To contact us:

Phone: +64 3 313 8370

 

E-mail: info@otaioriver.co.nz

Highland Beef

Highland Cattle originated in West Coastal Islands of Scotland. They are capable of surviving in the toughest environments and are well suited for rugged, steep hills and wetlands.

All Highlands have a double coat of hair. A soft down like inner coat and a long outer coat (shed in the summer) which is well oiled to shed the rains and snows of winter.

Colours include red, white, black, brindle, yellow and dun. Highlands have majestic horns, bull horns generally pointing forward and cows generally pointing upward.

Highlands are typically healthy and strong animals requiring little care. They can survive on poor quality feeds and climates where other breeds of cattle would suffer. Calving problems and abandoned calves are rare.

Highland Cattle produce meat with great flavour and low levels of fat and cholesterol.

Highland Beef Health Facts

Scientific tests carried out on Guaranteed Pure Highland Beef by the Scottish Agricultural College - the National College for Food, Land and Environmental Studies demonstrate convincing evidence that GPHB is significantly lower in Fat and Cholesterol, and higher in Protein and Iron than other beef.

Food scientists at SAC led by Dr Ivy Barclay, Head of the Food Science & Technology Department have published analytical results which have been determined on Pure Highland Beef cuts comparing each grade of meat with results from all beef published by McCance & Widdowson* at the Ministry of Agriculture Fisheries and Food (MAFF).

 

 

 

 

 

 

 

 

 

 

 

 

 

Otaio River C Grade Highland Cow

Origins & Benefits

Premium Scottish Highland Beef

Winter Snow at Otaio River

 

*The Composition of Foods, McCance & Widdowson, MAFF

Otaio River P2 Cow with P3 Heifer at foot