What Sian says is mostly true, but I things are swinging back towards the native British breeds - in Orkney these are mainly Shorthorns and Aberdeen Anguses. The main Continental breeds - in Orkney mostly Charolais, and Limousin - have some advantages over the British breeds. The Charolais offers rapid growth to a fairly large size, and the Limousin offers excellent carcass confirmation, that is it gives larger quantities of beef for a carcass of a given size. The reason that the Continental breeds have achieved a position of dominance (which is declining from its peak of 10-15 years ago) is that the farmer gets paid for quantity of beef, not quality. This gives the Continental breeds the advantage over the British breeds. The British breeds offer the advantage of higher quality beef. This is in part due to the marbling that the beef from most British breed has, and the Continental breeds lack. Also recent research in Australia has discovered some of the genes responsible for making the beef tender, and some of the top stock bulls are now being tested for these genes. I don't know too much about this, but I believe that the British breeds tend to score well. Other advantages that the British breeds offer is general hardiness - particularly true of the Highland, but also the Shorthorn, and other British breeds - easy calving, a good temperament, and greater longevity. In general they are cheaper and easier to keep. This is becoming a greater advantage as production subsidies are phased out and farmers cut costs and farm more extensively as a result. The market for beef is changing and farmers are more likely to get paid for quality rather than quantity, in addition beef marketed as from a "traditional native British breed" can command a premium (in UK markets certainly) in addition to any premium due to superior quality. I would expect to see the numbers of native British breeds increase over the next 10-20 years, particularly Shorthorns and Aberdeen Anguses, with the main loser being the Limousin. I doubt that there will be many Highland cattle being farmed on a commercial basis - they are small, slow growing, have huge horns (try giving one of them an injection without anyone else to help you!), and I believe they can be quite bad tempered at times. They are very hardy, and can eat just about anything - and tourists love them. Robert On Wed, 19 Sep 2007 20:03:57 +0100 "Sian Thomas" <[email protected]> wrote: > I think the more "modern" breeds introduced into the UK >are more productive > for beef farming, such as Simmental, Limosin etc than >the traditional > Highland cattle. These are often crossed with "UK" >breeds such a angus, > hereford etc. Highland Cattle are not much good as >commercial dairy cows > either as they don't have a high enough milk yield. > > There are some Highland cattle in Orkney. Some at North >Walls (Hoy) and I > know someone who has a farm out at Sandwick who has just >purchased some. I > think they are perhaps considered more as a "hobby". As >you say, the blunt > economics of farming means they are not often seen on >these shores. > > Sian > > > > ----- Original Message ----- >From: "stephen davie" <[email protected]> > To: <[email protected]> > Sent: Tuesday, September 18, 2007 5:36 PM > Subject: [ORCADIA] Highland Cattle > > >> One of the favorite beasts here is the Highland Cattle >>breed. Poor as >> they are on the test stations for daily rate of gain on >>controlled >> programs, they have become hereabouts "estate cattle", >>with slow >> growth and several unique qualities but with incredible >>personable >> traits. They are frugal keepers, existing on the >>toughest of pasture >> and in the worst of weather with little or no shelter. >>They have a >> great fury hide to tan like a buffalo, and great >>whacking horns to >> intimidate city folk intruders.Ttheir back fat content >>measures less >> than skinned boned chicken breast. They inspire a >>dignified air to >> any country place, like a cupola and a wind vane on a >>barn roof. >> >> I understand the blunt economics of the cattle biz, but >>indeed why >> are there not more highlands in Orkney? Were they not >>the original >> beasts up there? >> >> Stephen >> >> (google highland cattle association) >> _______________________________________ >> Orcadia Group Photo Album >> http://tinyurl.com/28bx9x >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' >>without the >> quotes in the subject and the body of the message >> > > _______________________________________ > Orcadia Group Photo Album > http://tinyurl.com/28bx9x > ------------------------------- > To unsubscribe from the list, please send an email to >[email protected] with the word 'unsubscribe' >without the quotes in the subject and the body of the >message >

