This meat is low in cholesterol and practically free of covering fat. The thick coat, which protects against the cold, makes the meat less fatty, and industrial feed and preservatives are not used in feeding. Highlanders are characterized by long horns. In cows, they grow with a slight upward curve, reaching a span of up to 1.5 m, and with a bushy coat, their meat is considered royal. Even the British royal family maintains a large herd in Scotland.

Why Scottish HIGHLAND beef

• lots of outdoor exercise on natural Orava pastures
• the breed produces meat with high culinary value
• lower levels of bad fats such as omega 6
• higher levels of conjugated linoleic acid, which is one of the most effective defenses against heart disease, type 2 diabetes and cancer
• higher content of vitamins A and E, all antioxidants that you retain by slow cooking the meat
• good source of zinc, niacin, vitamin B6, phosphorus