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According to David & Lisa Larson - Beef is secondary to our primary goal of producing outstanding breeding stock. Animals that are found lacking in any way go right over into the beef program. We eat our own Highland beef and have yet to find its equal in any other breed. The cattle are raised as natural as possible in a caring environment. Many of our customers are very health conscious people who prefer their beef finished naturally on pasture. Steers come out of winter and are put on a field of lush grass with clover for sixty days, gaining about eighty pounds a month. This rapid gain on quality forage goes a long way toward producing beef that is very tender and juicy. Our steers are reaching approximately one thousand plus pounds by eighteen to twenty months and are very humanely harvested here on the farm with zero stress. Hang time for the carcass is between fourteen and twenty one days. All our beef is sold on the rail (hanging carcass weight) by the whole, half or mixed quarter. Meat should be available year-round, but be sure to call for availability. Customers requesting larger orders should call at least a month or more ahead of time. The flavour of Highland Beef is excellent, being described by many top chefs as "gourmet". We think the fact that Highlands are true browsers makes a huge difference. Although Highland Cattle are known to be very lean in fat content, the beef is rich in a hearty beef flavour. Other browsers like elk or deer are also lean in fat but extremely flavourful. Highland beef is becoming increasingly the beef of choice where available. It is enjoyed by the Queen of England who keeps Highland cattle at her Balmoral Castle in Scotland. I do encourage you to give it a try and see what fine quality beef should taste like. The cattle are principally grass-fed, although if a customer requests it a cow will be supplemented with grain. For more information contact Five Star Farm at: fivestarfarm@hotmail.com