Scottish Highland Beef

[BonUm16]

A friend is working on helping his mother reduce her herd of 100 or so pet cattle after the death of his stepfather. They’re down to around fifty but would like to halve it again to make things more manageable. I am considering buying one or going half with another friend but am on the fence. No longer having access to the facilities to age it and properly break it down is the biggest concern. It certainly won’t be till cold weather returns. Anyway, I’d like to hear opinions from those who have actually eaten it. The little reading I’ve done on them is they typically are well marbled but leaner than a lot of common beef cattle. Appreciate any thoughts.

 

[Borderer]

I think well marbled but lean is fair. They are typically very slow growing but should be good

 

[Betterinthebush]

A friend is working on helping his mother reduce her herd of 100 or so pet cattle after the death of his stepfather. They’re down to around fifty but would like to halve it again to make things more manageable. I am considering buying one or going half with another friend but am on the fence. No longer having access to the facilities to age it and properly break it down is the biggest concern. It certainly won’t be till cold weather returns. Anyway, I’d like to hear opinions from those who have actually eaten it. The little reading I’ve done on them is they typically are well marbled but leaner than a lot of common beef cattle. Appreciate any thoughts.

I’ve slaughtered a lot of them. Highland cattle will not have the fat eye going down the ribeye portion and the loin tends to be skinny. Even on heavy fat cattle the loin gets smaller as it transitions into the sirloin, but the highlands are a bit more so.

As far as marbling, I’ve seen some that I would grade as select (not quite choice) but most will grade utility. It’s still excellent meat, but it will be leaner and the flesh will be darker than, say a good finished Hereford or Angus. Like all beef the amount of marbling will depend greatly on the growers technique and ration. The ones I’ve done were all grass fed/finished.

It is a carcass that definitely responds to extended aging on the rail (personally if you were my client d advise ~30 days) to tender the flesh and add flavorful nuances.

Don’t know if this helps, but I hope so.

 

[BonUm16]

I’ve slaughtered a lot of them. Highland cattle will not have the fat eye going down the ribeye portion and the loin tends to be skinny. Even on heavy fat cattle the loin gets smaller as it transitions into the sirloin, but the highlands are a bit more so.

As far as marbling, I’ve seen some that I would grade as select (not quite choice) but most will grade utility. It’s still excellent meat, but it will be leaner and the flesh will be darker than, say a good finished Hereford or Angus. Like all beef the amount of marbling will depend greatly on the growers technique and ration. The ones I’ve done were all grass fed/finished.

It is a carcass that definitely responds to extended aging on the rail (personally if you were my client d advise ~30 days) to tender the flesh and add flavorful nuances.

Don’t know if this helps, but I hope so.

Thank you. And, yes, definitely helps. The recommendation to hang longer is good to know. As a younger man, I did some side work for a number of years in a friend’s butcher shop. Mostly deer during season but would occasionally help with beef, hogs and emu for the retail side. IIRC, we typically hung beef for 15-20 days.

 

[cajunchefray]

Thank you. And, yes, definitely helps. The recommendation to hang longer is good to know. As a younger man, I did some side work for a number of years in a friend’s butcher shop. Mostly deer during season but would occasionally help with beef, hogs and emu for the retail side. IIRC, we typically hung beef for 15-20 days.

I prefer 21 day aged beef. Going 30 days the taste changes a lot. Many of my chef friends like longer aged, I do not. When my dad raised Black angus in South Louisiana, we grassfed then finished on corn for 30 days before slaughter, they were aged just 10 days. Not very tender, but they tasted good.

I have had Scottish beef only once, in London, many years ago, I liked it, lean but good flavor.

 

[Troubleshooter]

I am considering buying one or going half with another friend but am on the fence. No longer having access to the facilities to age it and properly break it down is the biggest concern. It certainly won’t be till cold weather returns. Anyway, I’d like to hear opinions from those who have actually eaten it. The little reading I’ve done on them is they typically are well marbled but leaner than a lot of common beef cattle. Appreciate any thoughts.

I raise and sell them. They do mature more slowly and are a naturally smaller breed, so both the live and the processed weights will be lower than for example, an Angus of the same age. Among the defining characteristics of the breed are very low fat content (1/2 to 1/3 the fat that you would find on grain-fed beef) and about 2/3 of the cholesterol, but with over twice the Omega-3 (the "good fat"). They yield a very lean, flavorful beef. We call it "beef the way it's supposed to taste!"

My usual butcher lets them hang for two weeks before processing the cuts. Because they are so lean, you do need to understand how to cook them. If you treat them like wild game (lower temperatures and shorter cooking times) you'll be golden. But the meat is less forgiving of overcooking, again due to the lower fat content.

It sounds like the family wants to sell a couple dozen head. There are many ways to accomplish that, but I would just advise that going to the local sales barns will not result in good prices. Most of them don't understand the breed and will make low-ball offers. Selling to other Highland ranchers will be better. Don't know where you are, but they might also consider placing a "for sale" advertisement on the American Highland Cattle Association website, or on a regional website if there is one in your area. The family will get more by marketing direct-to-consumer in conjunction with a local meat locker, but that will require much more time and effort.

Good luck with whatever you decide!

