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The Market
Upon ordering beef in bulk we will put the customer in contact with our processor to discuss the various options of cuts availabe for the quarter, half, or whole that the customer is purchasing. We recommend that all steaks are cut 1.5 inches thick for the best results. Roasts should be cut from 3 to 5 pounds each. We will continue to offer ground beef, roasts, steaks, brisket, and other cuts as it is available. Feel free to contact us with any question you may have.
UPDATE
TWO CATTLE ARE GOING TO THE PROCESSOR ON THE 15TH OF APRIL, ONE IS ALREADY RESERVED, TAKING ORDERS ON THE SECOND
 
Current Retail Inventory for Purchase
Ground beef - 73 lbs
Ribeye Steaks - SOLD OUT
Filet - SOLD OUT
KC Strip - SOLD OUT
Chuck Roast - 3
Brisket - 2
Prime Rib - SOLD OUT
Liver - 6 packages
Testicle - 1 packages
Heart - 1 package
Oxtail - 1 package
Our first bull that was processed from our ranch after 14 days of aging in the cooler.All our cattle identified for processing are separated from the herd days before they are to be processed to reduce stress on the animal. We currently use two processors, both of which humanely and cleanly kills the animal quickly. Once the cattle is expired it is immediately skinned and then transferred to the processors cooler where it is aged for 10 to 12 days and then processed for pickup. All bulk beef is picked up at the processor's location and all retail cuts are picked up at our ranch location. The meat will be wrapped or vacuum packed and frozen at the time of pickup.
Our first bull processed on our ranch after being gutted, skinned, and ready for quartering.You can see in the pictures on this page of how lean this beef really is. You will not see and get a lot of back fat on these animals because of their long hair. We maintain a reserve list in order to better provide for our customers that are waiting on our fresh beef to be processed. The reserve list is maintained in the order at which the customer contacts us. We will notify our customers in the order that they are listed within one week of processing our cattle to ensure that they are ready to receive their fresh natural grass fed beef.
Our customers or potential customers are more than welcome to contact us to coordinate a visit to our ranch at no cost to see how and where our cattle are fed and maintained.
If you are a restaurant or retail store be sure to give us a call and discuss your pricing options for retail distributors. We would be more than happy to fill your grass fed beef needs as well.
Scottish Highland Gourmet Ground Beef
Scottish Highland Gourmet Ground Beef
Grass Fed and Very Lean
Less than 10lbs = $4.00/lb
More than 10lbs = $3.75/lb
Bulk, over 50lbs = $3.50/lb
Scottish Highland Roasts and Steaks
Scottish Highland Roasts and Steaks
Brisket = $4.50/lb
Roast = $4.00/lb
Steaks = $5.25/lb
Prime Rib = $7.50/lb
Scottish Highland Beef in Bulk
Scottish Highland Beef in Bulk
Price is determined by the hanging weight of the beef after initial processing.
1/8 Beef = $6.00/lb
1/4 Beef = $5.50/lb
1/2 Beef = $5.00/lb
Whole Beef = $4.50/lb
Scottish Highland Other Cuts
Scottish Highland Other Cuts
Heart = $3.00/lb
Liver = $3.00/lb
Tongue = $3.00/lb
Kidney = $3.00/lb
Testicles = $3.00/lb
Product Order Form
Your Name
Your Phone Number
Your Email Address
Your Mailing Address
Meat Products
Ground Beef
Brisket
Roast
Ribeye Steak
T-Bone Steak
Round Steak
Sirloin Steak
Half Quarter Beef
Front Quarter Beef
Hind Quarter Beef
Half Beef
Whole Beef
Heart
Tongue
Liver
Kidney
Testicles
Number of Roasts Requesting
Number and Type of Steaks Requesting
Pounds of Ground Beef Requesting
Pounds of Summer Sausage Requesting
Other Requests
Our market is still under development and more products are planning to be added in the near and distant future. Continue to check back for new products that will be coming available.
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