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Highland
Beef
Today
our food market is driven by what is healthy and what
is not. Even old faithful's like Macdonalds and Burger
King fight to offer healthy alternatives. Our supermarkets
are carrying organic produce by demand and we are
encouraged to eat what is good for us.
We are encouraged to cut out fat, keep down cholesterol
but there is good news for beef eaters.
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Yearling Bullock
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Here
are a few facts about Highland Beef and the Kinlochroag
Pedigree Highlanders.
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It
tastes better than 'ordinary butcher/supermarket
beef'.
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Independent
testing lab results have shown that highland beef
is lower in cholesterol than chicken and also
contains less fat, due to the thick insulating
double layer coats.
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Tests
done by the Scottish Agricultural College have
proven that Highland Beef is significantly lower
in fat and cholesterol, and higher in protein
and iron than other beef. Click
Here
for details
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Kinlochroag
highlanders are reared in traditional fashion
on the hills and moorland of Uig in the Outer
Hebrides. Stress free to wander and roam the land
as nature intended. They stay out over winter
and have only supplemental organic silage as extra
feed. The only interruption to their regime is
for regular health checks.
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They
are totally free from the use of hormone implants,
anabolic steroids, antibiotics, animal by products,
or chemicals.
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The animals will be slaughtered
between 14 and 30 months of age.
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Beef
from the Kinlochroag highlanders is succulent
and full of flavour, either Steak or stew
you will never
find it's match for the true taste of
Scotland's Best Highland Beef.
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