About Scottish Highland Beef
Purchase highland beef
Several times a year, we will have opportunities to purchase Highland beef from our farm.
Meat can be purchased by the 1/4, 1/2, or whole beef. The buyer will work with the locker to determine cuts of beef for the purchase.
When available, beef may be purchased directly from us by the cut.
Our beef sells out fast, so contact us today if you are interested in purchasing Scottish Highland beef or being placed on the waitlist.
Why Scottish Highland beef?
The Scottish Highlander has a modern beef carcass with lean, well-marbled, flesh that ensures tenderness and succulence with a very distinctive flavor. Highland beef is healthy and nutritious with lower levels of fat and cholesterol and a higher protein and iron content than other beef.
The Scottish Highlander's proven ability to produce top quality meat without the addition of expensive high quality feeds makes this breed the perfect choice for those people who wish to produce beef with natural inputs.
Image source Earth Haven Farms
Meat quality
A heavy coat insulates against a harsh climate and reduces the need to develop excess back fat. Recent studies in both North America and the UK have shown that Highland Beef is consistently much lower in fat content and cholesterol than other breeds. It is so lean that it compares with chicken and fish fat content.
The marbling of the beef gives the same tenderness and tastiness as the other larger breeds. Studies in the US have verified that Highland Beef is 38% lower in fat content and 4% lower in cholesterol than steaks from local supermarkets.
Studies in the UK list the quantities of fat per 100 grams as:
FAT CONTENT
Highland Beef Overall 4.5 g/ 100g
Other Breeds Beef Overall 15.6 g/ 100g
CHOLESTEROL CONTENT
Highland Beef Overall 40.9 mg/100g
Other Breeds Beef Overall 64.3 mg/100g
PROTEIN
Highland Beef Overall 20.7 g/100g
Other Breeds Beef Overall 18.6 g/100g
IRON
Highland Beef Overall 2.1 mg/100g
Other Breeds Beef Overall 2.0 mg/100g
Source: Scottish Agricultural College, Dept. of Food Science and Technology published by McCance & Widdowson, Ministry of Agriculture, Fisheries and Food.