>From my own experience, the highland bulls are docile as lambs, it is the kye who are very territorial and protective, esp. if there are bairns or weans in their family groups and you are in amongst them or come between them and their wee ones. Cheers, Nan On 20/09/2007, [email protected] <[email protected]> wrote: > What Sian says is mostly true, but I things are swinging > back towards the native British breeds - in Orkney these > are mainly Shorthorns and Aberdeen Anguses. > > The main Continental breeds - in Orkney mostly Charolais, > and Limousin - have some advantages over the British > breeds. The Charolais offers rapid growth to a fairly > large size, and the Limousin offers excellent carcass > confirmation, that is it gives larger quantities of beef > for a carcass of a given size. > > The reason that the Continental breeds have achieved a > position of dominance (which is declining from its peak of > 10-15 years ago) is that the farmer gets paid for quantity > of beef, not quality. This gives the Continental breeds > the advantage over the British breeds. > > The British breeds offer the advantage of higher quality > beef. This is in part due to the marbling that the beef > from most British breed has, and the Continental breeds > lack. Also recent research in Australia has discovered > some of the genes responsible for making the beef tender, > and some of the top stock bulls are now being tested for > these genes. I don't know too much about this, but I > believe that the British breeds tend to score well. > > Other advantages that the British breeds offer is general > hardiness - particularly true of the Highland, but also > the Shorthorn, and other British breeds - easy calving, a > good temperament, and greater longevity. In general they > are cheaper and easier to keep. This is becoming a greater > advantage as production subsidies are phased out and > farmers cut costs and farm more extensively as a result. > > The market for beef is changing and farmers are more > likely to get paid for quality rather than quantity, in > addition beef marketed as from a "traditional native > British breed" can command a premium (in UK markets > certainly) in addition to any premium due to superior > quality. > > I would expect to see the numbers of native British breeds > increase over the next 10-20 years, particularly > Shorthorns and Aberdeen Anguses, with the main loser being > the Limousin. I doubt that there will be many Highland > cattle being farmed on a commercial basis - they are > small, slow growing, have huge horns (try giving one of > them an injection without anyone else to help you!), and I > believe they can be quite bad tempered at times. They are > very hardy, and can eat just about anything - and tourists > love them. > > Robert > > > On Wed, 19 Sep 2007 20:03:57 +0100 > "Sian Thomas" <[email protected]> wrote: > > I think the more "modern" breeds introduced into the UK > >are more productive > > for beef farming, such as Simmental, Limosin etc than > >the traditional > > Highland cattle. These are often crossed with "UK" > >breeds such a angus, > > hereford etc. Highland Cattle are not much good as > >commercial dairy cows > > either as they don't have a high enough milk yield. > > > > There are some Highland cattle in Orkney. Some at North > >Walls (Hoy) and I > > know someone who has a farm out at Sandwick who has just > >purchased some. I > > think they are perhaps considered more as a "hobby". As > >you say, the blunt > > economics of farming means they are not often seen on > >these shores. > > > > Sian > > > > > > > > ----- Original Message ----- > >From: "stephen davie" <[email protected]> > > To: <[email protected]> > > Sent: Tuesday, September 18, 2007 5:36 PM > > Subject: [ORCADIA] Highland Cattle > > > > > >> One of the favorite beasts here is the Highland Cattle > >>breed. Poor as > >> they are on the test stations for daily rate of gain on > >>controlled > >> programs, they have become hereabouts "estate cattle", > >>with slow > >> growth and several unique qualities but with incredible > >>personable > >> traits. They are frugal keepers, existing on the > >>toughest of pasture > >> and in the worst of weather with little or no shelter. > >>They have a > >> great fury hide to tan like a buffalo, and great > >>whacking horns to > >> intimidate city folk intruders.Ttheir back fat content > >>measures less > >> than skinned boned chicken breast. They inspire a > >>dignified air to > >> any country place, like a cupola and a wind vane on a > >>barn roof. > >> > >> I understand the blunt economics of the cattle biz, but > >>indeed why > >> are there not more highlands in Orkney? Were they not > >>the original > >> beasts up there? > >> > >> Stephen > >> > >> (google highland cattle association) > >> _______________________________________ > >> Orcadia Group Photo Album > >> http://tinyurl.com/28bx9x > >> ------------------------------- > >> To unsubscribe from the list, please send an email to > >> [email protected] with the word 'unsubscribe' > >>without the > >> quotes in the subject and the body of the message > >> > > > > _______________________________________ > > Orcadia Group Photo Album > > http://tinyurl.com/28bx9x > > ------------------------------- > > To unsubscribe from the list, please send an email to > >[email protected] with the word 'unsubscribe' > >without the quotes in the subject and the body of the > >message > > > > _______________________________________ > Orcadia Group Photo Album > http://tinyurl.com/28bx9x > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > -- Nan Fowler 19/11 Bristo Place Edinburgh EH1 1EZ 'If I can't dance I don't want to be in your revolution'

Ineresting.... Fact is, beef fat is just unholy unkind to our arteries. However Highland cattle have been proven time and time again to contain about the fat equal to that of skinned boneless range chickens, or wild venison or moose meat. For this reason, small producers outside the mainstream of the commercial cattle business, can market their beef to a growing number of informed consumers, who want to eat something high in protein, divest of toxins, farm chemicals, hormone implants (tags), and which was grown on natural or organic food, not the witches brew that mad cow disease is often identified with....feed containing animal matter etc. ought not be fed to cattle ya know. Indeed some clever Highland producers sell their ground highland cross beef for double the commercial store prices, or almost. Mindya... yup, the more hearty established Brit breeds, the Angus (red and black) and the Herford and Herford f1 crosses to things like Charolais, are a solid bet for a conservative farmer with traditional marketing tools and access. Those big limos and charolais can exceed five pounds of daily weight gain from the 500 pound mark to about 1300 pounds. and the herfords are so hardy. That is enormous, and their big long loins stack up the best cuts of beef like no others, but it's that fat, and the world is getting wiser. Thus Her Majesty the Queen is thinking ahead with her handsome Fold of Highlands at Balmoral. Google up Highlands at Balmoral and check it out. And as for the horns and fur, when you put a critter out on thin harsh natural cover, the horns are it's defense, and the hide the same. Those horns can sell for a mighty handsome price at slaughter, and the hide tanned is a thing to behold...akin to a buffalo robe. I wouldn't be at all afraid to needle a highland, as hereabouts, we don't needle them in the head....haha. They are not spooky cattle, like the limos and other exotics. In truth, at our annual Royal Winter Fair, where my late wife had a commercial outlet in the hobby vein, the Highlands were few and we' hear the giggles by the longhairs pens from passing commercial cattlemen of the long loin breeds. But then a prominent Canuk business family bought a fold of Highlands, and low and behold, Highland Day is now the big event, with the huge Highland Pipe Band ushering the furry beasts into the Colesium while thousands watch in awe and admiration. HIghland cattle in Canada are few, but you can bet they are the favourite at all the fairs that they are involved with. In agriculture, as in other venues, not everything from the past is wrong. We live in a sterilized, genetically altered, pressurized agriculture world, and science is only beginning now to understand the consequences of always putting the almighty buck first, ahead of our own well being. I am convinced they are indeed from Norway originally, based on the bit of reading I have done. The herford/highland cross breed calf is a thing to behold, as are any of the purebred highland calves. Some independent thinking Orcadian farmer might do well to offer organic highland beef to the market there. Ode to the Hairy Horny HIghlands: