With more than 400 members, and nearly 7000 registered animals on its books, the society has an outstanding record for numbers of show winning animals, successful breeders and generally supporting its members.

The society has spent the past 18 months looking at how it can support its members within an emerging market for Highland meat. In Scotland, where the breed has been farmed for meat for many years, Highland meat is well known as a premium beef.

In research carried out by the Scottish Agricultural University, Highland beef was shown to be 40 per cent lower in total fat than regular beef and 20 per cent lower in cholesterol, while having improved quantities of iron and protein per 100g*.

This is because Highlands carry their fat within the muscle fibre, which creates marbling. Those heavy double layer hairy coats provide the warmth necessary, which means the layers of outer fat traditionally laid down by other breeds for the winter are not necessary. This marbling feature is highly desired by chefs for its ability to make the meat taste better.