The Midwest Highland Cattle Association spring meeting will be held on Saturday, April 11, 2015 at 3:00 PM in Room A at the MSU Pavilion. This meeting is held in conjunction with the Beef Expo. Highland Cattle and cross bred Highlands will be exhibited at the Expo.
At the meeting you will be updated on all of the upcoming MWHCA events, including: Cow Camp, the Centreville Show, and a new, exciting offering, the details of which will be announced at the meeting! We will also be planning other events such as farm visit picnics and perhaps educational events, so come with your ideas and enthusiasm.
After the meeting a dinner for MWHCA members will be held at the Red Haven Restaurant, located at 4480 Hagadorn Road, East Lansing, Michigan. (This is on the SE corner at Mt. Hope Road.)
Red Haven is a farm-to-table restaurant that features a small plate concept. Their menu is creative, changes seasonally with what is in season, and offers many specials. The dishes are usually very labor intensive, prepared fresh for each customer. The owners are Tony Maiale and his wife Nina Santucci. Tony is the Executive Chef and Nina handles the business. They also own and operate The Purple Carrot, a food truck that operates in the Lansing/East Lansing area, which offers gourmet faire! Both Red Haven and The Purple Carrot purchase Highland Beef from McLaughlin Farm Ltd on a regular basis. Highland Beef is utilized in each beef dish set forth in the menu below! To learn more about Red Haven, go to their web site at: www.eatredhaven.com.
The cost of the dinner is $45 per person, plus tax and gratuity. To encourage participation and camaraderie, the MWHCA will pay 50% of the dinner for each member and spouse (or guest). Additional family members or guests are welcome at full price. This results in the cost to the member and spouse/guest being $28.35 per person. (The cost for all others is $56.70/per person). Drinks are each participant’s individual responsibility.
RESERVATIONS for the dinner are REQUIRED! Please RSVP by Thursday, April 9, 2015 to:
Phone: 517 782-2962 (Leave a message if necessary.)
John will confirm all reservations.
We hope you can attend both the meeting and the dinner and help kick off the 2015 MWHCA’s summer programs!
Midwest Highland Cattle Association
Midwest Highland Cattle Association Dinner
East Lansing, MI
Saturday, April 11, 2015
bread, ricotta, hummus, saskatoon, lardo
hangar, shallot, charred onion, sherry, parmesan
italian beef sausage, bean, rich beef stock
brisket, potato, cabbage, rutabaga, carraway
flourless chocolate cake, beet-white chocolate ganache, lime, pumpkin seeds
A new show, hosted by our sister Regional Association, the Mid Atlantic Highland Cattle Association.. information available here:
Another great show at Denver this year; with standouts from 2015 Midwest Members. Congratulations to local Midwest members Skye High Farms, Dundonald Farm and LEA-White Farms for a job well done. Dundonald Farm was awarded Best Pair of Bulls during Thursday nights Jackpot classes, while in the open show Friday, Skye High Farms took home Champion and Reserve Junior Bull Calf, and a blue ribbon for a March Junior yearling heifer. Skye High Farms also tied for Premier Breeder during the open show, and tied for High Selling Bull during the Auction with Skye High Convoy. LEA-White Farms took home a Reserve Champion Senior Heifer Calf and a Reserve Senior Bull. Junior member Paige Proctor won Champion Junior Breeding Heifer as well as Champion Intermediate Showman and Supreme Champion showman. Junior member Ginny MIller was awarded Champion Senior Showman. Complete results are available at
Champion Junior Bull Calf and High selling Bull Skye High Convoy
Paige Proctor, Supreme Champion Showman with her Junior Breeding Heifer Champion Windemere Alibi
Ginny Miller Senior Champion Showman, in action.
The Midwest Highland Cattle Association serves Illinois, Indiana, Michigan and Ohio as a regional affiliate of the American Highland Cattle Association.
The goals of the Midwest Highland Cattle Association are to:
Highland Cattle draw a crowd wherever they are found. Highlands are an old breed whose time has come. With the ability to thrive in less than ideal circumstances, outstanding mothering instincts, longevity, and very low calf mortality, they are the type of beef animal that is in demand for today’s market.
The Highland breed has lived for centuries in the rugged remote Scottish Highlands. The extremely harsh conditions created a process of natural selection, where only the fittest and most adaptable animals survived to carry on the breed. Originally there were two distinct classes: the slightly smaller and usually black Kyloe, whose primary domain was the islands off the west coast of northern Scotland; the other, a larger animal generally reddish in color, whose territory was the remote Highlands of Scotland. Today both of these strains are regarded as one breed - the Highland. In addition to the original strains, yellow, dun, white, brindle and silver are also considered traditional colors.
The first Highland herd book was published in Scotland in 1884. Although the Shorthorn, Hereford and Angus herd books were all published many years prior to that of the Highland breed, there is little doubt that Highlands are probably the oldest recognizable breed of cattle in the world. Importations to the USA and Canada began in the late 1800's. Today Highlands are found throughout North America, as well as in Europe, Australia and South America.
Highlands require little in the way of shelter, feed supplements, or expensive grain to achieve and maintain good condition. Cold weather and snow have little effect on them. They are raised as far north as Alaska and the Scandinavian countries. They also adapt fairly well to more southerly climates with successful herds as far south as Texas and Georgia. Less than ideal pasture or range land is another reason to consider the Highland breed. These cattle are excellent browsers, able to clear a brush lot with speed and efficiency. Despite long horns and an unusual appearance, Highlands are even-tempered, bulls as well as cows. They can be halter trained easily.
The business end of any beef animal is the amount and quality of the beef it produces. Today’s market demands lean, premium meat. The Highland carcass is ideally suited to meet this challenge. Highland beef is meat that is lean, well marbled and flavorful with little outside waste fat (they are insulated by long hair rather than a thick layer of fat). Highland and Highland crosses have graded in the top of their respective classes at the prestigious National Western Stock Show in Denver, Colorado. In the British Isles, Highland beef is recognized as the finest available and fetches premium prices. The British Royal family keeps a large herd of Highlands at Balmoral Castle, near Braemar, Scotland, and considers them their beef animal of choice.
Today’s cattle market is demanding. Regardless of whether you are a small farm with only a few head or a large ranch with hundreds, your objective should be the same … to produce a fine cut of beef with as little effort and expense as possible. Highlands are the breed to help you do this. Whether your interest is in purebreds or cross breeding, we are confident that the Highland will improve your bottom line.
The Highland is a unique and beautiful animal … truly "the breed apart."