Bollin Valley Longhorn Cattle
The Fall and Rise of English Longhorns
Two hundred years ago, Longhorns were the most popular cattle in Cheshire. In the early eighteenth century, the ideas of Jethro Tull and Charles "Turnip" Townshend were increasing crop yields and introducing root crops for winter fodder. Once farmers could overwinter their cattle, instead of having to slaughter most of them in the autumn, they experimented with selective breeding to improve their stock.
Robert Bakewell, of Dishley Grange near Loughborough, worked on the long-horned cattle of the Midlands. His famous Dishley Longhorns had large cylindrical bodies and enlarged hind quarters, giving plenty of meat to help feed an ever-increasing urban population.
In 1810, most Midlands cattle were of this type and were even being exported to Australia and the USA (though the Texas Longhorn is a different breed, derived from Spanish stock). But the Longhorn's popularity was shortlived. By 1842 they had virtually disappeared; superseded by Shorthorns, which were easier to handle, more fertile and better milkers.
The decline continued until Longhorns were registered on the Rare Breeds Survival Trust list and the number of herds rose from 22 in the early 1900s to well over 100 today. The cattle are docile, calve easily and are attractive to look at, with their showy horns, rich reddish colour and characteristic white “finch back” stripe. Their lean meat also suits modern tastes.
Continuing in the footsteps of Robert Bakewell, our breeding policy aims to retain the best characteristics of the cattle; their docile nature and easy calving; while improving the udders and feet and enhancing beef production. The best heifers (females) are kept in the herd, the steers are sold at 12-18 months.
Longhorn Cattle | The Fall and Rise of English Longhorns | The Longhorn Year