Fer there's nothin' that's new 'Bout a proud wee highland coo. Slow to grow and hairy too Those horns fer sure could run ya through. But when it comes to a home made stew Only that Highland Beef will do. Cheers....Stephen On Sep 20, 2007, at 11:31 AM, <[email protected]> <[email protected]> wrote: > What Sian says is mostly true, but I things are swinging > back towards the native British breeds - in Orkney these > are mainly Shorthorns and Aberdeen Anguses. > > The main Continental breeds - in Orkney mostly Charolais, > and Limousin - have some advantages over the British > breeds. The Charolais offers rapid growth to a fairly > large size, and the Limousin offers excellent carcass > confirmation, that is it gives larger quantities of beef > for a carcass of a given size. > > The reason that the Continental breeds have achieved a > position of dominance (which is declining from its peak of > 10-15 years ago) is that the farmer gets paid for quantity > of beef, not quality. This gives the Continental breeds > the advantage over the British breeds. > > The British breeds offer the advantage of higher quality > beef. This is in part due to the marbling that the beef > from most British breed has, and the Continental breeds > lack. Also recent research in Australia has discovered > some of the genes responsible for making the beef tender, > and some of the top stock bulls are now being tested for > these genes. I don't know too much about this, but I > believe that the British breeds tend to score well. > > Other advantages that the British breeds offer is general > hardiness - particularly true of the Highland, but also > the Shorthorn, and other British breeds - easy calving, a > good temperament, and greater longevity. In general they > are cheaper and easier to keep. This is becoming a greater > advantage as production subsidies are phased out and > farmers cut costs and farm more extensively as a result. > > The market for beef is changing and farmers are more > likely to get paid for quality rather than quantity, in > addition beef marketed as from a "traditional native > British breed" can command a premium (in UK markets > certainly) in addition to any premium due to superior > quality. > > I would expect to see the numbers of native British breeds > increase over the next 10-20 years, particularly > Shorthorns and Aberdeen Anguses, with the main loser being > the Limousin. I doubt that there will be many Highland > cattle being farmed on a commercial basis - they are > small, slow growing, have huge horns (try giving one of > them an injection without anyone else to help you!), and I > believe they can be quite bad tempered at times. They are > very hardy, and can eat just about anything - and tourists > love them. > > Robert > > > On Wed, 19 Sep 2007 20:03:57 +0100 > "Sian Thomas" <[email protected]> wrote: >> I think the more "modern" breeds introduced into the UK >> are more productive >> for beef farming, such as Simmental, Limosin etc than >> the traditional >> Highland cattle. These are often crossed with "UK" >> breeds such a angus, >> hereford etc. Highland Cattle are not much good as >> commercial dairy cows >> either as they don't have a high enough milk yield. >> >> There are some Highland cattle in Orkney. Some at North >> Walls (Hoy) and I >> know someone who has a farm out at Sandwick who has just >> purchased some. I >> think they are perhaps considered more as a "hobby". As >> you say, the blunt >> economics of farming means they are not often seen on >> these shores. >> >> Sian >> >> >> >> ----- Original Message ----- >> From: "stephen davie" <[email protected]> >> To: <[email protected]> >> Sent: Tuesday, September 18, 2007 5:36 PM >> Subject: [ORCADIA] Highland Cattle >> >> >>> One of the favorite beasts here is the Highland Cattle >>> breed. Poor as >>> they are on the test stations for daily rate of gain on >>> controlled >>> programs, they have become hereabouts "estate cattle", >>> with slow >>> growth and several unique qualities but with incredible >>> personable >>> traits. They are frugal keepers, existing on the >>> toughest of pasture >>> and in the worst of weather with little or no shelter. >>> They have a >>> great fury hide to tan like a buffalo, and great >>> whacking horns to >>> intimidate city folk intruders.Ttheir back fat content >>> measures less >>> than skinned boned chicken breast. They inspire a >>> dignified air to >>> any country place, like a cupola and a wind vane on a >>> barn roof. >>> >>> I understand the blunt economics