The following charts illustrate data collected from scientific tests carried out on Highland Beef 

by the Scottish Environmental Studies. These tests demonstrated convincing evidence that 

Highland Beef is significantly lower in fat and cholesterol, along with being higher in protein 

and iron than any other beef tested.

Also, the charts show additional data collected by food scientists at Scottish Agriculture 

College led by Dr. Ivy Barclay, Head of the Food Science and Technology Department. The 

published analytical results were determined by comparing pure Highland Beef cuts to

comparable cuts from all beef cuts published by McCance & Widdowson at the Ministry of 

Agriculture Fisheries and Food (MAFF).