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Highland cattle or kyloe are an ancient Scottish breed of beef cattle with long horns and long wavy pelts which are colored black, brindled, red, yellow or dun. The breed was developed in the Scottish Highlands and western isles of Scotland. Breeding stock has been exported to the rest of the world, especially Australia and North America, since the 1900s. The breed was developed from two sets of stock, one originally black, and the other reddish. Highlands are known as a hardy breed due to the rugged nature of their native Scottish Highlands, with high rainfall and strong winds. They both graze and browse and eat plants many other cattle avoid. The meat tends to be leaner than most beef, as highlands get most of their insulation from their thick shaggy hair rather than subcutaneous fat. The coat also makes them a good breed for cold Northern climates. The Highland cattle registry ("herd book") was established in 1885. Although groups of cattle are generally called herds, a group of highlands is known as a fold. They were also known as kyloes in Scots. Highland cattle have been successfully established in many temperate countries. Their hair provides protection during the cold winters and their skill in browsing for food enables them to survive in steep mountain areas.