Highland Cattle

Suckler

Has anyone any experience with Highland cattle? Seem to be hardy animals, Less fat content than mainstream beef breeds and a lot less cholesterol than other breeds. Is there a market for them though?

Might have to adapt the crush to handle those horns though!

http://www.donedeal.ie/for-sale/livestock/2001886

http://www.youtube.com/watch?v=hLpQAZ5CfrQ&feature=related

manbearpig

I have some.

They are very hardy and will eat anything.

The crush is no problem to them, you'd be amazed the gaps they will get through and they know exactly what length those horns are!

I don't know what market there would be as finished weights would be on the low side as they are light framed but this makes them ideal for poor/wet ground.

MBP

Suckler

manbearpig wrote: »

I have some.

They are very hardy and will eat anything.

The crush is no problem to them, you'd be amazed the gaps they will get through and they know exactly what length those horns are!

I don't know what market there would be as finished weights would be on the low side as they are light framed but this makes them ideal for poor/wet ground.

MBP

Cheers MBP
They sound like they'd suit our land, a good few areas of bottoms covered in rushes.
What are the bull temperments like? Again I've read a good few articles saying the are very docile but would like to have first hand experience.
Finished weights wouldn't bother me too much at the moment, I've had to emmigrate for the time being so the father is looking after things. He's retired and doing it purely because he enjoys it. Every animal he has ends up bucket fed and like a pet. When (if) I return home I'd just look at getting in to something of a niche market if I could.

JohnBoy

less fat generally equals less flavour though. screw low fat tasteless meat have a rib eye once a month instead.

Suckler

JohnBoy wrote: »

less fat generally equals less flavour though. screw low fat tasteless meat have a rib eye once a month instead.

I'd agree with that too!

JohnBoy

mmmm aldi specially selected rib eye.....


mmmmmmm


Friday night is steak night people.

manbearpig

Suckler wrote: »

Cheers MBP
They sound like they'd suit our land, a good few areas of bottoms covered in rushes.
What are the bull temperments like? Again I've read a good few articles saying the are very docile but would like to have first hand experience.
Finished weights wouldn't bother me too much at the moment, I've had to emmigrate for the time being so the father is looking after things. He's retired and doing it purely because he enjoys it. Every animal he has ends up bucket fed and like a pet. When (if) I return home I'd just look at getting in to something of a niche market if I could.

If they will be bucket fed there will be no problem but left to their own devices they do have a tendency to become wild (like any cattle).

A lot of this comes from the hair covering their eyes and obstructing vision and making it easier to startle them.

what happen

hi sucker i saw a neighbour with them very nice cattle but i know it part of the breed but i dont like the horns. could a man have them without horns or would it not look right. you would have to outwinter because they would sweat a lot inside with the long hair and you would have a very big problem with lice.

Butcher Boy

no fat no taste also all meat should cook in its own fat. it is hard to beat the black polly killing them now for 30 years

Suckler

Butcher Boy wrote: »

no fat no taste also all meat should cook in its own fat. it is hard to beat the black polly killing them now for 30 years

I'd agreet to a point. I've had some met where before It's a chore to separate the fat from the meat. Roast joints always require that extra bit of fat to enhance flavour. However, this leads to higher levels of saturate fat.

manbearpig

Butcher Boy wrote: »

no fat no taste also all meat should cook in its own fat. it is hard to beat the black polly killing them now for 30 years

We killed a 18 month old bull for our own use and it tastes very good indeed.

There is not a huge amount of fat on the outside of the meat but it is well marbled.

Everyone has their favorite and mine would be Hereford heifer beef hung for the 3 weeks but i would be interested to try a Highland heifer! mmmmmmm

MBP