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Heifer Creek Ranch

...invites you to try the staggering fresh-from-the-farm flavor of 100% All-Natural Scottish Highlander Beef.

 

 

QUALITY HIGHLAND BEEF

*  100% All Natural

*  Hormone-Free

*  Steroid-Free

*  Antibiotic-Free

*  Highest Quality Grass Fed

*  Corn Finished for 60 Days

*  All-natural Dry Aging

*  Hand-Trimmed

*  Pure Scottish Highlander

*  Made in the USA

 

In the world of great dining there is but one truly rare and legendary steak.  A steak of such uncompromising quality and lineage that HRH Queen Elizabeth II of England maintains a fold of these special cattle at Balmoral Castle in Scotland for her own private stock.  This is a steak which has been unavailable in the United States except to a select few gentlemen ranchers who bred them for their own private reserve tables.

Until Now....

Treat yourself or a friend to one of the finest treasures of the land:  

Scottish Highlander Beef

With prices per steak less than what you would pay for a lesser steak at the world's finest Steakhouses.

All our beef is processed, aged and hand trimmed at an immaculate USDA facility under the supervision of a Master Butcher.

The World's Best All Natural Beef

Because Joyce, a registered nurse practitioner, was concerned about the feed additives in commercially grown and processed meat, and because she had grown up eating "home grown" meat and couldn't get that wonderful taste and quality in meat bought at even the best butcher shop, the Hetricks have produced their own meat since returning to the farm.  The Highland breed was selected because of the gentle disposition and the superior quality of the low-fat beef they produce.  In response to the increasing demand, the Hetricks have increased the size of the herd to produce beef for sale to the public in limited amounts.

The Scots Highland breed of cattle produce some of the world's best naturally low cholesterol beef.  HEIFER CREEK raises this unique and ancient breed in the foothills of the ozarks under natural grazing conditions, finishes themon corn and the meat is processed in a USDA inspected plant, dry aged to perfect tenderness, flash frozen, double wrapped, and packaged according to the individual needs of the customer.  HEIFER CREEK'S beef is guaranteed the best you have ever eaten, or your money refunded.

NO hormones or antibiotics are fed to the cattle, and only natural insecticides are used during fly season.  The cattle are humanely raised in a stress-free environment.

Meat is sold by the "side" (half beef) and a side usually weighs from 175 pounds to 225 pounds.  This is about a six month to one year supply of meat for the average family.  Since individual animals will vary in size, the weight of the side is determined when the meat is "hung" at the plant.  The price is $3.00 per pound "hung weight", plus shipping.  We can Fed-Ex anywhere in the US.

HOW MUCH BEEF IS IN A SIDE?

Cattle are not all beef, and beef is not all steak

A 1,000 pound steer, depending on the quality, will average between 590 and 480 pounds "hung weight."

Quality

Choice

Select

Standard

Live Weight

1,000

1,000

1,000

dress %

59%

56%

50%

dressed wt.

590

560

500

package wt.

470 lb.

460 lb.

455 lb.

BEEF CARCASS RETAIL MEAT YIELD

From half and average 1,000 pound steer, 540 lb. carcass

BEEF COOKING TIPS

Cooking with very lean, low cholesterol Highland meat isn't much different than cooking with ordinary meat, but you will notice that when you brown a pound of Highland hamburger in the pan, you will not have a pint of water and grease cook out.  When you are done, there will still be a pound of meat in the pan!

MICROWAVING MEAT IS A NO! NO! Even thawing meat in a microwave toughens it.

Steak one inch (1") thick is better than 3/4 inch steaks.

When cooking very lean hamburger patties, add a few cracker or bread crumbs and an egg white to the meat, and your patties will "hold together" better.

To avoid any possible bacterial contamination ALWAYS cook hamburgers until "the juice runs clear."

For best flavor, don't keep meat longer that one year in your freezer, even if it is double wrapped.  If it is not double wrapped, don't keep longer than three or four months.

TO ORDER

YOUR CUSTOM CUT AND PACKAGED DRY-AGED HIGHLAND BEEF

(SAMPLE PACKS AVAILABLE)

Simply call the ranch at 501-354-5025

Reservations now being accepted for November Delivery

Highland Beef Facts

> A Highland or Highland cross has graded in the top of their respective classes at the National Western Stock Show 25 of the past 32 years.

> Low fat, low cholesterol -Naturally! The Highland's double coat of hair insulates them rather than a heavy layer of fat, providing a leaner, healthier beef.

> Independent testing laboratories have determined that g rass-fed Highland beef is actually lower in cholesterol than chicken.

> Fine dining restaurants steadily increasing their demand for this gourmet beef, soon to exceed available supply.

> Consumers are delighted with the lean, tender, flavorful meat with little or no waste.

> Highland cross steers will finish at 15-24 months, averaging 1100-1300 pounds.

 

 

Scientific tests carried out on Highland Beef by the Scottish Agricultural College - the National College for Food, Land and Environmental Studies demonstrate convincing evidence that Highland Beef is significantly lower in fat and cholesterol, and higher in protein and iron than other beef.

Grading of Beef

Meat Grading Quality refers to palatability characteristics such as tenderness, juiciness and flavor.  It is established through meat grading standards.  Beef grading is performed by U.S. Department of Agriculture (USDA)  graders based on the amount of marbling (flecks of fat within the meat) and the age of the animal.  There are eight quality grades for beef although only the top three usually are identified and sold retail: Prime, Choice and Select.

Prime -  The highest quality beef with the most marbling.  It is produced in limited quantities and usually sold to fine restaurants and specialty meat markets.

Choice - The second highest quality of beef, with moderate marbling.

Select - The least amount of marbling, making it leaner but often not as tender, juicy and flavorful as the other two top grades.

Dry-Aging - A 2 to 3 week refrigerated process with carefully controlled humidity.  Enzymes in the beef are allowed to break down muscle fiver, increasing tenderness.  Dry-aged steaks are the very best and also the most expensive because they lose up to 20% of their volume.

Cuts of Beef

Short Loin - Composed of top loin and tenderloin.

Sirloin - Adjacent to the short loin.  Steaks are less tender and less flavorful than those from the short loin.

Flank - Beneath the sirloin.  The meat is tough and typically needs to be marinated or tenderized.

NY Strip - From the top loin, also known as club steak. Very beefy; recommended for barbecuing.

T-Bone - Contains the bone joining the top loin and the tenderloin.  Consists of a New York Strip steak and filet.

Porterhouse - Similar to the T-bone with a larger filet.

Filet Mignon - Small round cuts from the tenderloin.  The most tender steaks but the least flavorful.

Chateaubriand - Entire Tenderloin, usually big enough to serve two.

Rib Steak - From the rib section, very beefy but least tender cut.

Delmonico - Also from the rib section but with no bone.

Round - Usually divided into two sections.  The top section (top round) is often sliced thin as London Broil.  The bottom part is usually ground hamburger.