This is an ancient breed of cattle that has acclimated to the harsh environmental conditions of the Scottish Highlands. The breed comes in several colors: red; black; yellow; dun; white; brindle; silver. The cattle are renowned for their shaggy coats, and long horns. They are slow to mature, typically taking 24 months, or more to reach a full adult weight. Highland cattle were first brought to the U.S. in 1884 to improve the blood lines of the cattle herds in the west.

Highlands require little in the way of shelter, feed supplements, or expensive grain to achieve and maintain good condition. Cold weather and snow have little effect on them. They are raised as far north as Alaska and the Scandinavian countries. Highland cattle are excellent browsers; they are able to clear a brush lot with speed and efficiency. Despite long horns and an unusual appearance, Highlands are even-tempered, bulls as well as cows. They can be halter trained.

Highland beef is meat that is lean, well marbled and flavorful with little outside waste fat (they are insulated by long hair rather than a thick layer of fat).

Highland and Highland crosses have graded in the top of their respective classes at the prestigious National Western Stock Show in Denver, Colorado. In the British Isles, Highland beef is recognized as the finest available and fetches premium prices. The British Royal family keeps a large herd of Highlands at Balmoral Castle, near Braemar, Scotland, and considers them their beef animal of choice.