About the Breed

The Highland is the oldest registered breed of cattle, with the first herd book being established in 1884.  At that time, American cattlement from the west recognized the natural qualities of the Highland animal and imported them to improve the bloodlines of their herds.  Due to the rugged climate in Scotland in which they evolved, they have become one of the fittest, most adaptable, naturally disease-resistant bovine breeds around. 

The Highland produces high-quality, lean, well-marbled and flavorful beef.  For over 20 years, the Highlands have graded in the top of their respective classes at the prestigious National Western Stock Show in Denver, Colorado.

Our naturally-raised Scottish Highland beef differs from the beef you buy in the supermarket.  First, our cattle graze our pastures in the summer and are fed only hay in the winter.  Secondly, they are not confined but instead allowed to live in a herd environment.  Thirdly, we do not use growth hormones, antibiotics or feed additives.

The other important difference is the cattle themselves.  Highland cattle have long hairy coats to provide themselves with the insulation they need in the winter months, unlike other breeds which rely on a fat layer under the skin; thus our Highland beef is very lean, less marbled than commercially-raised beef and has been proven to be very low in cholesterol.