Longhorn originated in northwest and central England and Ireland.
They are used primarily for meat production.
The Longhorn became the first breed, in the
mid-1700s, that were improved by Robert Bakewell of Leicestershire,
England. Bakewell pioneered the use of inbreeding technique in cattle
selection. He selected the Longhorn for quick growth and heavy hindquarters.
His selection efforts led the breed to become the most widely used
throughout England and Ireland until it was surpasses by the Shorthorn
breed in the early 1800s.
The breed declined rapidly for nearly 200 years
until it was rescued by the Rare Breeds Survival Trust. The efforts
of RBST in 1980 resulted in 255 registered Longhorns. The Longhorn
is red-gray-brown or brindled and all animals are whitebacked. Cows
range in height from 130 to 140 cm and weigh 500 to 600 kg. Males
average 150 cm in height and 1000 kg in weight.
Of Longhorn beef “Oh wow! What a brilliant
flavour. Gorgeous. It tastes almost American, as if it’s from a
good quality American steakhouse.” Sue Lawrence in The Sunday