Free-Range Highland Beef
Our beef is reared on our own farm in the Chateauguay Valley
No hormones – no antibiotics
Highland Cattle is a slow maturing breed, the prime stock is up to a year older than more modern breeds by the time it is ready for the butcher, usually between 20 to 28 months. This extra time allows the fine white marbling to develop through the muscle thereby contributing to the succulence and flavour during the cooking process.
Generally, beef from cattle reared on grassland and allowed to grow and mature naturally, tastes better than beef raised by the modern, intensive feeding approach. You may notice that the meat is finer grained than industrial beef - a characteristic of slower growing traditional breeds of livestock
All our meat is dry-aged at least 2 weeks before cutting, vacuum packed and frozen.
10 lb package consisting of 5 lbs ground beef, 1 lb beef cubes, 4 lbs assorted steak cuts $ 8.50/lb
20 lbs packages of assorted cuts, $8.00/lb
Also available as halves or split quarters, $7.40/lb
Quarters generally yield between 75 and 90 lbs cut meat. The price is for final weight, cut of your choice, vacuum sealed wrapping and pre-freezing is included.