Highland cattle are Scotland’s oldest native breed and our long established fold (herd) of pedigree ‘Highlanders’ spend all their lives grazing on the sweet pastures around the famed Rothiemurchus native forest, as have previous generations for hundreds of years. 

They are cared for by Sandy Mackenzie, whose family has looked after cattle in Rothiemurchus for generations.  

Highland Cattle take a year longer than other breeds to mature and have very small frames, so there are only limited quantities of each cut.  Their meat has recently been scientifically proven to be lower in fat and cholesterol and higher in protein and iron then other beef.