The excellence of our Highland beef reflects the hard work, and our commitment to making the land, and our cattle the best quality possible.
Highland beef is a specialty meat.
As the oldest Heritage breed, Scottish Highland cattle retain their inherent genetic capability to produce a healthy product from a natural diet of grasses and forage. Highland is considered ”specialty” meat…due to flavor and leanness. The “hairy coats” insulate the animals and as a result, Highlands don’t have the fat layer under the skin like other beef. It is low in cholesterol.
The beef animals are born & raised on the ranch, eating hay from our Yampa Valley pastures. No growth hormones, steroids, or additives…. natural grassfed beef.
All of our beef is dry aged 18-21 days and USDA inspected.
We are a small operation and meat availability can vary from year to year. We take reservations for beef on a first come, first serve basis. Processing is done in Sept and the meat is delivered in October. Beef is sold: whole, halves, quarters. Meat is shrink wrapped to retain flavor and prevent freezer burn.
We also have ground beef available in 1 lb shrink wrap packaging
We work with two small family owned USDA certified processors in Craig, Colorado: Brothers Custom Processors and Mountain Meats
Cuts of meat in the whole, half or quarter purchases:
List of various cuts/animal:
Sirloin Tip Steak
Chuck Arm Pot Roast
Beef short ribs
Please email or call for availability and cost information:
Pam cell: 303 906-3961 Steve cell: 303 478-6439