Scottish Highland beef is absolutely not like commercial beef. Highland cattle take over 28 months to mature and have two layers of hair which reduce the amount of body fat that the animals retain.
Our cattle enjoy pastures in the summer with diverse vegetation giving the meat a rich flavor that commercial beef will never get from the corn fed feedlots.
Scottish Highland cattle in general are a much hardier breed of cattle that does not need to be supported through life on antibiotics and growth hormones. They develop naturally, growing slowly as nature intended.
Just like you would never compare a fine aged cheese, wine, or whiskey to the commercially manufactured entry level product. Scottish Highland grass fed beef should not be compared to corn fed commercial beef rich in its antibiotic and hormone composition.
It is a product that commercial farms will never be able to produce efficiently, it is slowly grown on pastures and grass hay, free from hormones and unnecessary antibiotics, rich in flavor from the diverse vegetation of summer grazing, tender from the two weeks of dry aging, and on top of it all, lower in fat content.
Hands down, Scottish Highland beef is something that commercial feedlots and packers will never be able to match in flavor or quality.
Just like fine aged whiskey, it cannot be rushed along, and it matters what goes into the end product
