We produce 100% grass fed and finished pasture raised Highland beef on the rugged volcanic plains of SW Victoria. Highland beef is truly a cut above. It takes time to make a premium beef that is lean yet well marbled and tender. All steers are taken to 36+ months to develop optimal flavour and marbling.
Our beef is seasonal and will be sold at selected retailers, farmers markets and online when available.
We will next have beef available for online orders in mid-October. Join our mailing list to be notified when orders open:
We are choosing to market our beef through Open Food Network. Open Food Network is a globally respected platform for small producers, just like us. Creating an account allows you to buy fresh food online from local farmers in Victoria and support a fair and transparent food system.
Highland Beef
The extreme climate of the western Highlands and Islands of Scotland mean the Highland breed is exceptionally hardy, with a short stocky frame, double coat and the ability to thrive under the harsh environmental conditions and on the low forage quality of the Scottish Highlands.
The heavy double coat, important for insulating against the climate, results in Highland cattle producing less subcutaneous but more intramuscular fat. This results in more even fat distribution through the muscle and marbling in the meat, even on low input forage. Highlands are slow maturing, and it takes three or more years to finish a steer. Over this time, it develops a tremendous amount of flavour that can never be matched by commercial beef. Additionally, a 1997 study conducted on Guaranteed Pure Highland Beef by the Scottish Agricultural College found that Highland beef was lower in fat and cholesterol than other beef tested.
“There was, however, one steak that I could not get out of my head: that red slice of Scottish loin from the bank of the river Earn, barely marbled, silky even when raw, its fat the colour of butter. Angus Mackay’s Highland rib eye was the most flavourful steak I’d ever eaten. It was also the juiciest steak I’d ever eaten, and the tenderest, too”.
Steak: One Man’s Search for the World’s Tastiest Piece of Beef
“It’s meat that tastes like the moors: lush and rocky and peppered with wild heather.”
Savour Magazine
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“Angus MacKay’s rib eye – a life changing steak”.
Steak: One Man’s Search for the World’s Tastiest Piece of Beef
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Our Philosophy
Grass Fed and Finished
Our cattle are 100% grass fed and finished on pasture from birth with no added hormones or systematic antibiotics.
We employ rotational grazing techniques, promoting natural ecosystem function and protecting our soil. Our cattle graze on low input pastures managed with no artificial fertilisers, pesticides or fungicides.
Dry Aged
The beef has been dry-aged for 21 days for both flavour and tenderness.
The dry aging process improves the eating quality of the beef. It deepens the flavour, enhances the tenderness and the texture.
From Paddock-to-Plate
And Nose-to-Tail
As part of our paddock-to-plate philosophy, we encourage nose-to-tail eating and the full utilisation of the carcass. The hides are turned into exquisite rugs and offcuts are processed into dog treats.
Animal Welfare
We are committed to animal welfare and believe that a more natural stress-free environment provides our cattle with the best quality of life.
Our cattle are handled using low stress cattle handling techniques and we interact with them daily.
