Most of our male calves are castrated and run on for beef. These steers are grass fed in summer and wintered on hay with molasses lick. Small quantities of sugar beet are occasionally fed to facilitate handling. The use of veterinary products is kept to a minimum, without compromising animal welfare.
We aim to calve in May / June, so steers are sent for slaughter at about 26 to 28 months, off grass, in the autumn. Deadweights are generally around 340 -360kg.
We use a local butcher who prepares, vacuum packs and labels the beef, ready for the freezer. We sell 10kg fresh beef boxes by preorder, and then the rest is frozen and sold locally.
Shetland rib eye steaks
The quality of Shetland beef is second to none, with magnificent marbling, flavor and texture. The beef is also high in Conjugated Linoleic Acid (CLA), which is a fatty acid found in the meat of sheep and cattle to varying degrees. Scientists are investigating the link between CLA and reduced risk of cancer and coronary heart disease.
Rib of Shetland beef
Roast rib of Shetland beef