Why is it so flavourful?

At Rothiemurchus we are passionate about delicious food, and we are sure you can taste the care that is put into each stage of bringing food from the forest, hill or farm to the plate.  Our cattle are traditionally reared, naturally produced, expertly butchered and prepared here on Rothiemurchus by people who have known each animal from birth to when it leaves us as the finest beef. Although we are not officially ‘Organically Certified’ if organic means naturally reared without additives, pesticides, herbicides, or fertilizers then our Highland beef is organically produced..

What’s special about our Highland Cattle?

Highland cattle are Scotland’s oldest native breed and our long established fold (herd) of pedigree ‘Highlanders’ spend all their lives grazing on the sweet pastures around the famed Rothiemurchus native forest, as have previous generations for hundreds of years.  They are cared for by Sandy Mackenzie, whose family has looked after cattle in Rothiemurchus for generations.   Highland Cattle take a year longer than other breeds to mature and have very small frames, so there are only limited quantities of each cut.  Their meat has recently been scientifically proven to be lower in fat and cholesterol and higher in protein and iron then other beef.

The only time our cattle leave Rothiemurchus is the 8- mile journey down the road to the abattoir at Grantown on Spey. The carcasses then come straight home to be ‘hung’ for between 4 and 6 weeks, this slow maturing means ‘marbling’ is uniquely fine. The meat is then trimmed to be sold and although this results in shrinkage, it means that the flavour is mature and complex.

Our beef is expertly prepared to the highest standards by butchers Brian Dey and Fraser Sharp, as a boy Fraser delivered meat around Rothiemurchus by bicycle. Their experience ensures the meat reaches you in perfect condition.  

We hope you enjoy it as much as we do.