Highland Beef is slow maturing, lean, firm and very low in fat, but also rich in protein and iron. It is unsurpassed for flavour, tenderness and juiciness. This comes from having just the right amount of marbling through the meat to give that succulent flavour so typical of old-fashioned traditional beef. It lends itself magnificently to a range of cooking methods and different recipes.

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Highland cattle beef is known as the Heart-Friendly beef for good reason. Highland Beef is consistently much lower in fat content and cholesterol than other breeds. It is so lean that it compares with chicken and fish fat content. The marbling of the beef gives the same tenderness and tastiness as the other larger breeds. Highland Beef is 38% lower in fat content and 4% lower in cholesterol than steaks from local supermarkets.

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