Valued for their meat, milk, hides and horns Highlands have been an essential breed of Scotland for centuries.
The slow growing nature of the cattle leads to well marbled flavoursome beef. Quality cannot be rushed so all of our meat is dry-aged to develop the flavours and tenderness of the meat.
The distinguishable shaggy coat of the Highland means our cattle do not have to work hard to produce fat to keep warm in winter, making the meat leaner than most other beef breeds.
We believe in letting nature take its course so our cattle mature at their own pace.