- the breed of cattle most often associated with Scotland is the photogenic Highland cow, with its great horns, tousled fringe and usually benign expression. Because of their hardiness and wonderfully lean and tasty meat, Highland cattle are becoming increasingly popular with smaller breeders. Coo candy is a colloquial name for a kind of toffee bar, so called from the highland cow on the wrapper.
There are other Scottish breeds which are not doing quite so well. The Shetland breed is struggling to increase its numbers, although it is a genuinely all-purpose beast, once used for draught as well as for milk and suckling calves for beef. Pretty little cows with short horns, they generally come in black and white or brown and white. Even the brown and white Ayrshire, once the ubiquitous milk cow on Scottish farms, has been to some extent ousted by breeds with less awkward horns, in spite of her good quality milk and delightful personality.
Even the well-known Aberdeen Angus, famous for its succulent marbled meat and exported to breeders in many countries, is less common at home owing to the increase in the use of larger, faster-maturing European breeds for beef production.
The ancient belted Galloway, originating from south west Scotland, with its highly distinctive broad white stripe around its middle, is increasing in popularity among beef producers. Hardy and hornless, these animals keep warm in winter by growing a thicker coat rather than by laying down fat.