Without doubt one of the most attractive and photographed of all cattle breeds. This majestic beast, a native of the Scottish Highlands with it’s characteristic thick lustrous coat and long horns is one of Britain’s oldest breeds, having changed little since the days of Robert the Bruce and Rob Roy.

   The hardiness of the ‘Highlander’ is legend, able to cope well with chilling sea gales, blizzards at 60 degrees below or heat of 115 degrees and as such these cattle can now be found from as far a field as Scandinavia through to Australia and New Zealand.

   They are immune to many pests and diseases, couple this with non intensive farming practices, ideally suited to this breed means that the need for growth promoters, hormones or the use of routinely fed antibiotics currently a cause for national concern is totally eradicated.

   Highlanders thrive on poor upland grazing and will happily eat rough grasses and herbage which in turn enables the less competitive grasses and flowers to flourish.

   All cattle on our farm are pedigree and are registered with the Highland Cattle Society offering ‘Elite Traceability’.

   Highland Beef is lean, firm and well marbled making it more tender and flavour-some than most other beef.

   It has been analysed by food scientists at the Scottish Agricultural College and found to be significantly lower in fat and cholesterol than other beef while at the same time just as rich in protein and iron
Because of the ‘Elite Traceability’ of all our cattle and the fact that we use only small local family run abattoirs you the customer can have the up most confidence in this very special meat. Here at Long Ghyll Farm we are able to have complete control over the production of our beef from birth to the plate.

   All the carcasses are hung for between two and three weeks in the traditional way before being butchered and then packed in vacuum packs in our own purpose built facility here on the farm. The beef is then packed into polystyrene chill boxes to ensure maximum freshness and delivered overnight, nationwide to you.

   One of the most common remarks made when our beef is first tried is...

“It’s just like beef used to taste”

In short it has...

“A flavour and quality few may remember but once tasted will never be forgotton.”