OMG...can you imagine a pasture full of These and Cotswold Sheep? It might be a cuteness overload.
Scottish Highland Cattle. Although originally in either red or black
They are now cross bred and come in many colours including a silvery white with a pink nose.
Short and heavy (upwards of 1,800 pounds) they are raised primarily for meat, although some households keep a house-cow for milk as well. Their milk is extremely high in fat and is good for cheeses, butter and cream.
The Highland Breed has been in Scotland since the 6th Century. They are built perfectly for the cold harsh Scottish winters with a soft downy coat insuating beneath long shaggy hair giving them the nickname
"Fluffy Cattle"
and their hides are also in great demand.
Both the cows and bulls have long horns.
The Meat.
Highland beef is pricey. Sirloin starts at $15. a pound. You can buy some here if you want to try it yourself. They deliver quickly and everywhere.
http://cobblestonefarmhighlandcattle.com/beef-for-sale.php
I trimmed the generous sirloin above by hand, and used the trimmings for stew meat. It is a firm, compact meat without much marbling. Low in cholesterol and surprisingly flavorful and tender given its lack of fat. I was expecting it to be much drier...like buffalo. Not so. Braised and then finished quickly in a hot oven it is delicious.
Looking for my sampler of Highland Cheeses soon!
More anon...
