Taken at the Highland Cattle centre near Hexham, Northumberland last year.
The breed was developed in the Scottish Highlands and western coastal regions of Scotland, and breeding stock has been exported to the rest of the world, especially Australia and North America, since the 1900s and is used as grazer in nature reserves in the Netherlands. The breed was developed from two sets of stock, one originally black, and the other reddish. Today, Highland cattle come in a wide variety of colours.
Highlands are known as a hardy breed due to the rugged nature of their native Scottish Highlands, with high rainfall and strong winds. They both graze and browse and eat plants other cattle avoid. The meat tends to be leaner than most beef, as highlands get most of their insulation from their thick shaggy hair rather than subcutaneous fat. The coat also makes them a good breed for cold Northern climates.