of the cattle biz, but >>> indeed why >>> are there not more highlands in Orkney? Were they not >>> the original >>> beasts up there? >>> >>> Stephen >>> >>> (google highland cattle association) >>> _______________________________________ >>> Orcadia Group Photo Album >>> http://tinyurl.com/28bx9x >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> [email protected] with the word 'unsubscribe' >>> without the >>> quotes in the subject and the body of the message >>> >> >> _______________________________________ >> Orcadia Group Photo Album >> http://tinyurl.com/28bx9x >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' >> without the quotes in the subject and the body of the >> message >> > > _______________________________________ > Orcadia Group Photo Album > http://tinyurl.com/28bx9x > ------------------------------- > To unsubscribe from the list, please send an email to ORCADIA- > [email protected] with the word 'unsubscribe' without the quotes > in the subject and the body of the message

Tastes good Sent from my BlackBerry® wireless device -----Original Message----- From: stephen davie <[email protected]> Date: Thu, 20 Sep 2007 15:43:56 To:[email protected] Subject: Re: [ORCADIA] Highland Cattle Ineresting.... Fact is, beef fat is just unholy unkind to our arteries. However Highland cattle have been proven time and time again to contain about the fat equal to that of skinned boneless range chickens, or wild venison or moose meat. For this reason, small producers outside the mainstream of the commercial cattle business, can market their beef to a growing number of informed consumers, who want to eat something high in protein, divest of toxins, farm chemicals, hormone implants (tags), and which was grown on natural or organic food, not the witches brew that mad cow disease is often identified with....feed containing animal matter etc. ought not be fed to cattle ya know. Indeed some clever Highland producers sell their ground highland cross beef for double the commercial store prices, or almost. Mindya... yup, the more hearty established Brit breeds, the Angus (red and black) and the Herford and Herford f1 crosses to things like Charolais, are a solid bet for a conservative farmer with traditional marketing tools and access. Those big limos and charolais can exceed five pounds of daily weight gain from the 500 pound mark to about 1300 pounds. and the herfords are so hardy. That is enormous, and their big long loins stack up the best cuts of beef like no others, but it's that fat, and the world is getting wiser. Thus Her Majesty the Queen is thinking ahead with her handsome Fold of Highlands at Balmoral. Google up Highlands at Balmoral and check it out. And as for the horns and fur, when you put a critter out on thin harsh natural cover, the horns are it's defense, and the hide the same. Those horns can sell for a mighty handsome price at slaughter, and the hide tanned is a thing to behold...akin to a buffalo robe. I wouldn't be at all afraid to needle a highland, as hereabouts, we don't needle them in the head....haha. They are not spooky cattle, like the limos and other exotics. In truth, at our annual Royal Winter Fair, where my late wife had a commercial outlet in the hobby vein, the Highlands were few and we' hear the giggles by the longhairs pens from passing commercial cattlemen of the long loin breeds. But then a prominent Canuk business family bought a fold of Highlands, and low and behold, Highland Day is now the big event, with the huge Highland Pipe Band ushering the furry beasts into the Colesium while thousands watch in awe and admiration. HIghland cattle in Canada are few, but you can bet they are the favourite at all the fairs that they are involved with. In agriculture, as in other venues, not everything from the past is wrong. We live in a sterilized, genetically altered, pressurized agriculture world, and science is only beginning now to understand the consequences of always putting the almighty buck first, ahead of our own well being. I am convinced they are indeed from Norway originally, based on the bit of reading I have done. The herford/highland cross breed calf is a thing to behold, as are any of the purebred highland calves. Some independent thinking Orcadian farmer might do well to offer organic highland beef to the market there. Ode to the Hairy Horny HIghlands: Fer there's nothin' that's new 'Bout a proud wee highland coo. Slow to grow and hairy too Those horns fer sure could run ya through. But when it comes to a home made stew