Originally there were two distinct classes: the slightly smaller and usually black Kyloe, whose primary domain was the islands off the west coast of northern Scotland; the other, a larger animal generally reddish in color, whose territory was the remote Highlands of Scotland. Today both of these strains are regarded as one breed, the Highland. In addition to the red and black of the original strains, yellow, dun and silver-white are also considered traditional colors. These are dun and red yearlings from our herd.

       We chose Highland cattle because of their hardiness. Highland cattle are a slow growing breed with long, thick, shaggy coats and a thrifty nature with enables them to survive in the harshest weather. Highlands require little in the way of shelter, feed supplements, or expensive grains to achieve and maintain good condition and fitness. In fact, Highland cattle seem to enjoy conditions in which many other breeds would perish. Cold weather and snow have little effect on them. They have been raised as far north as Alaska and the Scandinavian countries. They also adapt well to the more southerly climates with successful herds as far south as Texas and Georgia. They require little shelter. A good stand of trees is sufficient for protection in winter weather and shade in the heat of summer.

       Because of their double coat, they do not put on a thick layer of fat for warmth. Their meat is a marbled, fine grained beef that is lean but of very good quality and taste. It has been said that the Highland will eat what other cattle pass by... and get fat on it! 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. The Highland is also an excellent browser, able to clear a brush lot with speed and efficiency.

       Long lashes and forelocks shield Highland eyes from flying insects, and as a result, pinkeye and cancer eye are uncommon. Highlands do not stress easily, so stress-related diseases rarely occur. And other bovine diseases affect the Highland less, due to the genetic advantages they have achieved. They also have a higher intelligence than modern breeds of cattle and are easily halter trained.

       The Kerry is a small-sized, fine-boned dairy breed, mostly black in color. Cows weigh between 780-1000 pounds and are horned. Milk production averages 7000-8000 pounds, but can occasionally exceed 10,000 pounds, with over 4% butterfat. Kerries are hardy and long-lived, often still calving at 14-15 years of age.

       By 1983 the world population of pedigreed Kerries had dropped to around 200. The Irish Department of Agriculture has since taken steps to support the maintenance of the breed and numbers are again creeping upwards, but are still globally rare, thus the few herds still around are of great importance. There are currently about 400 Kerries left in the world, most living in Ireland and Canada.

       Our Lady of the Rock introduced Kerry cows into its herd in 1997 in an effort to help save this very rare breed. It is not a high yielder of milk making it great for families who wish to hand milk. This breed, like the Scottish Highlands, can survive in the harshest of conditions. We recently acquired our own young bull, Seamus, from the New England Heritage Breeds Conservancy, in hope of producing more of these animals for sale.