Roasts - Scottish Highland
Grass fed / distillers grain finished Scottish Highland roasts.
Chuck Roast
The Chuck Roast is cut from the chuck portion, it is a inexpensive cut that truly shines when cooked low and slow...
Shoulder-Arm Roast (Most are Arm Roasts with the bone in)
Cut from the chuck section, rich in flavor, though slightly less tender. Best cooked low and slow in moisture.
Sirloin Tip Roast
Cut from the sirloin / round portion, this roast is lean, however not overly tender. Best slow roasted and cut into...
SirloinTri-Tip
This small roast comes from the bottom sirloin. It is also triangular in shape and is best grilled, broiled or...
Rump Roast
Cut from the bottom portion of the round section. The Rump Roast is very lean and is best roasted and cut very...
