It is a muscle that does not get much work and is therefore very tender.
When a butcher cuts a side of beef using the "French cut" method, each muscle is removed separately The spider steak is a very special muscle only weighing about 120grams (in a Highland that is found in the hollow of the hip joint and is difficult to remove as a piece. Our butcher, Carl, divulged the "butcher's secret" last year and we have been ordering it ever since. "After decades of producing Highland beef and placing orders for specific cuts of meat for customers, we learned recently of a cut of beef that is new to us - the "spider steak" or "biftck araigée" in French. Order your own copy of this 18" x 24" poster, featuring Earth Haven Farm's purebred, Clachan Glas Rainier, black bull.Ĭontact us for details, or order from from our SALE page.īy Margaret Badger, Maple Lea Farm, West Bolton, QuebecĪs written in the Winter 2009 Kyloe Cry Newsletter Visit our blog for more information on the health benefits of grass-fed beef. Studies in the UK list the quantities of fat per 100 grams as:ġ00% Grass-Fed Beef & Grass-Finished from our Scottish Highland Cattle! Studies in the US have verified that Highland Beef is 38% lower in fat content and 4% lower in cholesterol than steaks from local supermarkets. The marbling of the beef gives the same tenderness and tastiness as the other larger breeds. It is so lean that it compares with chicken and fish fat content. Recent studies in both North America and the UK have shown that Highland Beef is consistently much lower in fat content and cholesterol than other breeds. Scottish Highland beef is slow-maturing making it a premium beef which is lean, well marbled with low fat and cholesterol levels whilst remaining rich in protein and flavor, criteria increasingly demanded by today's market.Ī heavy coat insulates against a harsh climate and reduces the need to develop excess back fat. The Scottish Highlander's proven ability to produce top quality meat without the addition of expensive high quality feeds makes this breed the perfect choice for those people who wish to produce beef with natural inputs. Highland beef is healthy and nutritious with lower levels of fat and cholesterol and a higher protein and iron content than other beef. The Scottish Highlander has a modern beef carcass with lean, well-marbled, flesh that ensures tenderness and succulence with a very distinctive flavor. Our cattle's favorite fruit is Kiwi and their favorite vegetable is sweet potatoes.Scottish Highland Cattle Meat is Premium Beef Most times when we feed them, they come running because they are used to the many citrus and vegetable treats we feed them. Scottish Highlands are known for their docile nature, but we also spend extra time with our cattle to ensure that they are calm. Our Scottish Highland cattle "speak softly and carry a big stick," though they seldom use their giant horns for more than scratching their back and removing the extra hair in the summer time. See the below nutrition results on Scottish Highland Cattle Beef. Because of its hair, the Scottish Highland does not put on as much backfat and is leaner then some other breeds of cattle. Standard European Breeds, like Hereford, Angus and Shorthorns, rely on fat to keep them warm during the winter time. Not only are these grass munchers fashionably in-season for our Minnesota weather, but their hair also keeps them warm. Let's start with the shaggy bangs and angora-like coat. But you can also learn a lot about these cattle just by looking at them. If you take a look at sites like wikipedia, it will give you a long history of the Scottish Highland Cattle breed.
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