Highland cattle (Scottish Gaelic: B? Gh?idhealach; Scots: Heilan coo) are a Scottish cattle breed. They have long horns and long, wavy, woolly coats that are coloured red, ginger, black, dun, yellow, white, grey, "silver" (white but with a black nose and ears), or tan, and they also may be brindled. Highlands are raised primarily for their meat.[1] They originated in the Highlands and Outer Hebrides islands of Scotland and were first mentioned in the 6th century AD. The first herd book described two distinct types of Highland cattle but, due to crossbreeding between the two, only one type now exists and is registered. They have since been exported worldwide.

They are a hardy breed, having been bred to withstand the conditions in the Scottish Highlands. Their long hair gives the breed its ability to overwinter. Bulls can weigh up to 800 kilograms (1,800 pounds) and cows can weigh up to 500 kilograms (1,100 pounds). Their milk generally has a very high butterfat content, and their meat, regarded as of the highest quality, is gaining mainstream acceptance as it is lower in cholesterol than other varieties of beef.
From Wikipedia