Highland Premium Beef
.
About Highland beef:
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. Highland beef is actually lower in cholesterol than chicken.
Highland beef is marbled. Due to their shaggy coats, thick hides and unique genetic makeup they do not produce the excess fat over their backs normally required by other breeds for insulation.
Instead, the fat they do have is incorporated throughout the meat content – This marbling ensures flavor and moisture during the cooking process. It has also been shown that this form of marbled fat is better for you than regular beef fat.
Although Highlands are slower to mature than many other breeds, the wait is well worth it. The meat is tender and succulent and is very much in demand to those whom really appreciate quality beef.
Because we have happy, healthy cattle, through careful, thoughtful management from beginning to end, we can bring to you a full-flavored, tender beef that is naturally healthier for you and your family.
You may ask, why isn't this gourmet beef in commercial operations? Check out the following link, I think it explains the reason very well:
http://www.reluctantgourmet.com/highland_steaks.htm
No Antibiotics are used - After eating meat that has been treated with antibiotics for a period of time, your body can become susceptible to the bacteria that these medications were meant to treat.
No Growth Hormones or Steroids are Used - We feel that our family’s health and your health is worth much more than the extra pounds of meat produced from these.
Never Fed Animal By-Products
Our meats are processed at an Ohio Department of Agriculture licensed facility where it is “dry aged” and inspected.
Less than 1% of all beef is dry-aged. Dry-aged beef is an investment in time and money that few steak houses, and even fewer retailers, are willing to make.
Dry-aged beef requires longer processing time and results in more flavor and tenderness. While beef is dry-aged, two things happen, first, the meat loses a great deal of moisture and approximately 20% of its hanging weight. The good news is that this loss of moisture helps beef reach its full maturity in flavor. Second, this process naturally tenderizes the meat. We also have our steaks Vacuum sealed, which prevents freezer burn and extends the freshness of the food.
Each cow is different as far as weight and various beef cuts that are available. Also, with quarters there is the front quarter which has different beef cuts than the hind quarter. Plus the hind quarter is more expensive because it contains most of the best steaks.
We have decided to come up with a Family bundle of beef in the variety of cuts you would find in a side of beef taken from the front and hind quarters at an affordable price.
Some folks sell freezer beef by hanging weight – not only do you pay for the hanging weight, you also pay the processing. Our prices are based by the actual weight you take home.
NEW!! Family Bundle ....$200
2 packages of T-Bone Steaks, two steaks per package (Total 4 steaks)
1 package Ribeye Steaks, two steaks per package (Total 2)
1 package Porterhouse Steaks, two steaks per package (Total 2)
2 packages Chuck Roast (two to three pounds each)
3 packages Sirloin Steaks
2 packages Large Round Steaks
2 packages of Short Ribs (great for Barbecue)
8 packages of Gourmet Ground (1 lb. packages)
2 packages of Gourmet Ground Patties (1 lb. packages)
NEW!! Sampler ....$60
1 package Ribeye Steaks, two steaks per package (Total 2)
1 package Chuck Roast (two to three pounds each)
1 package Sirloin Steak
4 packages of Gourmet Ground (1 lb. packages)
1 Package of Gourmet Ground Patties (1 lb. packages)
NEW!! Steak & Roast Special....$100
1 package of T-Bone Steaks, two steaks per package (Total 2 steaks)
1 package Porterhouse Steaks, two steaks per package (Total 2)
1 package Sirloin Steaks
3 packages Large Round Steaks
1 package Chuck Roast (two to three pounds each)
1 package Sirloin tip Roast (two to three pounds each)
2 packages of Short Ribs (great for Barbecue)
We can sell our beef in smaller quantities, which makes sense for those that don’t have large freezers or would just like to try it. Contact me and we can put a package together based on your needs.
Call 740-541-0175 (Please leave message, Athens area)
Website: www.wallacefarms.weebly.com
E-mail: [email protected]
About Highland beef:
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. Highland beef is actually lower in cholesterol than chicken.
