When we moved to Veddinge Bakker (hills) a problem raised: the need to crop. We started looking around in order to find animals suitable to the area as well as to the task and found that Scottish Highland Cattle would be just perfect for such a job.

They do not require much care, they can stay out doors all year round, give easy birth and by and large are easy to take care of and good tempered. They are the best caretakers for the nature and look beautiful in the landscape all year round.

They produce tender, good tasting and juicy beef.

Scottish Highland Cattle not only crops the fields, they keep bushes and scrub down and support a beautiful and varied growth and a rich fauna.

They are healthy and robust and can easily be outside in all kinds of weather, all year round. All they need is shelter for the wind, which could be a small group of trees, a dry place to rest and shadow during hot summer days.

They all have horns. When the calf is only a couple of months old the horns become visible and they continue to grow for the rest of the animal’s life.

In autumn 2005 we bought our first breeding strain , one cow (pregnant) and four heifers, one of 1½year and three of 6-month-old. In spring (April) 2006 Bessie was born, just as easily as we had hoped for. We sat by and watched and it was a miracle. Later we acquired another cow with a calf, and a beautiful bull, Viktor.

In the breeding we strive to preserve the distinctive features of the race.

Tender steaks:
The young bulls and heifers that are not suitable for further breeding will end up as very tasty meat, after a good life of 20-30 months. Scottish Highland Cattle take a bit longer to grow really fleshy because of the hardiness of the race and because you cannot force the growth. The slow and natural growth produce very low-fat and low cholesterol meat. The meat is tender and juicy, and the animal has lived a healthy and natural life, under ethically comfortable conditions.

We plan to slaughter bullocks during November. The meat will hang at the butcher for about 3½-4 weeks to obtain the best result. We will have meat ready for sale around December – please call us for details.

The meat will be divided into ¼, consisting of:
The animals are shot in the field to minimize the stress, and afterwards they are transported directly to the butcher in Nr. Asmindrup, where the meat is hung and later cut up. Until that time the animals have lived a free and natural life in the fields.

The meat has to be picked up at the butcher in Nr. Asmindrup unless other arrangements have been made. The meat will be packed in bags with labels on the individual cuttings and have to be placed in a freezer as soon as possible after you come home. Do not forget to have ample supply of small plastic bags for packing the minced meat into smaller portions. It can be a lot of minced meat and you have to allow for 1-2 hours of repacking after returning home, as it is more usable if you pack it into appropriate portions before freezing. We normally pack it into bags of 500gr each. Instead of a shoulder it is possible to have it all made into minced meat.

Price: DKK 90,00/kg

Payment: before the pick up at the butcher, by bank transfer to Kildehøjgaard or directly in cash to us as per agreement.

Keep an eye on our web page where we again will make public when we have meat for sale.