The common colors are dun, yellow, silver, white, red, and brindle. The heavy coat gives the breed an added feature of extra lean beef since the Highland doesn’t have to deposit fat subcutaneously to keep warm. The Highland cow has a hearty durable character. This breed is very disease resistant and is often left out to pasture without shelter, feed supplements, or grains. The average bull weight is 2,280 pounds and a cow’s average weight is 1,100. They were introduced in the United States in 1922.

Our interest in these cattle arose while we were visiting Scotland in 1999 and witnessed these interesting hairy cows wondering the landscape of Northern Scotland with the sheep and in particular roaming free on the Isle of Skye. We had to stop on the roads several times to let them pass, giving us an up close and personal view of these beautiful animals.


Highland Cows are available for exhibitions, parades, fairs, etc. Contact us for more information.

 

Black Angus Cattle



The Angus breed originated in Northern Scotland in the counties of Aberdeen and Angus in the 18th century. They were brought to the United States in 1873 in Kansas where they were shown at a livestock expo. They were thought to be unusual because of their naturally poled (hornless) heads and solid black color. They became popular due to their heartiness and early maturity. All calves by purebred Angus bulls are all poled. Angus cows tend to have exceptional maternal characteristics and require minimal care and have virtually no calving problems regardless of their expected progeny differences (EPDs – a highly accurate means of predicting how an animal’s offspring will perform, describing genetic differences between animals within a breed).

The beef is well-marbled, fine textured, with minimal trim. The average bull weight is 2,000 pounds. A cow’s average weight 1,150 pounds. A red Angus line also exits. The cows have a barrel-like body, stocky legs, and smooth slick coat. They have a short face, small pole, and quick lively step. It also has a genetically recessive red color trait, which means that a red cow may occasionally appear amongst an all black herd.

We expanded the cow-calf operation in 2013 with several bred heifers. We also diversified beyond the purebred Angus bulls and began including both Lim-Flex and Sim- Angus bulls in our genetic disposition.




 

Scottish Blackface Sheep




The Scottish Blackface is the most common breed of domestic sheep in the United Kingdom. This tough and adaptable breed is often found in the more exposed locations, such as the Scottish Highlands or roaming on the moors of Dartmoor. It is also known as Blackfaced Highland, Kerry, Linton, Scottish Mountain, Scottish Highland, Scotch Blackface and Scotch Horn.

Blackfaces are horned in both sexes, and as their name suggests, they usually have a black face (but sometimes with white markings), and black legs. This breed is primarily raised for meat.

Today the Blackface is the most numerous breed in the British Isles. Roughly thirty percent of all sheep in the UK are Scottish Blackface. The Blackface epitomizes the mountain sheep. They have long coarse wool that shields them from moisture and biting winds. They are able to survive the harshest winters in the most extreme parts of Great Britain.

Several types of Scottish Blackface have developed over the years, but the most common are the Perth variety, which is large framed, with a longer coat, and mainly found in north-east Scotland, Devon, Cornwall and Northern Ireland, and the medium-framed Lanark type, with shorter wool, commonly found in Scotland and Ireland.
The introduction of Black Faced Highland sheep to America first occurred in June, 1861, Hugh Brodie imported one ram and two ewes for Brodie & Campbell, New York Mills, New York. In 1867 this flock and increase was purchased by T. L. Harison of Morley, St. Lawrence County, New York. Isaac Stickney of New York also imported a small flock about 1867 for his farm in Illinois.

Blackface ewes are excellent mothers and will often attempt to defend their lambs against predators. They are good milkers and are able to yield a lamb crop and a wool clip even when on marginal pastures. The breed spread from the border areas during the 19th century to the highlands and the Scottish islands. They also crossed to Northern Ireland and the US. There are flocks scattered across the USA but this robust little breed has remained a minor breed in North America. Blackface lambs yield a carcass ideal for the modern consumer. The meat is free of superfluous fat and waste and is known the world over for its distinct flavor. Although they are not large sheep they have enormous potential for the production of high quality lean lamb for today's health conscious consumer.

Artisans have long treasured the horns of the Blackface for the carving of shepherd's crooks and walking sticks. In the US the fleeces are becoming of interest to fiber artists and hand spinners for use in tapestry and the making of rugs and saddle blankets. Source: Wikipedia