Our Management Practices and some Highland Cattle Facts 

Cow Picture

Pasture raised and pasture fed:   Our cows are on pasture their entire lives - never confined to a barn or feedlot and never restricted in their access to forage. About 95% of their diet is forage - grass, hay and, since Highland cattle like a variety, leaves, apples, vines and the occasional twig. We supplement with a very small amount of grain (only about 5%) consistently throughout their lives - there is no big "finishing" push.  This small amount of grain combined with the highland breed's slow growth produces a very tender, flavorful beef.

Low-fat, low-cholesterol, high-protein, high-iron, and tender:  Highland beef has about half the cholesterol and one-third the fat of other beef, and with about 30% more iron and protein.  You will not typically see much marbling in Highland beef, but the tenderness is remarkable – tested to be about 23% more tender than commercial beef.  Why?  Slow growth and fuzz:  Highland cattle have two-layer winter coats that insulate them so well that they do not have nearly as much fat as is found in most breeds.

No added hormones and no unnecessary antibiotics:  We never give hormones and never feed antibiotics.  We did give one calf a course of antibiotics when she had an ear infection, and would do the same again if another animal became ill.  To avoid this, we practice good herd management techniques to reduce the incidence of disease and thus reduce the need for medical treatment.  

Humanely raised:  The animals roam a large area; the farm is about 80 acres and each spacious pasture area contains plentiful and varied sources of food, easy access to water, and a combination of open land for grazing and trees for shelter from the cold wind or the hot sun.  The calves remain with their mothers until weaned at around 8-12 months, at which point they join the rest of the herd in a nearby pasture.  

Processing:  The beef is processed by Adams Farm, a USDA-certified facility which, according to the Fall 2011 Edible Boston, is a thoughtfully designed, humane system built with guidance from Dr. Temple Grandin. Meat is vacuum-packed for longer freezer storage.

Highland Beef by the numbers.  University of Glasgow studies show that pure Highland Beef is almost 23% more tender than commercial beef, scoring an 83.27 in a rapid slice shear force test.  A score of 100 is considered "very tender."  Additionally, here is a comparison of fat, cholestorol, protien and iron content of a sirloin steak from highland cattle as compared to commercial beef from other breeds:

Sirloin Steak Comparison

Highland beef

Commercial beef

Iron (mg/100g)

2.3

1.6

Protein (g/100g)

21.8

16.6

Cholesterol (mg/100g)

37

67

Fat (g/100g)

7.1

22.8




Roaming Farm Beef 

Hours:
Saturday 9-noon
And any time by appointment (call, email or text)

To order:
413-665-6634
413-268-4317 (cell)
RoamingFarm@gmail.com

80 S. Mill River Rd.
South Deerfield, MA

Our beef:

  • Highland Cattle
  • Pasture Raised
  • Pasture Fed
  • No Added Hormones
  • No Antibiotics*
  • Low Fat &       Low Cholesterol
  • High Protein & Iron
  • Humanely Treated
  • on a Family Farm
*No antibiotics are used to promote growth. We would use antibiotics if a cow were ill.