Bellindene Highland Beef

Pure Bred -
The highland breed has a long and famous ancestry. It has been described as charismatic, beautiful and noble. Throughout the centuries the breed has developed and adapted, often in adverse conditions, until now, we therefore have a very efficient and versatile animal. There is no finer sight than a Highlander, with a new born calf at foot!

Naturally Reared -
    We believe in keeping our animals in as natural an environment as possible. Our Pedigree Highland Cattle live outside all year round, and are fed on grass, silage or hay. Occasionally, a little corn and sugar beet to ensure the correct balance of nutrients and vitamins.

    Highlanders are tremendous Mothers, and from the moment the calves are born in the field, they take great care of them, with a plentiful supply of high quality milk.

    Our Calves are kept with their Mothers for up to 9 months, until they no longer need mum’s care and attention.

The Best Beef in the World! :-
Highland Beef is a traditional Beef - it is lean, firm and well marbled, which gives it it’s flavour and succulence, yet has a low fat and cholesterol content. It is unsurpassed for flavour and tenderness, having just the right amount of marbling through the meat to give that delicious flavour typical of “Old Fashioned” traditional Beef. It lends itself magnificently to a range of cooking methods and different recipes. Just what is expected from a Specialist Scottish Beef animal.

Locally Bred and Reared in The Oxnam Valley, in the Scottish Borders.
We are the Premier supplier of Quality Highland Beef, in the Scottish Borders.
Our Cattle slowly matured up to 30 Months, in a stress free environment, to ensure quality of flavour, and tenderness. To roam, graze and forage on plentiful grass, with plenty clean water and ample natural shelter.

The welfare of Our animals comes first, so you can be confident in receiving the highest Quality Beef.

Hung for 3 weeks, Locally butchered by Family run business, quick frozen to seal in flavour and goodness. Ready to be packed and dispatched to you.

Cooking Your Beef : -
   Well hung Highland Beef has the marbling which ensures that it cooks in its own juices, stays succulent and moist right to the table.

   We have tried several cooking methods, however, this is best cooked in the traditional way - joints roasted long and slow, taking care not to overcook and impair the flavour.

   Steaks are best cooked fast, but only for a short time, this is however, a matter of personal taste.