Highland beef is marbled. Due to their shaggy coats, thick hides and unique genetic makeup they do not produce the excess fat over their backs normally required by other breeds for insulation.
Instead, the fat they do have is incorporated throughout the meat content – This marbling ensures flavor and moisture during the cooking process. It has also been shown that this form of marbled fat is better for you than regular beef fat.
Although Highlands are slower to mature than many other breeds, the wait is well worth it. The meat is tender and succulent and is very much in demand to those whom really appreciate quality beef.
Because we have happy, healthy cattle, through careful, thoughtful management from beginning to end, we can bring to you a full-flavored, tender beef that is naturally healthier for you and your family.
You may ask, why isn't this gourmet beef in commercial operations? Check out the following link, I think it explains the reason very well:
http://www.reluctantgourmet.com/highland_steaks.htm
No Antibiotics are used - After eating meat that has been treated with antibiotics for a period of time, your body can become susceptible to the bacteria that these medications were meant to treat.
No Growth Hormones or Steroids are Used - We feel that our family’s health and your health is worth much more than the extra pounds of meat produced from these.
Never Fed Animal By-Products
Our meats are processed at an Ohio Department of Agriculture licensed facility where it is “dry aged” and inspected.
Less than 1% of all beef is dry-aged. Dry-aged beef is an investment in time and money that few steak houses, and even fewer retailers, are willing to make.
Dry-aged beef requires longer processing time and results in more flavor and tenderness. While beef is dry-aged, two things happen, first, the meat loses a great deal of moisture and approximately 20% of its hanging weight. The good news is that this loss of moisture helps beef reach its full maturity in flavor. Second, this process naturally tenderizes the meat. We also have our steaks Vacuum sealed, which prevents freezer burn and extends the freshness of the food.
Each cow is different as far as weight and various beef cuts that are available. Also, with quarters there is the front quarter which has different beef cuts than the hind quarter. Plus the hind quarter is more expensive because it contains most of the best steaks.
We have decided to come up with a Family bundle of beef in the variety of cuts you would find in a side of beef taken from the front and hind quarters at an affordable price.
Some folks sell freezer beef by hanging weight – not only do you pay for the hanging weight, you also pay the processing. Our prices are based by the actual weight you take home.
NEW!! Family Bundle ....$200
2 packages of T-Bone Steaks, two steaks per package (Total 4 steaks)
1 package Ribeye Steaks, two steaks per package (Total 2)
1 package Porterhouse Steaks, two steaks per package (Total 2)
2 packages Chuck Roast (two to three pounds each)
3 packages Sirloin Steaks
2 packages Large Round Steaks
2 packages of Short Ribs (great for Barbecue)
8 packages of Gourmet Ground (1 lb. packages)
2 packages of Gourmet Ground Patties (1 lb. packages)
NEW!! Sampler ....$60
1 package Ribeye Steaks, two steaks per package (Total 2)
1 package Chuck Roast (two to three pounds each)
1 package Sirloin Steak
4 packages of Gourmet Ground (1 lb. packages)
1 Package of Gourmet Ground Patties (1 lb. packages)
NEW!! Steak & Roast Special....$100
1 package of T-Bone Steaks, two steaks per package (Total 2 steaks)
1 package Porterhouse Steaks, two steaks per package (Total 2)
1 package Sirloin Steaks
3 packages Large Round Steaks
1 package Chuck Roast (two to three pounds each)
1 package Sirloin tip Roast (two to three pounds each)
2 packages of Short Ribs (great for Barbecue)
We can sell our beef in smaller quantities, which makes sense for those that don’t have large freezers or would just like to try it. Contact me and we can put a package together based on your needs.
Call 740-541-0175 (Please leave message, Athens area)
Website: www.wallacefarms.weebly.com
E-mail: [email protected]