nearly thirty highland hamburgers for the crowd of hungry college students, and began sharing about herself and her operation while we ate. Noble began the farm in 2012 and chose to build a herd of the breed of cattle she loves, the Scottish Highland. Overtime this herd grew from a small startup to the incredible business it is today. The farm prides itself on its ability to educate others and challenge what the average person thinks about beef production. Aberdeenshire Highland Beef focuses on not only producing quality meat products made of one hundred percent highland beef, but also works diligently to connect consumers with their food supply in a personable and hands-on way. Noble stated, “Todays diners are a bit more concerned about where their food comes from. They want to know it had a quality life.” Aberdeenshire Highland Beef does just that. They are a truly transparent operation that doesn’t just allow but encourages and invites consumers to visit their farm. The operation runs over two hundred head of highland cattle and calves year-round. This allows the farm to harvest two animals every week of the year and market that meat to high-end hotels and restaurants, as well as to the farm’s loyal customers through farmers markets. Once again students saw the theme of sustainability as the operation sourced excess seed potatoes and a distillery by- product, from one of Scotland’s many scotch whisky distilleries, to build a complete feed ration. Noble also showed the farm’s
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