The Scottish Highland breed is an old, rare breed that has remained virtually unchanged since grazing the rugged landscape of Scotland in the sixth century. Highland Cattle carry very little surface fat but do have a certain amount of fine marbling throughout the beef which is critical to a fine eating experience. Although they mature more slowly than many other breeds, the results are worth the wait. We raise our cattle to a minimum of three years of age before slaughter. Their distinct, hairy overcoat means the carcass does not lay down the thick layer of surface fat necessary to many other breeds so the meat is lean yet full of flavor with just the right amount of marbled fat throughout.

We raise our beef with our customer in mind, which is why no antibiotics or growth hormones are ever used on our cattle. Our cattle are finished on high quality pastures that insure a consistent rate of gain.

Our commitment to quality does not stop there. We dry-age all of our beef for a minimum of 21 days to ensure the most tender, mellowed, rich-tasting beef. Dry-aging is becoming more rare since much of the weight is lost in shrinkage and trimming leaving significant weight loss. However, there is no substitute for dry aged beef. With our beef there is a minimum of shrinkage during cooking which elicits constant customer comments. Most beef is now wet aged or aged utilizing electric shock. Both of these methods fail to give the great tasting results achieved through the dry-aging process. When you taste our 100% grass fed, dry aged beef we think you will agree that perfection is worth striving for.

Our pasture raised eggs are famous in several states. Many customers have told us that our eggs are best they have tasted, which is attested by the amount of reserved eggs we take to the farmer’s market. We feel that allowing hens to roam freely on certified organic pastures eating bugs galore supplemented with certified organic grains grown on the same farm creates an X-Factor that creates the best eggs with deep orange yolks and firm whites that cling to the yolk.

The breeds we have chosen this year are Rhode Island Red and Buff Orpington for their good egg laying record as well as their ability to provide large, brown eggs throughout the winter months.

Another facet of Windy Acres Farm is the production of wool. Our wool flock consists of Romney, Cotswold, Merino, Dorset, and Icelandic sheep. Our wool is for sale in the Windy Acres Farm Shop. You can purchase our wool as raw fleeces, roving or spun into yarn.

During the winter months we will hold knitting, crocheting, and spinning classes for beginner to advanced students.