Selected Beef Breeds
 Galloway.
Galloways are a hardy breed that originated on the exposed
uplands of Galloway in the South West of Scotland. Colours are
black, dun, red or belted, with the characteristic white belt
encircling the body.
These naturally polled animals are eminently
suited for converting rough grazing into lean meat. Their double
coat of long outer hair to shed the rain and soft undercoat for
warmth eliminate the need for expensive winter housing. The cows
are long living and noted for their rich milk, so make good
sucklers for rearing calves by terminal sires, as well as being
used for pure breeding. |
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 Aberdeen-Angus.
Aberdeen-Angus is the fastest growing breed of beef cattle in
the British Isles, indeed in the world, which reflects growing
consumer demand for quality beef with the guarantee and
assurance of quality which only Aberdeen-Angus can offer.
Aberdeen-Angus cattle are easily managed
which is an important economic consideration with less labour
available on most farms. Advantages include natural polling (hornlessness)
which makes for easy calving, regular breeding, good foraging
ability, longevity and the ability to produce the highest
quality beef naturally on a minimum of concentrate feeding.
Aberdeen-Angus cross calves grow quickly and efficiently into
highly acceptable quality carcases which meet the modern demand
for medium-sized carcases of around 280kg - 320kg. |
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 Shorthorn.
Records of the Beef Shorthorn can be found back to the 18th
century. Many of the first notable breeders were farming in the
North East of England, and gave rise to the early name of the
breed, the Durham. The Beef Shorthorn is registered in the
oldest herd book in the world, the first volume being published
in 1822. During the 19th century two distinct strains of cattle
were bred; one predominantly for milk production and the other
concentrating on beef quality. Many of the main Beef Shorthorn
herds were developed in Scotland.
The breed is characterised by its colour, and
cattle can be a deep red, white, or a mixture of the two, roan.
It is a medium to large breed, with a characteristic strength of
bone and structural robustness. Despite a period between the
1970's and the 1990's when the breed became unfashionable and
seriously declined in numbers, the breed is now undergoing a
major resurgence. |
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 Highland.
This handsome, hardy, native Scottish breed, typified in
appearance by long, flowing hair and majestic, sweeping horns,
has a long and distinguished history throughout the world.
On the vast acreages of poor mountain land
with high rainfall, Highland cattle excel and thrive where no
other cattle breed could exist. Making the most of poor forage,
calving outside in all weathers and seldom, if ever, housed they
make a real economic contribution to hill and upland areas. Able
to withstand extreme weather conditions and to survive naturally
and comfortably with no need for extensive feeding of
concentrates, the breed also enjoys great longevity.
The unique maternal attributes of the pure
Highland cow make her the first choice for the production of
commercial hill cows. These can be sired by many different
breeds of bull; recently excellent results have been obtained
using continental sires. Pure Highland beef is able to command a
premium price over other beef due to its fine texture, succulent
flavour and healthy eating appeal. It is slow-maturing,
producing beef that is lean but well-marbled with low fat and
cholesterol levels, whilst remaining rich in protein and taste,
criteria increasingly demanded by today's market. |
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