Lower Fat Content

Highland beef is typically leaner than commercial beef, with studies showing Highland beef to be 38% lower in saturated fat  

Higher Omega-3 Fatty Acids

Highland beef is known to have 50% more omega-3 fatty acids compared to commercial breeds. Omega-3 fatty acids are essential fats that have been linked to numerous health benefits, including reduced inflammation, improved heart health, and better brain function. A higher intake of omega-3s is also associated with a lower risk of chronic diseases like heart disease and arthritis.

Rich in Conjugated Linoleic Acid (CLA)

Highland beef contains higher levels of conjugated linoleic acid (CLA), a type of fat that has been linked to reduced body fat, improved immune function, and a lower risk of cancer and cardiovascular diseases. Grass-fed and finished Highland beef typically contains 2 to 3 times more CLA than grain-fed commercial beef.

Better Source of Essential Nutrients + Higher Antioxidant Level

Highland beef is known to have 17% more iron and 7% more protein and is known to have higher levels of other vitamins and antioxidants (including vitamins A, E, B12, B6, B3, phosphorus, selenium and zinc). 

Higher Levels of Healthy Fats

Mangalitsa pork is known for its high-fat content, particularly the presence of healthier fats:

• Monounsaturated Fats: Mangalitsa pork contains a higher proportion of monounsaturated fats, similar to those found in olive oil, which are considered beneficial for heart health. Monounsaturated fats can help reduce bad cholesterol levels (LDL) in the blood, lowering the risk of heart disease and stroke.
• Omega-3 and Omega-6 Fatty Acids: Mangalitsa pork is richer in -3 and omega-6 fatty acids and can contain 2-3 times higher omega-3 than many varieties of fish (>90% of North Americans are not meeting recommendations for omega-3 intake). These essential fatty acids are crucial for brain function, reducing inflammation, and supporting cardiovascular health. A balanced intake of omega-3s and omega-6s is important for maintaining overall health.

Higher Nutrient Density

Mangalitsa pork is more nutrient-dense than commercial pork, providing higher levels of certain vitamins and minerals including B vitamins (particularly B1- thiamine, B6, and B12) and  zinc, iron, and selenium. 

Rich in Conjugated Linoleic Acid (CLA)

Mangalitsa pork contains higher levels of conjugated linoleic acid (CLA), a type of fat associated with various health benefits, including reduced body fat, improved immune function, and a lower risk of cancer and cardiovascular diseases

Better Source of Antioxidants

Mangalitsa pork, particularly due to its higher fat content and natural diet, contains more antioxidants, such as vitamin E. Antioxidants play a critical role in protecting the body from oxidative stress, which can lead to chronic diseases like heart disease, cancer, and aging-related conditions.

Lower Glycemic Impact

Due to its high fat and protein content, Mangalitsa pork has a lower glycemic impact compared to some leaner cuts of meat. This means it has less effect on blood sugar levels, making it a suitable choice for people managing blood sugar, such as those with diabetes.

All of the animals at Woollysteer Ranch are heritage breeds which are breeds that have developed over generations and reflect the rich history of livestock. These breeds have retained many traits that make them well-suited to traditional and sustainable farming practices and give them a unique resistance to disease and parasites. This resistance developed from generations of natural selection and contrasts with current commercial breeds that have lost these traits after breeding for productivity and efficiency. 

Our heritage breeds thrive in our local environment without the need for intensive resources, such as specialized feed, vaccinations or medications. Because of their resistance to disease, we do not need to administer routine vaccinations and we have never administered any vaccinations on our meat animals.

Additionally, the meat from the heritage breeds at Woollysteer Ranch offer unique flavours and added health benefits that are different from those of modern commercially raised breeds. 

Where the meat comes from, what the animals were fed, the soils the feeds come from, the climate and the breed of animal all definitely influence the taste of the product. Grass-fed and finished Highland beef tends to be leaner, softer and has a deeper beef flavour with a darker colour of red than grain-finished commercial beef. Mangalitsa pork is known for its rich, buttery flavour that is often compared to high-quality beef. The fat in Mangalitsa pork is also more flavourful and can be described as creamy and nutty, contributing to a more luxurious taste experience. 

Grass-fed and finished Highland beef is leaner and can become tough if overcooked. Follow these handy prep tips to ensure you always get the juiciest, tastiest results:

Watch your speed

Grass-fed beef cooks faster than grain-fed beef. Use a thermometer to test for doneness and watch the temperature. It’s easy to go from perfectly done to overcooked in a very short amount of time.  

