It’s naturally reared, naturally tasty.

The considerable attributes of Highland cattle make them the first choice for producing specialist beef. Their non-selective grazing and foraging habits are widely recognised as enhancing the flavour of the beef.

Highland cattle roam freely enjoying a varied natural diet of grass and fodder which improves digestion and therefore the flavour and fat characteristics of the beef, both of which have a big effect on eating quality. So this diet of natural goodness helps produce the wonderful taste of Highland beef.

In fact, 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 diets tend to give lower saturated concentrations of fatty acids. So, grass-fed animals therefore produce beef with the ultimate flavour.