Short History

Lowlines  are a bred-down version of Purebred Angus stock. Todays larger Angus Cattle have been bred to be larger over many decades and the focus has been toward larger weight at birth to hopefully get more weight at the sale barn.    Australian Lowlines are essentially smaller (some say miniature)  Angus cattle that resulted from a 30 year research project conducted by the New South Wales State Department of Agriculture at their Agricultural Research Center located at Trangie, Australia. The result was an Angus that was smaller, birthed easier and was very grass efficient .  Cross breeding Lowline bulls to your existing Angus heifers increases the percentage of live births while greatly decreasing the likelihood of the need for calving assistance. Half-blood carcasses provide high-yielding, high quality carcasses.

The very docile nature of this breed and the fact that they are of the much desired Angus breed, made them the best choice for us. 

Lowlines typically have a larger ribeye area and they produce much more meat on a given pasture than does a larger animal.  Most reports state up to a 2 to 1 stocking ratio over larger beef.  One online document read that “up to 54% more beef may be produced from a given pasture with smaller cattle (Lowlines)”.  This can equate to a greater income from the same piece of ground.  Small acreage landowners as well as large ranches can produce more with less.

Breed	Avg # breeding cows per 100 acres	Pounds of carcass wt per acre	Retail carcass yield % saleable weight	Pounds of retail product per acre
Simmental	23	115.0	69%	79.4
Wagyu	38	151.1	55%	83.1
Shorthorn	28	132.4	65%	86.1
Hereford	30	147.2	64%	94.2
Murray Grey	32	157.7	67%	105.7
Angus	33	161.7	68%	110
Lowline	54	203.1	76%	154.3

Quality Angus Beef

Although the meat cuts are slightly smaller the quality is excellent.  Finished on grass, the meat is much healthier than the grain fattened cattle and it is absolutely delicious...tender and flavorful.  

Why grass fed?  One web site reported grass fed and finished beef has:

·More health promoting vitamin E and beta carotene
·More omega 3 fatty acids (considered a good fat). Omega 3 originates in the green leaves of plants and algae.
· Three to five times more CLA. In early research studies CLA (conjugated linoleic acid) looks to be one of the most potent cancer fighters.
·Less total fat and calories. Grain is used to speed growth and add bulk, so it makes for fattier animals.
·Less omega 6. Grain is high in omega 6 fatty acids. Omega 6 has been linked with a number of disorders and diseases.
·Decreased risk of E. coli bacteria. Grain feeding makes a cow’s digestive tract more acid. This acidic environment speeds the growth of E. coli bacteria.

Most folks butchering a larger beef experience freezer burning before all of the meat can be used.  The smaller quantity of beef from a Lowline is ideal as it can be consumed in a more timely manner.

Handling

We expected to have fencing issues with the smaller cattle but were pleasantly surprised.  Even our old and sagging fences have been more than adequate to keep them contained.  They have easy birthing, have good maternal instincts, are naturally polled (no horns), are very good natured, and their smaller size makes it easier to transport and show them.

Calves	22 - 24 in
Mature Cow	39 in
Mature Bull	42 - 44 in

Calves @ birth	35 - 60 lbs
Yearling Heifers	400 - 450 lbs
Yearling Bulls	500 - 550 lbs
Steer Market Weight (15 months)	650 - 750 lbs
2 yr old Cow	550 - 650 lbs
2 yr old Bull	900 - 1000 lbs
Mature Cow	500 - 700 lbs
Mature Bull	800 - 1100 lbs
Half-blood Calves	60 - 80 lbs
Half-blood Market Weight	1050 - 1150 lbs