The Scottish Highland breed is an old, rare breed that has remained virtually unchanged since grazing the rugged landscape of Scotland in the sixth century. Highland Cattle carry very little surface fat but do have a certain amount of fine marbling throughout the beef. Although they mature more slowly than many other breeds, the wait is worth it. We raise our cattle to a minimum of two years of age before slaughter. Their distinct, hairy overcoat means the carcass does not lay down the thick layer of surface fat necessary to many other breeds so the meat is lean yet full of flavor with just the right amount of marbled fat throughout.  

At the Apple Family Farm we raise our beef with our customer in mind.  Which is why we do not use antibiotics or growth hormones.  Our beef and lamb are 100% grass fed and we do not feed grain for finishing.  All of our cattle and sheep are finished on high quality pastures that insure a consistent rate of gain.   

Our commitment to quality does not stop there.  We dry-age all of our beef  for a  minimum of 21 days to ensure the most tender, mellowed, rich-tasting beef.  Dry-aging is becoming more and more rare since much of the weight  is lost in shrinkage and trimming leaving significant weight loss.  However, there is no substitute for dry aged beef.  With our beef there is a minimum of shrinkage during cooking.  Most beef  is now wet aged or aged through electric shock.  Both of these methods fail to give the great tasting results achieved through the dry-aging process.    

When you taste our 100% grass fed, dry aged beef we think you will agree that perfection is worth striving for.  

Bon Appétit