Mailing Address: 1281 E. Magnolia St., Unit D #320 Fort Collins CO 80524
The King and Queen of Steaks
- Our animals are grass fed and grass finished. During the spring, summer and fall months, our cattle receive fresh vegetables and vegetable stocks grown from heirloom seeds collected from the strongest, most viable plants on our ranch each year. Our ranch focuses daily on optimum nutrition and on a stress free environment. All our animals are consistently top rated for both characteristic and body scoring. We measure daily & balance rations to help insure top rated body scores for health especially in cold temperatures. This maintains consistency and top quality nutrition for a more nutritious, tender and tasty beef that is by far preferred by a majority of people. Today's markets are demanding high quality premium beef lower in cholesterol and leaner than other beef. Highland Beef is considered by many to be the finest beef on the market. Fresh, all natural Highland beef is hard to come by because most farms are small and only cull a few animals a year. No antibiotics, No hormones, No steroids, No corn/soy.
- There have been studies done on the fat content, cholesterol content and iron content of Highland Beef compared to commercial beef, chicken, pork, etc. The findings were that Highland beef has 4.5 grams of fat compared to 9 grams for chicken and 15.6 grams of commercial beef. It has 23.4 mg of cholesterol compared to 58 for turkey, 74 salmon, 79 pork and 168 for shrimp. For Protein, Highland beef has 20.7 g of protein per 3 oz., chicken has 17.9 and commercial beef has 15.4. (Source is University of Glascow Beef Study - https://highlandcattleusa.org/viewarticle.aspx?aname=glasgowbeefstudy).
Handling & Processing Highland Beef
- Humane and sanitary handling of our animals from birth to processing is a top priority. We deal with and care for our animals daily. The facility where the processing takes place is a small family owned and operated USDA certified facility. At approximately 24 months of age our Animals are humanely processed one at a time. The processing is through a considerate, humane, low stress designed facility. The reason that this is important is that a low stress environment and considerate processing can allow for a tenderness and quality that can very much affect flavor. All our animals are then dry aged for a minimum of 21 days. Following this process, our Highland meats are individually hand cut, placed into Cryovac bags and flash frozen to ensure a fresh and tasty product.
BEEF CUTS PER QUARTER(Standard Cutting orders)
- Ground Beef
- Steaks:
- Premium Tri-Tip
- Premium Tenderloin (filet Mignon)
- Premium Sirloin Steak
- Premium T-Bone Steak
- Ribeye Steak
- Skirt Steak
- Roasts:
- Sirloin Tip Roast
- Rump Roast
- Arm Roast
- Chuck Roast
- Stew Meet
- Shank Soup Bone
- Short Ribs
- Brisket
Bulk Beef Orders
- We are now offering bulk Highland meat purchases. They come in three (3) sizes. Whole, half and quarter packages.
- 1. The whole package is generally in the range of 400 to 500 pounds of meat. it contains the cuts and quantities of meat that comes from a whole, butchered cow/steer. $7.58 per lb.
- 2. The half package is approximately 200 to 300 pounds of meat. It consists of the cuts and quantities that come from one half of a beef. $8.05 per lb.
- 3. The quarter package is approximately 100 to 200 pounds of meat. This package consists of the equivalent quantities and cuts from either a front quarter or rear quarter. $8.52 per lb.
- At American Highlands Ranch, all weights that we reference are "Actual" weight. never "hanging" weight. Our prices that we provide to our military, first responder's, seniors and preferred customers are generally 5 to 15% lower than the largest suppliers of Highland beef in Northern Colorado.
Grass Fed and Grass Finished Premium Highland Beef
Steaks
Burgers
Burgers
- Bring to room temperature before cooking. Do not cook steaks, roast or burgers while meet is frozen.
- Marinate your steaks before cooking (for up to 24 hours) - especially lean cuts like New York and Top Sirloin Steak.
- Baste to add moisture throughout the grilling process.
- Pound your steak a few times if you do not have time to marinate. Place on a solid surface and cover with a towel or waxed paper. Use a meat mallet, rolling pin, or whatever you feel is safe and convenient, and pound two or three times. Use a very hot fire.
- When grilling, sear the steak quickly (20-30 seconds) over high heat on each side to seal in its natural juices and after searing, reduce the heat to medium or low and then try 3-4 minutes for the first side and 2-3 minutes for the second. Remember you can always go back to the grill if your steak is too Rare, but not vice versa! Try stove top cooking - chefs do steaks on the stove all the time. You have more control over the temperature than on the grill.
Burgers
Burgers
Burgers
Remember grass-fed Highland burgers are 85 to 90 percent lean . . . so some moisture is needed to compensate for the lack of fat. Coat your burgers (and your grill) Extra Virgin Olive Oil (or another favorite light oil). Use a very hot fire. Sear the burger quickly over a high heat on one side to seal in its natural juices and then reduce the heat to medium or low. Try 3-4 minutes for the first side (after searing for 30 seconds) and 2-3 minutes for the second.
Roasts
Burgers
Roasts
Reduce the temperature you would use for grain-fed beef recipes by 50 degrees (generally to about 275 degrees for roasting). Use slightly shorter cooking time even at the lower temperature. Use the lowest heat setting in a crock pot. Always pre-heat your oven. Use a thermometer to test for doneness and watch the thermometer carefully. Remove the roast from your heat source 10 degrees before it reaches the desired temperature(we like 115-125 degrees).