Why Highlands Are The Best Beef!

Highlands are more than just pleasing to the eye in the paddock. They are a hardy breed well suited to foraging and will search out herbage as part of their diet. They are also known for being docile, productive and are attentive mothers.

Highland beef is of fine quality - flavourful to the palate and possessing superlative dietary characteristics. Research conducted has established that Highland beef is significantly lower in fat and cholesterol, along with being higher in protein and iron than any other beef breed. Their double coat provides insulation causing a reduction in subcutaneous fat. This combined with their foraging nature contributes to their highly marbled carcass traits.

CUT FAT g/100g CHOLESTEROL mg/100g PROTEIN g/100g IRON mg/100g

Pure Highland Rump 4.2 45.8 22.4 2.0

MAFF ALL Beef (Rump) 13.5 63.0 18.9 2.3

Pure Highland Shoulder 4.7 42.2 21.6 1.9

MAFF ALL Beef (Shoulder) 10.6 63.0 20.2 2.1

Pure Highland Sirloin 7.1 37.0 21.8 2.3

MAFF ALL Beef (Sirloin) 22.8 67.0 16.6 1.6

Pure Highland ALL Cuts 4.5 40.9 20.7 2.1

MAFF ALL Cuts 15.6 64.3 18.6 2.0

Taken from a study published in 1997 by a team of scientists led by Dr. Ivy Barclay head of the Food Science & Technology Department of the Scottish Agricultural College (The Beef Site). The comparatives for the study were taken from all beef results published by McCance and Widdowson of the Ministry for Agriculture Fisheries and Foods (MAFF) (previously DEFRA).

This study is also backed up by American studies which have shown that beef from Highland cattle is 4% lower in cholesterol than supermarket-bought beef (The Beef Site).

Further;

CUT FAT g/100g CHOLESTEROL mg/100g PROTEIN g/3 oz

Highland (All Cuts) 4.5 45.8 20.7

Pork Loin 9 79 -

Chicken w/skin 9 - 17.9 (Breast)

Salmon - 74 -

Figures from American Highland Cattle Association