McLaughlin Farm began raising cattle in 1980, trying various breeds in conjunction with the Jackson Area Career Center, for the first dozen years. Beginning in 2000 until late 2023 they raised Highland Cattle and Highland crossed cattle, rotationally grazing their cattle and feeding baleage grown on the property during the winter. Their cattle were all grass fed and grass finished.
Their beef was all dry aged and processed by USDA processors. The McLaughlins retired from selling beef at the end of 2023. They remain active in The American Highland Cattle Association.
The History of Highland Cattle
Highland cattle, often called Scottish Highlanders, always draw a crowd. They are picturesque animals easily identified by long forelocks, curved horns, and distinctive eyelashes. Colors are red, black, dun (brown), white, silver, and yellow. Highland cattle are quiet, gentle, and easily halter-trained, making them ideal as pets or show animals.
Thriving more than a thousand years in the rugged remote highlands of Scotland before coming to the United States, these cattle enjoy cold weather and snow without need for much in the way of shelter or feed supplements. Their heavy coat and thick hide insulates them from harsh weather. With the ability to thrive in less than ideal circumstances, outstanding mothering instincts, longevity, and very low calf mortality, they are the type of beef animal in high demand for today’s beef market.
Highland cattle are found throughout North America, as well as in Europe, Australia and South America. They are raised as far north as Alaska and the Scandinavian countries. They also adapt well to warmer climates with successful herds as far south as Texas and Georgia. The Highland breed is well suited for less than ideal pasture land. These cattle are excellent browsers.
Highland beef is ideal for today’s health-conscious consumer. Lean, well marbled and flavorful with little fat, McLaughlin Farm’s Highland cattle are raised naturally on grass without the use of hormonal or artificial growth stimulant implants, steroids or antibiotics. In the British Isles, Highland beef is recognized as the finest available! The British Royal family keeps a large herd of Highland cattle at Balmoral Castle, near Braemar, Scotland.
In 2016 a five year study conducted at the University of Missouri of Highland Beef ended. The study was commissioned by the Highland Cattle Foundation. The beef tested was from pure bred Highland cattle, and were required to be raised and processed in accordance with standards aligned with AHCA’s Quality Highland Beef (“QHB”) program. McLaughlin Farm participates in the QHB program, and it submitted about 25% of the study’s samples. McLaughlin Farm’s samples were all grass fed and grass finished. Samples from grain finished animals could also be submitted. The most important finding was that despite not being heavily marbled, Highland Beef is very tender. The professor that oversaw the study stated: ” While flavor is a major driver in beef eating satisfaction, tenderness can make or break the repeat purchase. To this end, our data have shown that Highland beef is very tender according to shear force values. This tenderness is consistent in cattle up to 30 months of age with a minimum carcass aging of 7 days in the cooler.”
McLaughlin Farm customers attested that grass fed and finished Highland Beef is tender and flavorful, without the extra fat usually associated with “lean beef”! This study shows that leanness is an inherent characteristic of Highland Beef.