Only that Highland Beef will do. Cheers....Stephen On Sep 20, 2007, at 11:31 AM, <[email protected]> <[email protected]> wrote: > What Sian says is mostly true, but I things are swinging > back towards the native British breeds - in Orkney these > are mainly Shorthorns and Aberdeen Anguses. > > The main Continental breeds - in Orkney mostly Charolais, > and Limousin - have some advantages over the British > breeds. The Charolais offers rapid growth to a fairly > large size, and the Limousin offers excellent carcass > confirmation, that is it gives larger quantities of beef > for a carcass of a given size. > > The reason that the Continental breeds have achieved a > position of dominance (which is declining from its peak of > 10-15 years ago) is that the farmer gets paid for quantity > of beef, not quality. This gives the Continental breeds > the advantage over the British breeds. > > The British breeds offer the advantage of higher quality > beef. This is in part due to the marbling that the beef > from most British breed has, and the Continental breeds > lack. Also recent research in Australia has discovered > some of the genes responsible for making the beef tender, > and some of the top stock bulls are now being tested for > these genes. I don't know too much about this, but I > believe that the British breeds tend to score well. > > Other advantages that the British breeds offer is general > hardiness - particularly true of the Highland, but also > the Shorthorn, and other British breeds - easy calving, a > good temperament, and greater longevity. In general they > are cheaper and easier to keep. This is becoming a greater > advantage as production subsidies are phased out and > farmers cut costs and farm more extensively as a result. > > The market for beef is changing and farmers are more > likely to get paid for quality rather than quantity, in > addition beef marketed as from a "traditional native > British breed" can command a premium (in UK markets > certainly) in addition to any premium due to superior > quality. > > I would expect to see the numbers of native British breeds > increase over the next 10-20 years, particularly > Shorthorns and Aberdeen Anguses, with the main loser being > the Limousin. I doubt that there will be many Highland > cattle being farmed on a commercial basis - they are > small, slow growing, have huge horns (try giving one of > them an injection without anyone else to help you!), and I > believe they can be quite bad tempered at times. They are > very hardy, and can eat just about anything - and tourists > love them. > > Robert > > > On Wed, 19 Sep 2007 20:03:57 +0100 > "Sian Thomas" <[email protected]> wrote: >> I think the more "modern" breeds introduced into the UK >> are more productive >> for beef farming, such as Simmental, Limosin etc than >> the traditional >> Highland cattle. These are often crossed with "UK" >> breeds such a angus, >> hereford etc. Highland Cattle are not much good as >> commercial dairy cows >> either as they don't have a high enough milk yield. >> >> There are some Highland cattle in Orkney. Some at North >> Walls (Hoy) and I >> know someone who has a farm out at Sandwick who has just >> purchased some. I >> think they are perhaps considered more as a "hobby". As >> you say, the blunt >> economics of farming means they are not often seen on >> these shores. >> >> Sian >> >> >> >> ----- Original Message ----- >> From: "stephen davie" <[email protected]> >> To: <[email protected]> >> Sent: Tuesday, September 18, 2007 5:36 PM >> Subject: [ORCADIA] Highland Cattle >> >> >>> One of the favorite beasts here is the Highland Cattle >>> breed. Poor as >>> they are on the test stations for daily rate of gain on >>> controlled >>> programs, they have become hereabouts "estate cattle", >>> with slow >>> growth and several unique qualities but with incredible >>> personable >>> traits. They are frugal keepers, existing on the >>> toughest of pasture >>> and in the worst of weather with little or no shelter. >>> They have a >>> great fury hide to tan like a buffalo, and great >>> whacking horns to >>> intimidate city folk intruders.Ttheir back fat content >>> measures less >>> than skinned boned chicken breast. They inspire a >>> dignified air to >>> any country place, like a cupola and a wind vane on a >>> barn roof. >>> >>> I understand the blunt economics of the cattle biz, but >>> indeed why >>> are there not more highlands in Orkney? Were they not >>> the original >>> beasts up there? >>> >>> Stephen >>> >>> (google