Specialty Cuts - Scottish Highland
Reserved cuts that are limited in quantity per animal
Roasting Franks
Thicker roasting franks for over the campfire or on the grill. Packaged 4 to a pack.
Teres Major
It is also triangular in shape and is best grilled, broiled or roasted and carved in thin, cross-grained slices.
Brisket
The Brisket comes from the chest portion, and is very rich in collagen and connective tissue. It is best when slowly...
Beef Short Ribs
These are cut from the lower portion of the animal near the belly. Each package is typically between 1 and 4 pounds....
Oxtail (Beef Tail)
Cut from the tail, the Oxtail is very gelatin rich. It is excellent for soups, braising, or slow cooking.
Beef Shank (Osso Bucco)
Beef shank cross cuts are cut from the hindshank or foreshank perpendicular to the bone. They are fairly thick, and...
Marrow Bones (Soup) Whole femur or shin bone with the ends trimmed off
Excellent for soups, this is a rich and flavorful treat. Or, as most dogs will agree. Most excellent for dog treats.
Cheek Meat (joues de boeuf)
Originating in cheeks, this cut is rich in connective tissue and is best cooked low and slow in a crock pot. They...
Beef Tongue
Beef Tongue is rich in calories and fatty acids, as well as vitamins and iron. It is best simmered in spices for...
