Scotch beef is meat from cattle that is born and reared in Scotland. These are special beef breeds with naturally suckled calves. It is sold as fresh meat, either the whole body, whole sides,hindquarter, forequarter or cuts of beef. The welfare of the animals and sustainable raising is of utmost importance in the production process.
It should not be confused with Scottish beef, which refers to any cattle born and reared in Scotland, without the PGI certificate.

In 1996, Scotch Beef became the first red meat in Europe to be awarded a respected PGI or Protected Geographical Indication. To qualify, beef farmers must adhere to a strict code of sustainable farming practices, and it is in this important regard that Scotch Beef differs from, and is superior to, generic Scottish beef that has no such PGI.

The system of Scotch Beef farming is as nature intended, with small traditional herds, grazing and foraging in open pastures and suckling their young.

In stark contrast to intensive cattle farming, the system prioritizes animal welfare and well-being. It is also environmentally sustainable; because there is high rainfall and grazing land is often unsuitable for growing alternative foods, there is no diversion of scarce resources from other uses.  

Traditional native breeds of cattle in Scotland are special and distinctive for a number of reasons, not least that they are perfectly adapted to the local climate and thrive year-round. Sometimes the cattle are brought into warm sheds in winter, where they are provided with food, water and clean bedding.

For centuries, livestock farming here has contributed to biodiversity and played an important part in shaping and maintaining the unique landscape, even in regenerating native plants such as heather, for which Scotland is known and loved the world over.

For the consumer, Scotch Beef also comes with the reassurance of fabulous quality and taste. Not surprisingly, according to Stuart Ashworth, head of economics services at Quality Meat Scotland (QMS), “native breeds continue to gain in importance” and now account for nearly a quarter of the herd.

Here is a brief introduction to the four traditional beef cattle breeds of Scotland.

Highland

With long, flowing hair and majestic, sweeping horns, Highland Cattle is a distinctive and hardy native Scottish breed dating back to the 18th century. Indifferent to extreme weather, the cows’ natural habitat is mountain land with high rainfall, where surely no other cattle breed could exist.

Why it’s famous: While a lot of Scotch Beef is produced from cross breeds, pure Highland beef commands a premium price due to its fine texture, succulent flavor and healthy characteristics. Because it is slow-maturing, it produces beef that is lean but well-marbled with low cholesterol levels, yet rich in protein and flavor.

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