Highlander Beef: From Pasture to Plate

When we chose to raise Highlander cattle, it wasn’t just about tradition. It was about resilience, quality, and care. It helps that they are really cool to look at

Highlanders are one of the oldest registered cattle breeds in the world, originating from the rugged Scottish Highlands. Known for their long hair and hardy nature, they thrive in extreme temperatures, from the coldest Montana winters to the hottest summer days. Their hardiness means less stress on the animals, which translates into better health and, ultimately, better beef.

Our herd began with Gilbert, our bull, and three heifers: Psycho, Matilda, and Big Momma. Alongside them was Blondie, Psycho’s calf. In June, we expanded with a larger herd from Whitefish, Montana, bringing new life and new stories to the land.

But what really sets Highlander beef apart is what happens on the plate. Grass-fed and grass-finished, Highlander beef is leaner than most commercial breeds while still rich in flavor. Studies show that grass-fed Highlander beef contains higher levels of omega-3 fatty acids, protein, and iron compared to conventional beef. Making it as nutritious as it is delicious.

Once you’ve had Highlander beef, you notice the difference: tender, flavorful, and raised with integrity. At the ranch, it’s the only red meat we serve. Every meal is rooted in the assurance that we know exactly where it comes from. How the cattle were raised, what they were fed, and how they were cared for.

Working alongside these animals deepens the appreciation for what eventually makes its way to the table. It’s not just beef. It’s a story of stewardship, respect, and the land that sustains us.

Join us for a retreat or one of our chef’s seasonal dinners