White Highland Cattle

Highland cattle thrive where no other cattle could exist. They are naturally reared in the hills, without the need for intensive farming practises. In winter, a fold of Highland cattle would have been brought together at night, in open shelters made of stone called folds, to protect them from the weather and the wolves. When breeders start up a fold, they would have a number of females, that are not closely related and that may have been purchased from different breeders. 

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The beef needs hanging to develop the flavour and tenderize the meat. It has a very distinctive flavour with lower levels of fat and cholesterol and higher protein and iron content. Good quality beef is dark red with a marbling of creamy coloured fat. Bright red meat means that it has not been hung for long enough.

One of the oldest recipes using beef is Scotch Collops. The meat is thinly sliced, beaten with a rolling pin to flatten it, then seasoned with salt and pepper and fried quickly. 

Minced Collops uses ground beef that is cooked very slowly with onions over a low heat until tender. Just before serving, stir in a handful of toasted rolled oats and serve with boiled potatoes. Properly made, the dish is very tasty, but do not add any water or cornflour. Inky Pinky is cold roast beef simmered with carrots in onion gravy. 

Scotland's meats have a reputation for excellent flavour and pure highland beef is only available from specialist retail butchery outlets.