Our Highlands are 100% grass-fed and finished. Due to their natural resistance to diseases, our Highlands are not given routine antibiotics and our meat steers are never given antibiotics, growth hormones or ionoophores. We walk through the cattle on a regular basis which allows us to pick up on any changes in behaviour that may indicate a concern and decreases stress when we do have to work with them. Our cows calve out on pasture, allowing the cattle more choice where they give birth and their calves are naturally weaned, again decreasing overall stress inputs.

Scottish Highland cattle are the oldest registered cattle breed in the world and are docile in nature. Their double layer of woolly hair is a tremendous asset in adverse weather and contributes to their lower fat content and cholesterol in their beef. The horns on Highland cattle not only give them their majestic looks, but are helpful with predator control, thermoregulation and cooling as well as to help them with foraging – allowing them to reach higher areas of brush. They are slow to mature, so the meat gains tremendous flavour over time. Additionally, their meat is nutrient dense, known to have approximately 50% more omega-3 fatty acids (more than 90% of North Americans do not meet recommendations for omega-3 intake!), 7% more protein, 17% more iron and higher levels of other vitamins and antioxidants (including vitamin A, E, B12, B6, B3, phoshorus, selenium and zinc). It is also known for having more conjugated linoleum acid (a strong nutrient for fighting cancer).