The Scottish Highland (often referred to simply as “Highland”) is one of the oldest breeds of cattle in existence. Surviving for centuries in the weather-beaten highlands of Scotland, these beautiful animals are able to remain healthy, strong, and vigorous even with sparse feed, rugged terrain, and extremely bleak conditions. These amazing creatures are almost impervious to disease, having long lashes and forelocks that shield their eyes from flying insects, and as a result, prevent pinkeye and cancer eye. Highlands do not stress easily, so stress-related diseases occur with less frequency, and other bovine diseases affect them far less, due to their genetic advantages. Even more, Highlands produce some of the healthiest beef available that tastes better than ‘ordinary butcher/supermarket beef’.
Independent testing lab results have shown that highland beef is lower in cholesterol than buffalo, venison, or chicken and contains less fat than chicken, Snapper (skin on) or Halibut (skin on), due to the thick insulating double layer coats.
Tests done by the Scottish Agricultural College have proven Highland Beef to be significantly lower in both fat and cholesterol, plus higher in protein and iron than other beef. All these details combine into a fantastically intelligent (trainable) animal with a calm temperament and EXCEPTIONAL meat quality, and it is no wonder we’ve chosen the highland as our beef cow of choice.
Watch our video to learn more about the different
cattle breeds we have raised.
The Jersey is a small breed of dairy cattle. Originally bred in the Channel Island of Jersey, the breed is popular for the highbutterfat content of its milk and the lower maintenance costs attending its lower bodyweight, as well as its genial disposition. Because Jersey cattle have slower growth rates and lower carcass and retail product weight compared to most breeds, they are not popular in the meat industry, but that doesn't mean they're not good! One of the most outstanding characteristics of beef from Jersey cattle is the high level of intramuscular fat. Even under pasture feeding conditions, the genetic potential of the breed to deposit intramuscular fat implies that a high level of marbling can be obtained at low carcass weights, and although the carcass size is smaller, you can still expect 500 pounds or so of finished meat from a jersey steer. Taste panels have consistently rated meat from Jersey cattle as being more acceptable due to its greater tenderness, juiciness, flavour and overall acceptability.
The Angus breed began in the northern regions of England and has long been the cattle “business” breed and perhaps the most represantitve breed in cowherds. Angus cow’s have strong maternal instincts, superior milking ability and high fertility rates. Their docility, coupled with the breed’s moderate size and fleshing ability, makes them ideal mothers. Angus females also mature early, breed back quickly and have comparatively short gestation periods.
Angus beef hardly needs an introduction; it is renowned for its fine marbling texture and superlative eating qualities. The Angus given a minimal amount of days on feed will manage to repeatedly turn out Prime and Choice grade meats.
The Yak is as lean as venison or bison with about 5 percent fat, compared to about 15 percent for beef, and to some tastes juicier, sweeter and more delicate. Certainly the people of Tibet and Nepal think so. There, yaks have been an integral part of the culture for 5,000 years, used not only as pack animals and for milk but also as a source of meat. Originally brought to the Western Hemisphere for zoos a century ago, yaks have been bred commercially here for only about 15 years. North America now has more than 30 yak ranches. Yaks only eat about a third of what a cow eats and can forage for food without damaging the environment as their hooves are small hooves and very nimble. They don't need much attention, are pretty disease-resistant, so they don't need any hormones or antibiotics. And unlike bison, they are docile and easy to maintain.'
The Dexter is a breed of miniature cattle originating in Ireland. The smallest of the European cattle breeds, they are about half the size of a traditional Hereford and about one third the size of a Holstein milking cow. Dexters produce a rich milk, relatively high in butterfat (4%) and the quality of the milk overall is similar to that of the Jersey. Dexters can reasonably be expected to produce 1.5 to 2.5 gallons per day.
The breed is early maturing and produces beef of excellent quality and flavour, with good marbling, that can be produced economically. Because their good meat to bone ratio, a killing-out percentage of over 56% can be achieved. The meat is very popular with the consumer, through farm shops, farmers markets and home freezer consumption because of its outstanding flavour, small joints and minimal waste.
The Zebu is a sub-species of domestic cattle originating in South Asia. Zebu are characterised by a fatty hump on their shoulders, a large dewlap and sometimes drooping ears. They are well adapted to withstanding high temperatures, and are used as draught oxen, dairy cattle and beef cattle.
Zebu meat does not marble with fat deposits like Angus and English breeds. Therefore, steaks will not be as tasty as one may desire. However, beef dishes prepared with stew meat or ground meat from grocery stores, Beef is Beef...they taste the same!
Locker Beef Pricing
Our livestock are fed ONLY fresh fruits and vegetables and local/organic spent brewers’ grains. Our wonderful cows consume NO commercial feeds whatsoever as adults…NO gmo corn/soy, NO antibiotics, no hormones…they eat like they would in the wild. The only exception to this is during the first month of our baby calves’ lives (because they were rescued/pulled off their mothers, they receive some grain supplementation for their first few months of life). In addition, our animals are treated wonderfully, and harvested peacefully, prayerfully on site (NOT sent off in a truck to some slaughterhouse).
Our cows are generally harvested young (300lbs-600lbs) to maximize flavor and tenderness. Most of our cattle are priced at $1.50/lb (live weight), which usually equates to about $3/lb hanging weight (without the head, hide, and organs). What this means for you is instead of the $15-$25+/lb retail you would pay for the same meat at Whole Foods, it would run you a bit closer to $6-$8/lb. The kill fee is $75 and the packaging fee is $0.52 a lb.
Example of Beef Cost:
Live Weight: 400lbs
Hanging weight: 200lbs
Meat Weight: 100lbs
Meat Cost: 400lbs x $1.50lbs = $600
Kill and Transport= $100
Cut and Wrap (butcher cost, paid to butcher) 200lbs x $0.52=$104.
You are always more than welcome to use our facilities and our
instruction to kill, cut, wrap in order to skip this cost.
Cost Total (for all services, entire cow): $804