Why Scottish Highland Cattle?

Highland cattle are one of the oldest breeds in the world, dating back to the 6th century Scotland. They are extremely adaptable, hardy and excellent foragers with the ability to improve pastures and clear woodlots. Having strong maternal instincts, they protect their young and fend off predators with their majestic looking horns. At the same time, they tend to be very docile animals. Their meat is tender, lean and flavorful. Pure Highland beef has been shown to be approximately 23% more tender than commercial beef, containing 7% more protein and about 17% more iron, averaging over 4% less cholesterol. Intramuscular fat, low in saturated fat and seen as marbling throughout the meat gives Highland beef its tenderness, succulence and distinctive taste. It is easy to see why this heritage breed is well sought after. Cooking Highland Beef is a bit different than conventional beef. Grass-fed beef requires 30 % less cooking time. Do not over cook. It is best to bring to room temperature before cooking and  serve Rare to Medium Rare. Use oil in your pan or on your grill to prevent sticking. We hope you enjoy your Highlander Hill Farm Beef!
~Mark and Deb Duca