Highland cattle

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Highland cattle a.k.a longhorn a.k.a Hairy Coo are an ancient Scottish breed of cattle with long horns and shaggy pelts. There are also Highland Dairy Cows which are native to Scotland. The breed was developed in the Highlands and western coastal regions of Scotland, and breeding stock has been exported to Australia and North America since the 1900s. 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 (most likely due to the rugged nature of their native Scottish Highlands), which will eat plants other cattle avoid. They both graze and browse. 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. This coat also makes them a good breed for cold Northern climates.

Highland cattle were the earliest registered breed, with the registry ("herd book") established in 1884. Although groups of cattle are generally called herds, a group of highlands is known as a fold. The breed is affectionately known as "shaggy coos" or "hairy coos" in parts of Scotland. They were also known as "kyloes" in Lowland Scots - possibly a corruption of Gàidhealach meaning of "Gaelic culture", or by conflation with "kye", an old name for cow.

Notably, Highland cattle were successfully established in Italian Dolomites, in wide open areas. Their hair provides protection during the cold winters, and their skill in browsing for food is also important in order to survive in such a steep mountain area.