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.
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).