Scottish Highlanders
Move over Angus there's a new cow in town!
Actually, its an old breed developed in the Scottish Highlands and Western Isles of Scotland from two types of now-extinct cattle, one originally black, and the other reddish.
Our grass-fed Scottish Highland Premium Beef is lean, well-marbled and superior in flavor and tenderness.
A study by the Scottish Agricultural College determined that Highland beef is lower in fat and cholesterol and higher in protein and iron than other beef breeds.
Mark Schatzker, in his book Steak: One Man's Search for the World's Tastiest Piece of Beef , writes that “there was, ... one steak that I could not get out of my head: that red slice of Scottish loin from the bank of the river Earn, barely marbled, silky even when raw, its fat the color of butter. Angus Mackay’s Highland rib eye was the most flavorful steak I’d ever eaten. It was also the juiciest steak I’d ever eaten, and the tenderest, too”.
We are currently building our fold and do not have any Premium Highland Beef available for sale. A group of Highland cattle is known as a "fold" because in winter, the cattle were kept in open shelters made of stone called folds to protect them from the weather at night.
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