A visit to Harvest Host Crescent Hill Highlands

After we left the Missouri State Fairgrounds in Sedalia on Saturday, we were heading south towards Branson. On our way, we had booked a stop at a Harvest Host near Buffalo, Missouri -- Crescent Hill Highlands.

From the Harvest Host description: 

Scottish Highlands are one of the oldest known bovine breeds. Our Beefs are not just hairy coo's, genetically, they are the healthiest beef you can eat. 

We raise highlands, herbs, honey and bloomin' eggs. Our orchard is soon to produce with the blueberry harvesting running the middle of June through middle of July. Everything is organically sourced.

We parked on a farm driveway near where a couple of the herds were located...

Some of the Angus cows and Highland crosses...

Gracie and the Jee-rage parked for the night

Some of the Angus momma cows...

... and some Angus-Highland cross babies...

... and a Highland bull.

Tiny wildflowers that were outside of Gracie

Sunday morning, Penelope took us on a tour of her place -- this was a large grain bin changed into a beautiful gazebo/seating area.

Fenced yard with ducks, chickens, a turkey, some pigs, and probably some other beasties that I'm forgetting!

Some *big* dogs -- I think the one on the left is Burnese Mountain Dog and the one on the right is his son, I can't remember the breed of his mother - but she was also a big dog!

Some of the ducks etc in the pen near the house.

We walked through some of the near pastures and got to meet this fellow -- a Highland bull (? I think he is a bull) -- about a year old - you can see that he isn't very tall!

Some of the others got jealous that the wee coo was getting too much attention. The one to the left is a Pinzgauer, I think...

From Livestock of the world (https://www.livestockoftheworld.com/cattle/Breeds.asp?BreedLookupID=1176&SpeciesID=8):

Pinzgauer cattle were developed in the Pinzgau district in the province of Salzburg, Austria, and appeared for the first time in documents in the 1600's.  

Horned or Polled, Pinzgauer have pigmented skin under a chestnut red coat and white markings on the back, tail and barrel. They adapt readily and easily to a variety of climates. Eye problems are rare. Smooth hair and firm, flexible skin discourages tick and other insect infestations. Bulls average 2000 pounds and up, while mature females level out at approximately 1,000 to 1,300 pounds with a moderate frame.  

Pinzgauer progeny have above average weaning weights, gain ability and feed conversion, but they maintain the easy calving ability that cattlemen prefer. Rib-eye measurements and marbling scores indicate high yields and superb quality. The female's udders are well-formed and hold up well during lactation. The breed is known for its docility.

A Pinzgauer momma cow with her few-day-old calf. She was being protective with strangers around!

A Pinzgauer bull out in the further field

Another Highland -- this one was about 2 years old I think, and a little larger than the earlier one whom we had fed.

From Livestock of the World (https://www.livestockoftheworld.com/cattle/Breeds.asp?BreedLookupID=1074&SpeciesID=8):

Highland cattle (also known as Bò Ghàidhealach, Heilan coo or hairy cows) have long, flowing hair and majestic, sweeping horns. They originated in the Highlands and Western Isles of Scotland and were first mentioned in the 6th century AD. They have since been exported worldwide, including Australia, Canada, Denmark, Finland, and the US.

Highland Cattle were developed in the Highlands and Western Isles of Scotland from two types of now-extinct cattle, one originally black, and the other reddish. The original cattle were brought to Britain by Neolithic farmers. Today there are now around 15,000 Highland cattle in the United Kingdom.

Their long wooly hairy helps make them indifferent to extreme weather. Their natural habitat is mountain land with high rainfall. They thrive on forage and calve outside in all weathers.

While a lot of Scotch Beef is produced from cross breeds, pure Highland beef commands a premium price due to its fine texture, succulent flavour, and healthy characteristics. Because it is slow-maturing, it produces beef that is lean but well-marbled with low cholesterol levels, yet rich in protein and flavour.

A couple of the "Highland coos" posing for their pictures!

We had such a good night's rest and enjoyed meeting Penelope's menagerie!