What is the advantage of Highland beef?
 At Bountiful Joy Farm, we have developed a beef finishing system that produces great tasting, consistent results.
 Highlands have a double layer of hair, insulating them from the cold, snow, and rain. The hair layer is one important factor of the beef. The cows do not develop the layer of fat right under the skin most cattle breeds need to keep warm, causing a genetically lower fat meat. Yet, the beef is marbled, producing tender, lean beef, allowing you to have the great taste without the guilt!
 Our steers are free range, free of any growth hormones or anti-biotics. They remain on pasture their whole lives (with locally raised hay during the winter). The last three months of the finishing process we introduce locally raised grains, giving the beef the great flavor we are known for.
 One of the keys to tender beef is the lack of stress in the steer's life, both when it is growing, as well as at slaughter time. This is acheived by the steer being born here, having a wonderful, calm life, and easy access to food, whether it is pasture or hay. Slaughter time is a huge stress time for most cows, being shoved into a trailer, and the adrenaline pumping through them when they drive into the slaughter yard and smell the blood. This adrenaline is not only hard on the cow, it toughens the meat you eat. This is why we farm slaughter at Bountiful Joy. They are professionally slaughtered onsite instantly, as humanely as possible, with no stress, and then taken to Byron Meat Locker to be processed. We dry age our beef for 14 days, to produce tenderness as well as the great flavor that comes through the dry aged process.
We strive to give each customer the same quality meat we want for our family, processed to your individual instructions. Send us an email or give us a call to reserve your quarter , half, or whole cow from our next available steer. You will love the taste! |
Why Highland Beef?
