100% Grass-Fed Beef

Scottish Highland Cattle

Tucked away in the rugged hills of Scotland, lives a breed of cattle that has been hidden by time. The Scottish Highlander is one of the oldest registered breeds of cattle, with the first herd book established around 1884. Their trademark is their set of long sweeping horns, but despite their unusual appearance, they are considered an even-tempered animal of superior intelligence. 

  • Naturally lean
  • Low cholesterol    
  • High protein
  • Flavorful meat


Like a fine wine, time is a very important factor in the taste of Highland beef. “Aged on the Hoof” so to speak, this animal is a slow grower, but unlike our fast-food society, for this we wait. Highland cattle have a long hair outer coat to shed rain and a short furry undercoat to keep them warm. Due to this unusual hair combination they have very little “back-fat”, which makes them naturally lean. This translates into more meat for your dollar.

  •       100% Grass-fed
  •       No antibiotics or growth hormones
  •       Stress-free living

All of our Highland Beef is DRY-AGED. What is Dry-Aged beef?

Forty years ago, most beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.

The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot the real taste of beef.

Dry-aged beef is aged for 14 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry-aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.

Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process.

The dry aging process takes special care. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef, like the Scottish Highland breed.

Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores, gourmet steak companies and now locally through Sutton Ridge Farm.

Highland Beef Vs. Conventional Beef
Sutton Ridge Farm Supermarket
Healthy diet of certified organic pastures & rotational grazing Rations promoting unnatural, accelerated growth
Exercise Confinement lot
Fresh air & Sunshine Nitrogen-laden cloud of fecal particulate from feedlot
No stress Unhealthy living conditions
Dry-aged, 14-21 days Wet-packed. Slaughtered, cut & packaged in 24 hours
Buy direct. Freshest meat, highest nutrition, know your Farmer Unknowns-country of origin, living conditions, cloned, fed GMO rations
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Recognized Winner

MN Grown Spotlight

As featured in the MN Grown Farmer of the month

Certified Producer of Quality Highland Beef


Members of The American Highland Cattle Association