![]() ![]() I use a slow cooker for my roasts, as they are very tender and tasty cooked that way. To fry a hamburger, you may need to put some olive oil in the pan so the beef doesn’t stick to the pan. The beef has a vein marbling throughout the ribeye steaks and that also helps with the tenderness. During the summer they don’t receive minimal protein, but still, have loose mineral available. I make sure they have enough minerals and protein available for them to eat especially in the winter when they are eating hay. I have found that raising Highland cattle was cheaper, especially for beef, as they don’t require the finishing that many people do with their beef. This could prove to be a unique marketing tool for any Highland breeder selling their beef. The Highland beef that has been tested seems to buck this last trend in that the fat percentage in most samples is low compared to the industry indicating less marbling, but still producing a tender product. We also find a positive relationship between increased marbling and increased tenderness. There is also evidence in the literature that aging time postmortem can greatly contribute to tenderness, especially past nine days in the cooler for dry aged intact carcass beef. Tenderness traits are moderately heritable and tend to track with cattle of certain genetic origin, with Bos taurus (temperate climate) cattle having a greater propensity for tender meat compared with Bos indicus (tropical climate or zebu) cattle. These results seem true regardless of the production system. There are very few “tough” samples in the entire data set. The study is not complete yet, but the preliminary results show a trend that rises to the top is the tenderness of Highland beef. Bryon Wiegand, Associate Professor of Meat Science. Currently, there is a Quality Highland Beef study underway at the University of Missouri in Columbia, Missouri, by Dr. and the Scottish agricultural college that the Highland beef is lower in cholesterol than turkey, salmon, pork and shrimp, and lower in fat than chicken, pork loin, and all cuts of commercial beef, and that Highland beef is higher in protein than other beef and even chicken breast. After researching it more we found information compiled years ago from AHCA, Blue Ox Farms, M.A.F.F. ![]() That is when we found people wanted to know more about the nutritional facts of raising Highland cattle. ![]() We started to niche market the sale of our beef at different venues and agricultural events as well provided Highland beef to the health food store in our county. It was in 2000 that we stopped raising Highland cattle and began selling pasture-finished beef to friends and neighbors who wanted to purchase some after tasting it. The Heartland Highland Cattle Association also has an annual raising Highland cattle auction sale. A free information packet is available to anyone. There is a regional Highland Association that promotes and educates people on the breed. You will find Highlands in many southern states. As long as they had shade and ponds to stand in, they grazed early mornings and late evenings during the hot summer months and they thrived very well. They keep their dousan (forelock) and the coarse spin hair. Some bloodlines would keep more hair on than others and the calves would usually have more hair also. By June their hair was short like most other breeds. They acclimated to the hot summer temperatures by shedding their winter hair coat in early spring. It was when we moved to Missouri and took the Highlands with us that we saw how versatile the breed is. But they didn’t want to go into the barn instead, they would stand against the outside of the barn for a windbreak or go up to the woods. During the cold harsh Wisconsin winters, they needed hay, minerals, and protein. They also enjoyed the grass pasture, but they didn’t need the feed that our neighbors were feeding their animals. In the spring the older animals would actually rub down the small birch trees we had in the pasture and eat the leaves and any other green brush they could find, especially cedar samplings. We found that Highland cattle were very docile, easy to handle and really great foragers. So we purchased two yearling Scottish Highland heifers in the fall of 1990 and the following spring we purchased our first small fold of five Highlands, including the bull. After renting out our cropland, we just had 40 acres left for our farming endeavor. We came upon the Scottish Highland breed. If you are new to raising cattle, you should begin with how to start a cattle farm and cattle farming for beginners. After researching beef cattle breeds, I knew I wanted something different, not the norm.
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