We guarantee that our cattle are Grass Fed
and Grass Finished!
What cattle eat throughout their life determines the quality and nutrition levels of the beef. Most Beef labeled as natural or grass fed is often finished on grain, corn, wheat, and oat hay, and finished in feed lots.
We raise 100% grass fed, 100% grass finished beef.
NO added hormones
We strive is to raise the healthiest, most nutritious food available for customers that are concerned about the food they eat and how it is raised.
Lower in Fat and Cholesterol This ancient breed’s long hair coat replaces the thick layer of fat found on most other breeds. This means little outside waste on the meat. The flavor of Highland Beef is excellent, being described by many top chefs as "gourmet". We think the fact that Highlands are true browsers makes the difference. Although Highland Cattle are known to be very lean in fat content, the beef is rich in flavor. Other browsers like elk or deer are also lean in fat but extremely flavorful.
Analysis by an independent commercial testing laboratory in Colfax, Wisconsin, which has been in operation since 1952, confirms that highland beef is low in cholesterol and fat.
Grass Fed & Finished
One of the Healthiest Foods on the Menu
When you add up the score between grass-
Less overall fat
A healthier ratio of omega-
More vitamin E
All of our meat is USDA inspected and processed at Malco’s Buxton Meat Market in Sandy, Oregon.
Email to order now
Available for delivery in The Columbia River gorge or pick up at our farm
Orders over $500 qualify for 20% off
Ground beef: 7.99
Steaks: 1 3.99
Top sirloin: 15.99
Premium steaks: 17.99
Quality Highland Beef
100% Grain Free
These charts illustrate data collected from scientific tests carried out on Highland Beef by the Scottish Environmental Studies. These tests demonstrated convincing evidence that Highland Beef is significantly lower in fat and cholesterol, along with being higher in protein
and iron than any other beef tested.
Also, the charts show additional data collected by food scientists at Scottish Agriculture College led by Dr. Ivy Barclay, Head of the Food Science and Technology Department. The published analytical results were determined by comparing pure Highland Beef cuts to comparable cuts from all beef cuts published by McCance & Widdowson at the Ministry of
Agriculture Fisheries and Food (MAFF).