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).