Paul and I imported our starter herd of Highland cattle from the Isle of Wight in 2008: Five females, a few youngsters at foot and a young bull called Merlin. Over the next few years they grew to the maximum number of heads our 38 hectares could support as youngsters were born and raised by their mothers on the farm. They did not have to travel unless or until they were sold on as breeding stock or made their first and final trip to the nearby abattoir. They fed on nothing but our own organic long ley grass, and the hay we cut for the winter.
After 16 years, when my neighbour retired and no successor could be found to replace his helping hand, the herd left us for pastures new in Finistere. It was a happy and satisfying end to our Highland cattle adventure.
The Highland breed of modern day has evolved from its ancient origins when mere survival was the order of the day in the sparse Scottish Highlands. The breed has become a successful export, for its impressive looks and ground regeneration and preservation capabilities. Exclusively grass fed and slow growing, the commercial raising of Highland beef remains challenging. This is the unfortunate truth here in France as elsewhere because much larger and faster growing breeds such as the Charolais and Limousine are still the preferred choice for most beef farmers. I am delighted to see though that highland cattle and other rustic breeds are increasing their popularity among local smallholders.