Gilmore Braes Heritage Beef

About Gilmore Braes Heritage Beef (103)

Ian and Mandy at Cascades Nursery, Batlow are branching out – with wide sweeping horns and long shaggy coats.
They are introducing another dimension to the range of quality primary produce grown in the area, namely Scottish Highland beef cattle. These cattle are distinctly different from other breeds, both in appearance with their long shaggy coats and wide sweeping horns, and in the quality of meat produced.
“They are one of the ancient breeds,” explains Ian, “and make a majestic sight in the paddock – they are striking looking animals that will thrive in our cool climate.” says Mandy.
The breed was first brought to Australia by Scottish settlers in the 1830’s, with the breed society forming in 1988.
The long coats of thick hair and thick skin, along with a slower maturation rate than most breeds all contribute to the Highlands ability to produce what many regard as ‘the best beef in the world’.
Even in a very cold climate, with their long hairy outer coat, short furry undercoat and thick hide, they don’t produce excessive, wasteful surface fat to keep warm; instead producing well marbled meat, a tender, uniquely flavoursome beef with extremely low carcase waste due to the lack of trimming required.
In tests done by the National College for Food, Land and Environmental studies (Scotland), comparing Pure Highland beef with beef from all other recognised breeds, published by the Ministry of Agriculture, Fisheries, and Food, over all cuts, results were impressive:

Fat content - All other breeds 15.6% average; Pure Highland, 4.5%
Protein - All other breeds 18.6% average; Pure Highland 20.7%
Cholesterol - All other breeds average 64.3mg/100grams;
Pure highland 40.9mg/100 grams.
Iron - All other breeds average 2.0mg/100 grams;
Pure Highland 2.1mg/100 grams

This all makes for VERY healthy red meat!

Ian and Mandy were attracted to this majestic breed by their good looks, which are very pleasing to the eye, and the amazingly quiet temperament across the breed. Knowledge of the meat as being one of the "best kept secrets" of quality dining was a major factor.

To keep in with the 'Heritage' theme Welsh Black cattle have been introduced to the herd contributing another ancient (pre Viking) breed with well marbled meat.

Ian and Mandy market the beef under their own brand of ‘Gilmore Braes’, a name which encompasses the area in which their property lies – the back boundary is Gilmore Creek, and the word ‘braes’ is an old Scottish word referring to the steep hills of the property leading down to the creek.

While Ian is well known at the Farmers Market with his trees - 'Cascades Nursery', Mandy is now attending the markets with their beef, adding another friendly smiling face from Batlow to the Farmers' Market experience.

Mandy is able to accept orders from customers for even the most unusual cuts, example whole beef shank, brisket, girelle, ribs (short or long cut) or an amazing meal such as a Rib Eye roast.
Any orders for beef are welcome by email or phone.

What we sell at the Farmers Market

Prime Beef from Scottish Highland Cattle.

Lamb.

Sprouts, Garlic.

Hazelnuts, Walnuts, Chestnuts.

Quinces, Figs.

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