Don’t overdo it

Grass-fed beef should be at room temperature before cooking to avoid overcooking. Preheat your oven, pan or grill before cooking. When roasting grass-fed beef, reduce the roasting temperature by 50 degrees and cook the beef slowly. This method helps maintain moisture and tenderness.

Think pink

Grass-fed beef is ideally cooked at rare to medium-rare temperatures. But even if you want medium-well, you should avoid grilling or roasting it as long as you would corn-fed beef. The meat will continue to cook after you remove it from the heat—so when it reaches ten degrees below the desired temperature, it’s done.

Sear it first

When grilling, quickly sear the meat over high heat on each side to lock in juices. Baste to add moisture and reduce heat to continue cooking. If roasting, sear the beef on the stove in frying pan or cast iron skillet before placing it in a preheated oven. 

Butter up

Grass-fed beef is typically lower in fat than conventional meat, so coating it with butter makes for easy browning. The added butter will also prevent the meat from drying out or sticking to your cooking surface.

Don’t fork around

Always use tongs to turn your grass-fed and finished beef. By not piercing beef with forks or knives during cooking, you’ll keep juices in and avoid drying out the meat. 

Take your time

Always thaw grass-fed and finished beef in a refrigerator, not in the microwave - it will cook better than if defrosted with heat.

Let it sit

For ideal taste and texture, grass-fed and finished beef should sit covered and warmed 7 to 10 minutes after removing it from the heat.

Instead of relying on vaccinations, we focus on preventive measures that support the animals’ immune systems naturally. This includes:

1. Selective Breeding: We focus on raising heritage breeds that are naturally more resilient and well-adapted to our local environment. These breeds tend to be more disease-resistant compared to commercial breed with stronger immune systems that require less medical intervention.
2. Natural Diets: Our animals are raised on natural diets that align with their natural digestive behaviours which helps strengthen their immune systems and overall health.
3. Pasture-Based Ranching: We provide clean, stress-free pasture-based environments that all our animals space to graze and roam freely. This natural setting reduces the risk of disease by promoting healthy living conditions. 

Due to these measures, we do NOT administer routine vaccinations on our animals and we have never administered vaccines on any of our meat animals in our current program. With that being said, we will, and have, vaccinated an animal if it was necessary for their well-being. This is a rare occurrence for us and has only had to be administered to a few Mama cows following injuries sustained on the ranch. If an animal in our meat program happens to require a vaccination in the future, they will be put into a different program and no longer be part of the meat program.

If you’re here, you’ve probably heard of ‘grass-finished’ beef and might have wondered how it differs from its grass-fed counterparts. As the wording implies, grass-fed beef comes from cattle that ate grass. This classification can be given to any beef from cows that consumed grass at any point in their lives. Grass-fed does not mean that the cattle have exclusively eaten grass, however. These cows may have had their diets supplemented with grain feeds and corn to express their growth and weight to maturity. A cow that has eaten nothing but grass and forage their entire life is grass-fed and finished. Grass-fed, therefore, is not interchangeable with grass-finished. An animal can easily be considered grass-fed but it is much less common for beef to be from cows that are both grass-fed and finished.

One of the chief differences between Mangalitsa and commercial pork (besides their woolly coat that is!) is its fat content and profile. Commercial pork has less fat; however, the fat in commercial pork is often more saturated and less evenly distributed, which can affect the flavour and texture of the meat. Mangalitsa pork has a higher fat content, but its fat is mostly monounsaturated fat (AKA the ‘good’ fat), giving it a melt-in-your-mouth feel. Its lard actually melts at room temperature, making it easier for your body to process than other fats, and providing a very unique sensory experience. 

As this method of raising the animals is closest to a natural lifestyle for a cow and includes the foods that they should be eating, the cattle are healthy and this is passed on the meat consumer. There are many health benefits in choosing grass-fed and finished beef. In comparison to the grain-finished varieties, it is 20% lower in calories and has more omega-3 fatty acids, vitamins A and E and acids that fight cancer and inhibit body fats, called Conjugated Linoleic Acid.

Highland beef and Mangalitsa pork are both considered specialty products and are often more expensive than their commercial counterparts due to their unique flavour, nutritional profile and the more labor-intensive, sustainable farming practices required with a slower growth rate. The limited availability and higher cost reflect the premium quality and artisanal approach to raising Highland cattle and Mangalitsa hogs.