The globules of butterfat in Kerry milk are much smaller than those found in other breeds, thus making it easier to digest. As a result it is ideal for feeding to babies, invalids and others who find it hard to take fat. This emphasises the breed as eminently suitable for fresh milk, cheese and yogurt production. Several Irish farmhouse cheese makers use Kerry milk. The average milk yield is between 3000 and 3700kg at 4% butterfat. However there are quite a number of cows capable of yielding over 4500kg.

Most of us have heard of Angus beef but how many of you have heard of this long haired breed with horns called Highland Premium? Not many I bet but the meat from Highland beef is just as good if not better than what most of us are used to. Premium suggests superior to other products in its field. The taste has to be more intense in flavor and it needs to be more tender than other breeds. The ability of Highland breeders to trace the sire/dam of each cow permits them to select back the better animals to produce "premium" cows. This is a big plus for small operations over the large mass production ranches

It is beef that comes from Highland cattle that is superior in flavor, tenderness and cooking. Highland (sometimes called Scottish Highland) is a distinct breed of cattle that are generally smaller than Angus and unique in their looks because of their long hair and horns. It is one of the oldest purebred cattle breeds in the world, extremely hardy and first developed on the cold north Atlantic coast of Scotland.

Originally known as the 'black cattle' (because that was their predominant colour) or Kyloes (from 'kyles' meaning the narrow sea straits over which the cattle were swum or ferried across to the mainland from the islands with the help of cattle drovers), this cattle is now called 'Highland' or 'Highlander'.