Highland Beef study confirms original findings

A new paper produced by Charles Bruce at the University

of Glasgow confirms the beneficial properties of pure

pedigree Highland beef, previously studied in 1997 by Dr

Ivy Barclay amongst others.

Samples of sirloin were taken from all over Scotland and

from Yorkshire for the study, funded by the Highland

Cattle Society from the Queen’s Jubilee Trust, a charitable

fund set up for educational purposes.  A rapid slice shear

force test determined the tenderness of the samples and

chemical analysis included measurements of moisture

(juiciness), iron, protein and cholesterol content.

Pure Highland beef was shown to be almost 23% more

tender than commercial beef, scoring, at 83.27, well

below the 100 which benchmarks meat as “very tender”.

Compared with commercial meat, pure Highland meat

contains almost 7% more protein and almost 17% more

iron, averaging over 4% less cholesterol.   Intramuscular

fat, low in saturated fat and seen as marbling through the

meat, gives Highland beef its tenderness, succulence and

distinctive taste.

An interesting finding was the lack of expected correlation

between fat content and cholesterol levels.  Comparison

of diets and the effect of more intensive rearing might

explain this result.

Charles is to be congratulated on this fascinating and

informative work, which forms a foundation for possible

future investigation.  The full report may be obtained from

the society office.  [2]

1. The Highland Cattle Society. (The Highland Breed)

2. The Highland Cattle Society - Winter 2011 Newsletter