After much research, we delved into the world of Highland Cattle. Growing up with traditional Angus and Herefords, the black angus was a no brainer addition to the farm. Coupled with the cuteness of Highland Cattle, research showed that combining the genetics of the two brings out the best of both worlds. 

Highland cattle are a perfect selection for crossbreeding. They are the hardiest of cattle with the highest food conversion factor. Crossing them with other breeds produces a faster growing and more commercial animal without losing the hardiness and low maintenance of the pure Highland. As Highlands have virtually untampered genetics since the 12th century, they are quite different from most other cattle. This provides maximum heterosis effect in crossbreeding.

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Crossbreeding with a Highland bull on commercial cows virtually eliminate calving problems and increases calf survival with strong and healthy calves. This is particularly effective with first calf heifers. Crossbred calves will retain their familiar appearance. The horns are recessive and are not expressed when bred to a polled animal. Highland cross calves have increased vigor and hardiness, as well as natural disease resistance, forage ability, and high efficiency.

One of the first things buyers mention after trying it, is how tender and lean it is compared to supermarket beef. Compared to your Angus, Highland cattle are much slower maturing. Their rate of gain is probably half of Angus. You finish them at an older age, around 2 years, when they’ll average about 1,100 pounds on the hoof. The meat isn’t as marbled as what a lot of people are used to seeing, but it’s incredibly lean and really tender. Fatty cuts of meat don’t necessarily mean tender. We have all been conditioned to think that’s the case, but it’s not true.