GILMORE BRAES HERITAGE BEEF 1 Forsters Rd, Batlow NSW Ph 02 6949 1268
These cattle are distinctly different from other breeds, both in appearance with their long shaggy coats and wide sweeping horns and in the quality of the meat produced.
"They are one of the ancient breeds" explains Ian "and make a majestic sight in the paddock - they are striking looking animals that will thrive in our cool climate" says Manda.
The breed was first brought to Australia by Scottish settlers in the 1830's, with the breed society forming in 1988.
The long coats of thick hair and thick skin, along with a slower maturation rate than most breeds all contribute to the Highlands ability to produce what many regard as "the best beef in the world".
Even in a very cold climate, with their long hairy outer coat, short furry undercoat and thick hide, they don't produce excessive wasteful surface fat to keep warm, instead producing well marbled meat, a tender, uniquely flavoursome beef with extremely low carcass waste due to the lack of trimming required.
Ian and Manda were attracted to this majestic ancient breed by their good looks, which are very pleasing to the eye, and the amazingly quiet temperament across the breed. Knowledge of the meat as being one of the "best kept secrets" of quality dining was a major factor.
To keep in with the 'Heritage' theme Welsh Black cattle have been introduced to their herd contributing another ancient (pre Viking) breed with well marbled meat.
Ian and Manda market their tender, quality beef under their own brand of ‘Gilmore Braes’, a name which encompasses the area in which their property lies – the back boundary is Gilmore Creek, and the word ‘braes’ is an old Scottish word referring to the steep hills of the property leading down to the creek.
They have their grass fed beef available at EPIC Farmers Market each Saturday morning.
Why our beef has become so popular.....
In tests done by the National College for Food, Land and Environmental studies (Scotland), comparing Pure Highland beef with beef from all other recognized breeds, published by the Ministry of Agriculture, Fisheries, and Food, over all cuts, results were impressive:
Fat content - All other breeds 15.6% average; Pure Highland, 4.5%
Protein - All other breeds 18.6% average; Pure Highland 20.7%
Cholesterol - All other breeds average 64.3 mg/100 grams;
Pure highland 40.9 mg/100 grams.
Our stall at Iron - All other breeds average 2.0 mg/100 grams;
Capital Region Farmers Market Pure Highland 2.1 mg/100 grams
This all makes for VERY healthy red meat!