highland cattle association) >>> _______________________________________ >>> Orcadia Group Photo Album >>> http://tinyurl.com/28bx9x >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> [email protected] with the word 'unsubscribe' >>> without the >>> quotes in the subject and the body of the message >>> >> >> _______________________________________ >> Orcadia Group Photo Album >> http://tinyurl.com/28bx9x >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' >> without the quotes in the subject and the body of the >> message >> > > _______________________________________ > Orcadia Group Photo Album > http://tinyurl.com/28bx9x > ------------------------------- > To unsubscribe from the list, please send an email to ORCADIA- > [email protected] with the word 'unsubscribe' without the quotes > in the subject and the body of the message _______________________________________ Orcadia Group Photo Album http://tinyurl.com/28bx9x ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

Yes Robert, I suspect you are right that the livestock breeds kept in the UK will change. In Orkney I know many beef farmers are going for the "Orkney Gold" label. On Graemsay a number of farmers are in schemes to get a premium for better quality beasts. Incidentally Stephen, kye with horns are not popular with Orkney farmers. Most kye in Orkney have to be over-winered in slatted-court byres, or tied up in stalls. Horns mean they are more likely to injure other kye, as well as the people handling them. The kye are taken off the fields about October to avoid them "poaching" up the ground and ruining the pasture for next year. They go back out to grass in March/April, depending on weather and ground conditions. Sian Graemsay ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Thursday, September 20, 2007 4:31 PM Subject: Re: [ORCADIA] Highland Cattle > > The market for beef is changing and farmers are more > likely to get paid for quality rather than quantity, in > addition beef marketed as from a "traditional native > British breed" can command a premium (in UK markets > certainly) in addition to any premium due to superior > quality. > > Robert > >

Following on some recent discussions - some photos of shipping kye from Graemsay availble at: http://www.graemsay.org.uk/ Click on the Orkney flag which is at the bottom of the left hand menu. Slide show should run itself, if not just click in middle of screen. Sian Graemsay

I guess the horn issue is a case of if you like the breed (highland) then you accept the horns. These cattle are seldom tied save for the times they are milked or need attention such as brushing or medical attention. They tend to be lighter, and don't punch up the pasture like the bigger beasts. In the winter, they yard up near a round bale feeder and the water troughs. They are a niche market that seems to survive, but their presence is so remarkable....proud and unique. Stephen On Sep 21, 2007, at 10:37 AM, Sian Thomas wrote: > Yes Robert, I suspect you are right that the livestock breeds kept > in the UK > will change. In Orkney I know many beef farmers are going for the > "Orkney > Gold" label. On Graemsay a number of farmers are in schemes to get a > premium for better quality beasts. > > Incidentally Stephen, kye with horns are not popular with Orkney > farmers. > Most kye in Orkney have to be over-winered in slatted-court byres, > or tied > up in stalls. Horns mean they are more likely to injure other kye, > as well > as the people handling them. The kye are taken off the fields > about October > to avoid them "poaching" up the ground and ruining the pasture for > next > year. They go back out to grass in March/April, depending on > weather and > ground conditions. > > Sian > Graemsay > > > ----- Original Message ----- > From: <[email protected]> > To: <[email protected]> > Sent: Thursday, September 20, 2007 4:31 PM > Subject: Re: [ORCADIA] Highland Cattle > > >> >> The market for beef is changing and farmers are more >> likely to get paid for quality rather than quantity, in >> addition beef marketed as from a "traditional native >> British breed" can command a premium (in UK markets >> certainly) in addition to any premium due to superior >> quality. >> >> Robert >> >> > > _______________________________________ > Orcadia Group Photo Album > http://tinyurl.com/28bx9x > ------------------------------- > To unsubscribe from the list, please send an email to ORCADIA- > [email protected] with the word 'unsubscribe' without the quotes > in the subject and the body of the message