The Yatarna Annual Highland Feast

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Get excited people, we have just confirmed Chef Trevor Perkins as the man in charge of this year’s Yatarna Annual Highland Feast! 

Trevor and his team at Hogget Kitchen will be preparing a feast of 100% Scottish Highland beef, pasture raised in the Prom-Country - South Gippsland and dry aged for 9 weeks.

Being a true heritage breed, the first Scottish Highland cattle arrived into Australia onboard the Sovereign in 1829, imported by a British Lieutenant Surgeon.

Although they had adopted well to Australian conditions, their numbers dwindled over the next century due to the rise of intense farming practices and a general preference for more commercial, faster maturing and hornless beef breeds.

In the past 10-15 years Highland Cattle have seen a renaissance in Australia and around the world, coming back in favor especially with smaller pasture raising farming operations and the homesteading community.

Due to their inherited hardiness, Highland Cattle require a minimum of human interference, making them perfect for organic and more sustainable farming practices, whilst making the use of antibiotics and growth hormones all but redundant.

Giving us a more natural, sustainable beef choice with a cholesterol level comparable to chicken that just tastes amazing.

The long shaggy coat of the “highland coo” and their slow maturing nature results in a more even fat distribution which ensures a fine marbling in the meat that can usually only be achieved in feedlot raised animals. Rating highland meat consistently amongst the best in the world and... is reportedly the only beef Her Majesty, Queen Elizabeth II will eat.

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