Highland Beef

Masters Selection Try The Masters Selection with some of our specially selected Highland Beef.

We’re currently on a mission to source specialist native breeds of beef with the aim of providing you with the very best beef in Scotland and - let’s not mince words - arguably the world.

We’re 4th generation butchers with over 100 years of heritage, history and craftsmanship. The current vigour and vitality of the Scotch beef industry would not have been possible without the expertise and dedication of our farmers. These devoted men and women always strive to raise the best cattle on the best feed in the best environment because they believe in craft over cash, quality over capital and product over profit.

Passing on these ideals, as well as the necessary craft and expertise, is what keeps Scotch beef at the cutting edge of cuisine - and nobody embodies this ethos of heart and heritage better than Campbells.

Highland Beef

This month we have some Highland beef. An ancient breed that has been grazing the wild Scottish countryside since the 6th century. Famed for their large horns and ragged long hair, it will be a surprise to many that these are very small animals, about 1/3 smaller than standard commercial beef.

Their thick coat keeps them warm during the cold winters but also means they have less subcutaneous fat. - the fat on the outside of the muscles. Their diet of fresh grass and heather along with roaming freely helps build up the intramuscular fat which produces the wonderful marbling we love to see on steaks.

Highland beef also contains more iron and protein than standard beef.

Our head butcher Gerry has over 30 years experience, and will personally hand-pick and age the meat, keeping a keen eye on its progress every day. Using only traditional methods, the beef will be dry-aged for a minimum of 28 days, depending on the flavours and nuances of the breed.


The Farm

This highland beef has been specially selected from AW Garrick farm in Glenlivet, Banffshire. The name Livet comes from the early Gaelic "liobh" for full of water or flood. It is this wet, damp ground that produces great grass and heather for grazing.