Last year, Nelson ended up harvesting five to six head for direct sales, with a goal of getting to at least 10. So, it doesn't change the character of the beef, but I think it gives me more flexibility." The cross gives me a bigger, more muscled frame, but it's still hearty in the winter, and the meat is tender and flavorful. My 4-year-old daughter helps me feed cattle, and I'm not afraid to bring her into the pens with me. "In my experience, they have the same temperament as Highlands - calm and not too flighty, spooky, or aggressive. His choice of the Gelbvieh was considered. He's trying a Gelbvieh-Highland cross, aimed at giving him more supplies throughout the year. Like many cattle producers, Nelson likes the idea of crossbreeding to see if he can improve performance. They go in the shade, catch a breeze and lay down." Even on a 100-degree day here, I haven't seen them struggle. There's blood flow in horns, and if you grab them on a hot day, they are really hot. "Their horns act like big radiators they are a heat exchanger. Nelson said most people don't know it, but those horns have a purpose that goes to more than protection against predators. She might poke you in the rear if you're slow with the treats, but that's about as bad as it gets."Īnd what about those horns? Cows can have up to an impressive 48-inch span. But she's one you never worry about having your kids around. Never did I think I'd be talking about a cow like that. We have one heifer, Effie Mae, and she is moody if you don't brush her every day, give her pets and treats. Give them water, shade and grass and you're good," he said. Nelson said he'd describe Highland as a "very hearty, pasture-raised breed." I still had it planned that I'd get some Hereford, but the more I was around the Highland, the more I appreciated their character and temperament, and the quality of the beef." "I started out small, with just four head. When he started learning about the breed, and how well they did on forages, his plans changed. But one thing led to another, and he met a guy who raised Highlands. He was especially interested in the grass-fed niche. His intention after working for a couple of cattle operations was to raise Herefords. Like most good things, Nelson never saw his Highland business coming. We were lucky we got all the cattle harvested except one steer." "The steers were ready to go, the customers were ready, and then everything started slamming shut. "COVID-19 broke out during what is our traditional marketing time," said Nelson. But like other producers trying to market directly, they've run into backlogs at the locker this year.
Numbers like that, along with the experience of eating Highland beef, have built a strong customer base for the Nelsons. Cholesterol content was 40.9 grams on the Highland 64.3 grams in the other breeds. UK studies give some specific data, showing fat content per 100 grams on a Highland at 4.5 grams other beef breeds overall averaged 15.6 grams.
As a result, Highland beef has been consistently shown to be lower in fat and cholesterol than other breeds. A recent study from the Scottish Agricultural College notes the breed's heavy coat, which insulates against the climate, also reduces development of excess back fat. Studies in Canada and the UK, where naturally aged Highland beef is more common, report it registers higher on the tenderness scale than anything in the feedlot. We have all been conditioned to think that's the case, but it's not true." Fatty cuts of meat don't necessarily mean tender. The meat isn't as marbled as what a lot of people are used to seeing, but it's incredibly lean and really tender. You finish them at an older age, around 2 years, when they'll average about 1,100 pounds on the hoof. Their rate of gain is probably half of Angus. "Compared to your Angus, Highland cattle are much slower maturing. "It's all about how the Highland grow," said Nelson. Those genetics are one of the big advantages of this breed. With Highland beef, Nelson said one of the first things new buyers mention after trying it is how tender and lean it is compared to supermarket beef. On Nelson's central Iowa operation, Cardinal Creek Farm, these cattle provide a consumer-direct revenue stream the fifth-generation farm family intends to keep building on. But there's a lot more to the breed than meets the eye. Josh Nelson refers affectionately to his Highland cattle as "long-haired hippie cows." They are definitely head-turners.
(DTN/Progressive Farmer photo by Matthew Wilde) Good temperaments and tender beef have made Highland cattle a favorite among some producers.
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