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It is very important to us that our livestock are healthy at all times.  We make sure all our animals are well fed and watered and get all the vitamins and supplements they need.

  "... it is on the vast areas of poor mountain land with high annual rainfall and bitter winds that Highland Cattle thrive and breed where no other cattle could exist. Making the most of poor forage, calving outside and seldom, if ever, housed they make a real economic contribution to hill and upland areas.The breed is exceptionally hardy with a natural and unique ability to convert poor grazing efficiently."[1] 

Our cattle do not have to 'rough' it as such, making them all the more likely to thrive in our care.


We are members of the Biobest
 HiHealth Herdcare Cattle Health Scheme to ensure our buyers and sellers that our animals are of the utmost health and quality. 

  • Herd Accredited free of Bovine Viral Diarrhoea Virus (BVDV) - since 18 January 2012
  • Risk Level 1 of Johne's Disease Status - since 4 January 2012
  • Herd Accredited free of Leptospirosis -  since 24 February 2011
  • Infectious Bovine Rhinotracheitis (IBR) - We have marker vaccinated all our animals since February 2012.

We also marker vaccinate all our animals against BVD since - 05/01/2011


We are also a member of the Scottish Food Quality Certification - SFQC  qmslogo






Highland Beef study confirms original findings

A new paper produced by Charles Bruce at the University

of Glasgow confirms the beneficial properties of pure

pedigree Highland beef, previously studied in 1997 by Dr

Ivy Barclay amongst others.

Samples of sirloin were taken from all over Scotland and

from Yorkshire for the study, funded by the Highland

Cattle Society from the Queen’s Jubilee Trust, a charitable

fund set up for educational purposes.  A rapid slice shear

force test determined the tenderness of the samples and

chemical analysis included measurements of moisture

(juiciness), iron, protein and cholesterol content.

Pure Highland beef was shown to be almost 23% more

tender than commercial beef, scoring, at 83.27, well

below the 100 which benchmarks meat as “very tender”.

Compared with commercial meat, pure Highland meat

contains almost 7% more protein and almost 17% more

iron, averaging over 4% less cholesterol.   Intramuscular

fat, low in saturated fat and seen as marbling through the

meat, gives Highland beef its tenderness, succulence and

distinctive taste.

An interesting finding was the lack of expected correlation

between fat content and cholesterol levels.  Comparison

of diets and the effect of more intensive rearing might

explain this result.

Charles is to be congratulated on this fascinating and

informative work, which forms a foundation for possible

future investigation.  The full report may be obtained from

the society office.  [2]










1. The Highland Cattle Society. (The Highland Breed)

2. The Highland Cattle Society - Winter 2011 Newsletter

 
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