About The Longhorn Cattle Society

Why join the Longhorn Cattle Society?


The Longhorn Cattle Society was founded in 1878 and it's stated objects are 'to encourage, promote and improve the breeding of Longhorn Cattle and to maintain the purity and to maintain a Herdbook of Longhorn Cattle'.

Click here for a membership form to print off and post to the Society

Click here for a membership form to complete online 

Membership of the Longhorn Cattle Society costs just £55 per year, renewable each January. (New members who join after 1st October will be fully paid up until 31st December in the following year.)

This gives you:

*Facilities to register cattle and maintain a pedigree registered herd.
*A monthly email newsletter updating members on Society news and events.
*A quarterly printed and/or emailed newsletter with more in depth news, show and sale results and Society information.
*An annual Herdbook.
*A biennial Journal showcasing the breed and it's members.
*A full time Breed Secretary.
*Over 30 shows across the country holding Longhorn classes.
*Dedicated Longhorn auction sales.
*Herd visits, workshops and social events including the Longhorn Cattle Society AGM weekend.
*An active website where members can advertise their Longhorn business and their cattle for sale.
*A strong social media presence on Facebook, Twitter, Instagram etc promoting the breed and Society members.
*A blog linked to the website profiling members and Society activities.
*Regional Groups around the country organising herd competitions and social events.

...plus you get to know a lot of friendly people who will be happy to help you!

Click here for a membership form to print off and post to the Society

Click here for a membership form to complete online.

Why Choose Longhorns?


The Longhorn is beyond equal as a suckler cow. Its combination of qualities in terms of milk, calving ease, longevity, docility, length and leanness of body is unrivalled by any other breed. It has stood the test of time but does not rest on its laurels. Responding to market trends the breed continues to adapt and improve, so much so that the Longhorn is now superbly placed to meet the challenges of Quality Beef Production in the 21st Century.

Great Tasting Meat


Longhorn beef has won many converts and fans.  Chosen by Heston Blumenthal to create his 'Perfect Steak' and lauded by chefs up and down the land.

'The Longhorn has it all for me - the nutty, grassy, blue cheese note that I found in the steaks I ate in New York, plus a marvellous moisture and juiciness, alongside a firm but giving texture' Heston Blumenthal, Sunday Times.

'Longhorn beef has created its own reputation for flavour and tenderness; this, coupled with well shaped, easy to butcher carcases makes it the perfect choice for the traditional butcher' Jim Sutcliffe, Meridian Meats, Louth, Lincolnshire.  Winner, BBC Young Butcher of the Year.

Suitable for many production systems, Longhorns can finish at 20 months, or take a little longer if finished on an extensive system, but will provide the perfect combination of 'Good Looks, Good Beef'

Milking Qualities


The Longhorn is noted for its "feed responsive milk supply". The cows do not pull themselves down so much in winter that they will not take the bull; but when grass comes in the spring they can really pump out the milk. It is well known that it is the butterfat element of the milk which gives "bloom" to suckled calves. The Longhorn was renowned for the high butterfat of its milk which, in days gone by, was used in the making of famous cheeses like Stilton and Red Leicester. The lactation is long and level which helps to avoid a flush of milk at calving when the newborn calf cannot cope.

Calving Ease


This is where the Longhorn really comes into its own. The combination of prominent hook bones with wide deep pin bones, whilst still retaining a level top line, produces a roomy birth canal at the right angle to minimise calving problems. This means that a Longhorn or Longhorn cross cow when put to a continental bull experiences little or no calving difficulties and thus forms a highly efficient, productive and profitable unit. She is an adaptable long-lived cow that can produce and rear big, growthy calves to any breed of bull.



Longhorn cows live to an unusually old age – and keep on breeding. Their hardiness and thriftiness together with their level lactation and ease of calving ensure that they do not place themselves under undue stress. The longer the cow will breed the fewer replacements are needed each year which is a significant economic consideration.



Whilst their horns may, to some, give an opposite impression Longhorns are noted for their exceptional docility, an extremely important consideration when establishing a herd. This quality, combined with their attractive appearance will engender greater stockmanship in cattleman and farmer alike.

Length and Leanness


Depth over the pins allows greater length from hooks to pins without incurring calving difficulties. Indeed the great overall length generally associated with the Longhorn is correlated with a rapid growth rate and lean carcase. It is a well established fact that intramuscular fat or "marbling" within meat is largely responsible for succulence, tenderness and flavour – the hallmark of beef with superior eating quality. Unlike many rival breeds, which require the laying down of excessive amounts of external fat before the formation of intramuscular fat can take place, a properly finished Longhorn carcase will benefit from "marbling" without such excess external fat cover. Today's Longhorns are clean, modern cattle, well capable of producing lean beef with superior eating qualities to suit today's discerning market. Such beef can command a premium price, which when coupled with the economical costs associated with its production, place the Longhorn in pole position for Quality Beef Production in the 21st Century!

RSS News Feed

We use cookies to make your experience of our website better.

To comply with the new e-Privacy directive, we need to ask for your consent - I agree - No thanks - Find out more