Highland Cattle are recognised as a rare breed, and this is because they are not used for intensive or commercial beef production - they grow up too slowly for modern farming. 

They are extraordinarily hardy with thick coats to shield them from the elements.  Despite their fearsome horns they are curious, docile cattle, and like nothing more than windfall apples and - rather surprisingly - bananas (not windfall bananas - if we could grow them we'd be rich!).

Our Highlanders mature slowly on 30 acres of parkland with only homemade hay during the winter to supplement their diet.  They are taken to the abattoir at a minimum of 2.5 years old, and dry-matured for 21-28 days to allow the meat to tenderise.

It takes a bit longer to produce the beef, but we feel Highlanders give a superior quality of meat.  Tender and marbled, the cuts baste themselves from the inside out, giving you beef the way it's meant to be.   Scroll down for prices, and check our recipes section for inspiration!