Highland Cattle, Once Rare, Find Favor among American Consumers
Highland cattle almost became extinct at the turn of the century as cattlemen in England looked for higher growth animals. Today, small Highland cattle herds scattered throughout North America are undergoing a renaissance among producers and consumers who appreciate this unique breed of animal and the quality of beef from it. One such producer is the Great West Cattle Company which has recently teamed up with North America’s largest Highland cattle producer, Thorbardin Ranch, to restore this breed back to its former glory and market its high-quality beef.
(PRWEB) October 25, 2005 – Old World methods of raising beef, once found in England, are now finding new life in America and leading to a resurgence in the raising of Highland cattle due to a growing number of people demanding natural-grown foods in preference to modern, mass-produced food.
American consumers have begun to witness a renascence movement in the food industry that has resulted in a revival of several nearly extinct food varieties, such as Highland cattle, heirloom tomatoes and heritage turkeys. In many cases, these heirloom varieties and heritage genetics and bloodlines were almost made extinct as producers shunned them in favor of faster-growing breeds and lower production costs.
Heritage breeds in turkey or cattle actually mean standard historical breeds of animal. To the producer it generally means breeding naturally, long living and in most cases slow growing animals. In essence, they are unimproved for growth, meat color or other traits that other producers sometimes alter. When it comes to taste, though, many consumers actually prefer the tenderness and overall quality of the older breeds and methods, said Jon Cordonier, founder of Great West Cattle Company in Colorado.
Many modern cattle for example are finished from birth to slaughter in less than 12 months while Highland cattle, a slow growing animal, will finish generally between 24-30 months of age, he said. Great West Cattle believes that the slower growing animal marbles better, while at the same time producing a more intense and truer beef flavor.
Historically, Highland cattle were almost made extinct at the turn of the century as English cattlemen turned to higher growth animals, Cordonier said. Today, this breed is experiencing a new popularity among North American producers and consumers who have come to recognize its quality and taste.
One of those producers is Great West Cattle Company, a leading pioneer in using Heritage Highland Cattle as their sole source of cattle for their beef. The company has teamed up with North America’s largest Highland cattle producer, Thorbardin Ranch, to market this exquisite beef. Thorbardin Ranch is working hard to restore these heritage cattle back to their former glory. Thorbardin Ranch supplies Great West Cattle Company with all natural grain finished Highland cattle raised from birth to slaughter on their own ranches located on the high prairies of Wyoming. These cattle come in a rainbow of colors ranging white to black including yellow, red, dun, silver and brindle (red/black combination) to show off their unimproved qualities and their genetic diversification.
Great West Cattle Company is pleased to offer consumers around the country the ability to enjoy heritage beef from these historic Highland cattle. Great West follows a beef recipe for success: Heritage Highland cattle naturally raised, grain finished, processed with the latest technology and then dry aged for taste and tenderness. Customers can order online at www.greatwestcattle.com and have five-star restaurant quality beef delivered directly to their door.
Contact:
Great West Cattle Company
Jon Cordonier
877.GR8.MEAT
www.greatwestcattle.com
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