What Makes Highland Beef So Special?
Highland cattle have developed into an efficient and versatile beef breed. They are natural foragers in a variety of terrains and years of breeding have adapted them to out wintering in the severest of climates. Being largely self-sufficient, they require minimal maintenance.
They are fertile and usually calve outside unaided and unattended. Capable of surviving in the harshest weather conditions, Highlanders thrive where other breeds would fail. The Highland cow is long lived and matures on low input natural feed. Their outstanding hardiness minimises costs and many farmers are now recognising the inherent qualities of Highland cattle as a beef breed because of their ability to efficiently convert rough fodder into low fat, high quality beef. Because of the excellent way Highland cattle pass on to their progeny their many virtues they have become the basis of many breeding programmes for beef with that sought after quality.
Naturally Reared Naturally Tasty
The considerable attributes of Highland cattle make them the first choice for the production of specialist beef. Their non-selective grazing and foraging habits are acknowledged to enhance the flavour of the beef. This is because the composition of diet influences the products of digestion and hence the flavour and fat characteristics of the beef, both of which have a profound effect on eating quality. Highland cattle roam freely enjoying a diet of natural grass and fodder. The wonderful taste of the Highland beef produced is reflected in this diet of natural goodness because beef from grass and grass silage fed animals, as opposed to grain fed animals, generally produces a better quality meat. Feed can alter the fatty acid composition, flavour and oxidative stability of meat and forage based feeds tend to give lower saturated concentrations of fatty acids. Grass fed animals therefore produce ultimate flavour beef.
Full Flavour Beef
Key Factors that Affect the Taste of Beef