Features of Lowline cattle
The Lowline is a pure beef breed, naturally polled (no horns) and black in colour, although a little white is not uncommon. Any white patches should be limited to the area of the scrotum or the udder and not extend further forward than half way toward the navel and be restricted to the underbelly only.

Size and weight
Lowline cattle are not restricted within a height or weight category for registration, unlike some other compact breeds.  A general guide being bulls around 110cm at maturity and females a little smaller at 100cm.  Due to the time span of the selective breeding program, mature height remains consistent between generations.

Stocking rate
Lowlines have a DSE (dry sheep equivalent) of 6 compared with standard commercial beef breeds having a DSE of 10.  This Agricultural Department guide means that you can stock 1.6 Lowlines to one standard beef animal.  Making a viable option for smaller properties.

The unique small size and early maturity pattern of Lowlines enable tender, small cuts of well marbled beef to be produced off grass and without feedlotting.

Lowline, in recent comparisons, score favourably in the efficiency of primal cut production when considering eye muscle to body weight ratio, producing nearly twice as much eye muscle as the other breeds.

Another significant attribute of the breed for the commercial beef market is the high yield percentage that Lowline provide. This is expressed as the cut up/carcass yield percentages i.e.: the percentage of meat that remains from the carcass once the bone and fat are removed. These are very important figures for a butcher because when they buy a carcass they purchase the whole carcass so the higher the yield percentage the greater the profit for the butcher.

Figures provided by one butcher, who has been in the business for some 43 years, gave yield figures of 76.13% and 74.21% for pure-bred Lowline steers.  This is well above average for any breed. His rationale for this high percentage is due to the small bone content and this is most evident in the amount of chuck that the carcasses produced. The steers were pure-bred Lowline, grass fed with a little supplementary grain and killed at 25 months of age with a 6-8mm fat depth.