At BLF, we raise grass fed Highland Cattle. We strongly believe in the humane treatment of animals and our cows and steers have a good life. We want all our animals to be happy. Our cows and steers, called a “fold” instead of a herd, can wander almost 90 acres of land and graze as they please. We find the Highland to be gentle and kind, even though they have very large horns. Many of our herd are registered Highland and they have beautiful hairy coats, especially in the winter.
We currently sell cattle for beef or to good homes.
For those interested in purchasing a half or whole beef, please see our BLF Highland Beef Information.
NOTE: Households may choose to get together to purchase a half of a beef together.
There are several great sources of information on the nutritional value of grass-fed Highland beef and feedlot and non-Highland raised beef.
The following is an excerpt from EatWild.com, followed by additional links and photos of our fold.
Score Ten for Grass-Fed Beef
Grass-fed beef is better for human health than grain-fed beef in ten different ways, according to the most comprehensive analysis to date. The 2009 study was a joint effort between the USDA and researchers at Clemson University in South Carolina. Compared with grain-fed beef, grass-fed beef was:
Lower in total fat
Higher in beta-carotene
Higher in vitamin E (alpha-tocopherol)
Higher in the B-vitamins thiamin and riboflavin
Higher in the minerals calcium, magnesium, and potassium
Higher in total omega-3s
A healthier ratio of omega-6 to omega-3 fatty acids (1.65 vs 4.84)
Higher in CLA (cis-9 trans-11), a potential cancer fighter
Higher in vaccenic acid (which can be transformed into CLA)
Lower in the saturated fats linked with heart disease
S.K. Duckett et al, Journal of Animal Science, (published online) June 2009, “Effects of winter stocker growth rate and finishing system on: III. Tissue proximate, fatty acid, vitamin and cholesterol content.”
We have included a few more links for your information.
Contact us through the contact page or speak to Lisa for more details.