Highland Beef

Highland cattle are first and foremost a beef breed. Their unique characteristics lend themselves to a lean, flavourful and tender eating experience.

Their thick coat reduces the need to develop excess back fat to keep warm. They also have a relatively high meat to bone ratio. A highland carcass is economical to purchase, with very little waste.

Being slow growing, Highlands have more slow-twitch muscle fibres compared to the quicker growing breeds. These fibres contain fat (rather than relying on sugar for energy) and are shorter and finer – resulting in a tender, finer-grained beef. 

The type of feed consumed will naturally affect the flavour of the meat, however Highland cattle being non-selective grazers, tend to eat a variety of forages.  This results in a full bodied, traditional tasting beef.

Highland beef is significantly lower in fat and cholesterol. Higher in protein, iron and omega-3 fatty acid. And tender. All backed up with research: The Barclay Study, The Bruce Study and the Executive Summary University of Missouri Highland Beef Study.