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Highland x Red Angus Gourmet Beef

We have beef available for early March, May and July pickup. 

Please contact us for availability before sending deposits and registrations.

For More Information On How To Purchase Beef Click On Our Brochure Icon To Reserve Your Beef Today


Changes for 2023

Due to the difficulty of finding local processors for cattle with horns, we will be raising calves that originated with a Scottish Highland cow crossed with a Red Angus bull. This produces calves with no horns but with the near appearance of Highlands resulting in high-quality gourmet beef. While it is our desire to raise heritage breeds we must adapt to the current opportunities at hand. Red Angus cattle are known for their gourmet beef as well. From experience, we can assure you that you will still continue to enjoy a quality eating experience. 


About Scottish Highland Cattle

Highland cattle are the oldest registered breed of cattle with a Herd Book being published in 1885. The Scottish Highland Cattle Society was formed in 1884 and most of the cattle registered were black. Originally, there were two subgroups of Highland cattle, which today are merged into one. The smaller, mostly black or brindled cattle were raised on the western islands and were known as Kyloes, and the larger red animals of the Scottish mainland. Today Highland cattle may be red, black, yellow, white, brindle, silver, or dun in color. All these colors are recognized by the registry, but only solid-colored animals are allowed to be shown in the sanctioned shows.

Highland cattle are noted for their hardiness and vigor. Natural selection over the centuries in the harsh climate of Scotland ensured that only the most efficient animals would survive to breed. 

The British Royal family maintains a “fold” of Highland Cattle at Balmoral Castle and considers them their beef animal of choice. A rare opportunity for commoners to eat like royalty.

Outstanding Beef Quality: 

Highland cattle provide the opportunity to produce premium quality beef with less cost and effort. Unlike other breeds, Highlands are slow maturing making the meat tender, flavorful and succulent. 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.

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