Highlands cows and calves
These proud bovines originate from the Scottish Highlands. Their furs take various shades, from black to blond, red to silver (for more details, please consult the highland color chart!).
Able to survive in extreme weather conditions, Highland cows are remarkable due their impressive horns. Offered in all cuts, for the spider to the classic roast, Highland beef is ideal for summer barbecues, but is objectively good all year around.
meat characteristic
Low in cholesterol
Marbled meat
High in protein and iron
Savour and refined taste
Highlands cows products
Steak
Filet mignon
Sirloin and medaillon
Skirt steak and flank steak
Spider steak
Tenderloin
1” and 2” ribs
Striploin
T-bone
Top round steak
Skewer cubes
Cross rib roast
Chuck roast
Roast Pear (not a flavor, back section of the beef, located next to the spider steak, a hump at the top of the backbone)
French roast
Striploin roast
Shank
Neck
Stewing cubes
Fondue meat
Liver
Offals
Marrow bones
Highlands calf products
Steak
Filet mignon
Sirloin and medallion
Skirt steak and flank steak
Spider steak
Tenderloin
1” and 2” ribs
Striploin
T-bone
Top round steak
Skewer cubes
Cross rib roast
Chuck roast
Roast Pear (not a flavor, back section of the beef, located next to the spider steak, a hump at the top of the backbone)
French roast
Striploin roast
Shank
Neck
Stewing cubes
Fondue meat
Liver
Offals
Marrow bones
Sausages
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