Among the most economical ways to enjoy the wonderful flavor of heritage meats is through its ground in the form of a burger, generously seasoned with nothing but salt and pepper. Use ground to make a more richly flavorful meat loaf, or try our award-winning Scotch Highland Chili, which appeared in The Bagpipe Magazine.
Maturity at Harvest
20 – 29 months
21 days dry aging
The Farm (LEA-White Farms) & Terrior
The LEA-White farmstead rests among rolling hills of prairie in south central Michigan. Inside the wooden home of Larry and Pat, sketches and oil paintings of the Highland breed adorn the walls, art collected over many years from both the New World and Old Country. Outside, the living and breathing semblances of those works of art dot the landscape. The cattle graze on a steady diet of alfalfa, clover, pasture grass, and timothy. During Michigan’s winter months, the animals feed on haylage made from alfalfa and orchard grass. A distinctive mark of LEA-White Farms is its commitment to finishing its cattle on this grassy diet which excludes grain. LEA-White is recognized in the industry as one of the nation’s top-breeders of Scottish Highland cattle.
Highland cattle is one of Britain’s oldest cattle breeds, world-renowned for making excellent beef. In fact, the British Royal Family keeps a herd/”fold” of Highlands at Balmoral Castle. It is a breed that developed over hundreds of years in the northern regions of the Scottish Highlands, a land of rugged terrain and harsh conditions. It is both a hearty and docile breed, like the people who come from that land, people who have been described somewhere as “poet-warriors”.
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