Scientific 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.

Food 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).

CUT

FAT
g/100g
 

CHOLESTEROL
mg/100g
 

PROTEIN
g/100g
 

IRON
mg/100g
 

Pure Highland Rump

4.2

45.8

22.4

2.0

MAFF ALL Beef (Rump)
 

13.5

63.0

18.9

2.3

Pure Highland Shoulder

4.7

42.2

21.6

1.9

MAFF  ALL Beef (Shoulder)
 

10.6

63.0

20.2

2.1

Pure Highland Sirloin

7.1

37.0

21.8

2.3

MAFF  ALL Beef (Sirloin)
 

22.8

67.0

16.6

1.6

Pure Highland ALL Cuts

4.5

40.9

20.7

2.1

MAFF  ALL Cuts

15.6

64.3

18.6

2.0

* The composition of Foods, McCance & Widdowson, MAFF