Highland cattle meat has more game flavor than beef.
The meat is antibiotic-free, low-fat, tender and produced with hay feeding and of course ORGANIC.
The products are fresh, so the meat require dry-aging, which can be done at home by keeping the product at refrigerator temperature for 2-4 weeks, depending on the product. Roasts and fillets for longer, cut meat for a shorter time and bone products for just one week.
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