Highland cattle are a smaller breed than commercial beef breeds. They grow much slower, and finish with a smaller body frame. Because of this, an Angus will provide more beef than a Highland will. An average finishing weight for a Highland steer is 900 pounds, whereas an Angus steer finished on a grass-only diet would be closer to 1,200 pounds.

A big difference between these breeds are the ages of butchering. Highlands are a slow growing animal. They need to be raised to a minimum of 30 months old before being considered finished for butchering. On the other hand, Angus are ready near the 18 month mark.

Both beef options are excellent, top quality meats. Anyone that's eaten beef before, is used to commercial breeds (like the Angus, Simmental, Charolais etc). Our Red Angus would be what you're used to in that regard when it comes to colouring, marbling, and excellent flavour. The difference on the lesser-known Highland meat is something we will rave about. Because of their thick coat, they don't need to pack on the amount of fat other breeds do. Highland meat is much leaner for that reason. Since they grow so slowly, they are wonderfully tender as well. You can read about all the superior benefits of Highland meat HERE