Highland beef really is a cut above. The thick Highland coat helps insulate against our winters, thus reducing the need to develop excess back fat. The result is tender, well marbled, flavourful beef. Independent testing has shown that Highland beef is significantly lower in fat and cholesterol - and higher in protein, iron and omega-3 fatty acids than commercial beef.
Our Highlands are raised stress-free on pasture, supplemented only with sun-cured hay in winter months. They also have access to a vitamin-mineral mix. No grain (except as the very occasional lure/training treat), ionophores, routine antibiotics or hormones. A full health record of each animal is available to our customers upon request.
Our animals are butchered as close to 30 months as possible, in the fall of each year. We are pleased to have our animals processed at Bouma Meats in Provost, Alberta. The beef is dry aged for 21 days for optimal flavour and tenderness.
Our beef is priced by hanging weight – whole, halves and quarters. Whole and halves can be custom cut to your specifications (processing costs for sausage/jerky are extra). Quarters are available as “mixed” quarters – meaning that you will get an equal number of our standard cuts from both the front & hind quarter. Occasionally we also have ground beef and other select cuts for sale.
*Please note we are only able to offer our beef for sale within Alberta, Canada.
Freezer Space Requirements
Half Highland Beef - 7.0 Cubic Feet
Whole Highland Beef - 15.7 Cubic Feet
Questions? We'd love to hear from you!
Limited quarters, halves and wholes available in the fall of 2017.