Holsteins are known for their distinctive black and white markings and gentle personality. They are also known for their impressive milk production with some producing over 72,000 pounds of milk annually. They are large and stylish, with mature cows weighing around 1,500 pounds and standing 58 inches tall. Typically, Holstein heifers are bred at 13 months and calve between 23 and 26 months. Known for their adaptability and genetic merit, Holsteins dominate the dairy industry, making them a top choice for our farm, as well.
Welcome to Cowie’s Cows, where our three Scottish Highland cattle, Landi, Fiona, and Wallace (and now their calves)—roam freely across our picturesque 34-acre farm. These majestic creatures, known for their long, shaggy coats and striking horns, are not only a nod to Scotland’s rugged beauty but also a tribute to Graeme’s proud Scottish heritage. Their adaptability to various weather conditions and friendly nature make them a breed great for enduring the colder Colorado days, as well as the dog days of the summer.
At Cowie’s Cows, we celebrate these magnificent animals for their unique qualities and the heritage they represent. With Graeme’s Scottish roots and a deep appreciation for Highland traditions, we are committed to providing a haven where our cattle can thrive naturally and where visitors can experience their charm in a beautiful surrounding. Whether you’re here for a tour or to savor the premium beef, you’ll find a touch of Scotland at our Cowie’s Cows farm
At Cowie’s Cows, we celebrate these magnificent animals for their unique qualities and the heritage they represent. With Graeme’s Scotch roots and a deep appreciation for Highland traditions, we are committed to providing a haven where our cattle can thrive naturally and where visitors can experience their charm in a beautiful surrounding. Whether you’re here for a tour or to savor the premium beef, you’ll find a touch of Scotland at our Cowie’s Cows farm
- Chuck:Located near the shoulder, this cut is great for roasts and ground beef.
- Rib:Includes ribeye steaks and prime rib roast, known for their rich flavor.
- Short Loin: This area yields T-bone and porterhouse steaks.
- Sirloin:Divided into top sirloin and bottom sirloin, good for grilling.
- Round:Found at the rear, often used for roasts and steaks.
- Flank:Known for flank steak, great for grilling or stir-frying.
- Plate:Includes skirt steak and short ribs.
- Brisket:Located in the chest, perfect for slow cooking.
- Shank: Found in the leg, typically used for stews and soups.