 

[Betterinthebush]

“..we grassfed then finished on corn for 30 days before slaughter, they were aged just 10 days. Not very tender, but they tasted good.”

Hi chef. Yea, that’s pretty much the industry standard right now. Consumers are starting to come around the taste differences and the benefits of extended aging. Curiously, it is my “lost” and “boomer” generation customers who love and expect longer aging.

7-10 day aging customers I do gladly, but I make it plain that if their product is tough, don’t fuss about it to me. We call 7-10 day customers the “bruised and bloody” crowd.

 

[Betterinthebush]

Thank you. And, yes, definitely helps. The recommendation to hang longer is good to know. As a younger man, I did some side work for a number of years in a friend’s butcher shop. Mostly deer during season but would occasionally help with beef, hogs and emu for the retail side. IIRC, we typically hung beef for 15-20 days.

You’re very welcome!

 

[Hunter-Habib]

Scottish highland beef is typically grass fed and (like the other gents have already mentioned) relatively lean. It should be dry aged for 28 days and steaks from this breed are best served rare on account of the leanness. They lack the intensive marbling of corn fed steer.

I quite enjoy the porterhouse steaks from this breed, chargrilled over English oak & seasoned with nothing but coarse grained Maldon sea salt & freshly ground black pepper. And a generous splashing of extra virgin olive oil, right before serving. French Dijon Mustard makes for an excellent condiment with it, unlike the English Colman’s Mustard which I find to be far too overpowering.

 

[Betterinthebush]

From top:

1) Prime NY strip aged 45 days

2) Choice NY strip aged 45 days

3) Select NY strip aged 30 days

4) Utility Ribeye aged 30 days from a Highland X Dutch Belted 4-1/2 yo bull

Notice how dark and supple the last photo is. The lack of a protective fat cap over the beef accelerates the enzyme action during aging as there is more gas exchange. This customer was ecstatic with the final product.

 

[Pablo]

Those NY Strips look fabulous. My stomach just growled.

 

[CJW]

I thought people only kept those things as pets.

 

[Pasme]

The Highland breed is raised for beef so the meat should be as good as could be expected from a grown bull. The Highland breed is fairly popular in the mountains of NC.

 

[SETH RINGER]

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From top:

1) Prime NY strip aged 45 days

2) Choice NY strip aged 45 days

3) Select NY strip aged 30 days

4) Utility Ribeye aged 30 days from a Highland X Dutch Belted 4-1/2 yo bull

Notice how dark and supple the last photo is. The lack of a protective fat cap over the beef accelerates the enzyme action during aging as there is more gas exchange. This customer was ecstatic with the final product.

LIVING HERE IN COSTA RICA ALL THE "NATIONAL" BEEF LOOKS LIKE #4! SMALL BRAHMA TYPE CATTLE OUT ON SPARCE GRASS, NO GRAIN. THEY REALLY NEED TO IMPORT SOME SANTA GERTRUDIS GENETICS!

 

[Pablo]

LIVING HERE IN COSTA RICA ALL THE "NATIONAL" BEEF LOOKS LIKE #4! SMALL BRAHMA TYPE CATTLE OUT ON SPARCE GRASS, NO GRAIN. THEY REALLY NEED TO IMPORT SOME SANTA GERTRUDIS GENETICS!

My Dad worked for the Santa Gertrudis Breeders International in the late 50’s. He traveled all over Central and South America classifying cattle and helping to establish the breed. I know he went to CR as well as Cuba before Castro took over. He managed a ranch here in Texas where I grew up. I didn’t know there were any other cattle than SG for a long time! Lol

 

[Troubleshooter]

Scottish highland beef is typically grass fed and (like the other gents have already mentioned) relatively lean. It should be dry aged for 28 days and steaks from this breed are best served rare on account of the leanness. They lack the intensive marbling of corn fed steer.

I quite enjoy the porterhouse steaks from this breed, chargrilled over English oak & seasoned with nothing but coarse grained Maldon sea salt & freshly ground black pepper. And a generous splashing of extra virgin olive oil, right before serving. French Dijon Mustard makes for an excellent condiment with it, unlike the English Colman’s Mustard which I find to be far too overpowering.

We think much alike. I've pretty much abandoned the idea of marinades; instead just drizzle a pinch or two of kosher salt and some coarse-ground pepper and then cook to medium-rare. If I'm feeling froggy, maybe add a dollop of herbal butter after taking the steaks off the grill.

Unfortunately, I can't age for more than two weeks, as the small family-run butcher shops that I use just don't have the space to hang them for longer while maintaining the level of throughput that they need. Like everything else in life, it involves a series of tradeoffs.

 

[fourfive8]

LIVING HERE IN COSTA RICA ALL THE "NATIONAL" BEEF LOOKS LIKE #4! SMALL BRAHMA TYPE CATTLE OUT ON SPARCE GRASS, NO GRAIN. THEY REALLY NEED TO IMPORT SOME SANTA GERTRUDIS GENETICS!

Yes. Sometimes the overall environment dictates the best or most practical breed or race. That also includes the endemic pest and disease environment.

Example would be these small SE Asian Brahma races that can survive in areas where others simply cannot. But they will never yield a well marbled ribeye steak to the standards many in the US culture have learned to expect or demand.