The Logie herd of Longhorns was founded in 1982 with the purchase of three in-calf cows and a bull. The Longhorn bull was used on the commercial beef herd to produce replacement heifers with the breed attributes of ease of calving, good temperament and longevity. When the main herd was sold, the Longhorns were retained and the herd has been increased to its present size by Panny Laing who farms the prizewinning Logie herd today. You may well see some of Panny’s Longhorns as you drive along the drive into the Steading.
Longhorns are well suited to ‘extensive’ – the opposite to ‘intensive’ – farming methods, thriving outside all year round with extra feed as and when necessary. The cattle are naturally reared, producing beef with a traditional quality and flavour rarely found nowadays. Longhorn cattle, the breed that originally made British beef famous, are one of the oldest traditional breeds. One of the most popular breeds of cattle in the time of the eighteenth century agriculturalist Robert Bakewell, Longhorn numbers dwindled during the middle of the twentieth century. A few herds were maintained by enthusiasts and, since the late 1970s, the breed’s ever increasing popularity has safeguarded its future.
It is a well established fact that intramuscular fat or “marbling” within meat is largely responsible for succulence, tenderness and flavour – the hallmark of beef with superior eating quality. Unlike many breeds, a properly finished Longhorn carcase will benefit from marbling without excess external fat cover. To achieve the best flavour, tenderness and succulence our Longhorn carcasses are hung for at least 3 weeks.
For more information contact the Longhorn Cattle Society please visit: