Highland meat is considered artisan. The Highlands have a proven ability to produce top quality meat without requiring as much or as high of feed quality. They are smaller than traditional beef choices such as brangus and therefore they are much easier on the land. Highland beef is slow maturing, lean, firm and very low in fat and rich in iron and protein. The highland raised meat is unmatched for flavor, juiciness and tenderness. The insulating hair of the Highland cow allows it to store its fat in muscle fibers which creates the additional marbling.This great marbling, unlike traditional beef, and are lower in both fat and cholesterol than chicken and make a great steak.