ANNUAL GATHERING and MEETING MARCH 1 & 2, 2024 AT BRANSON, MO

HHCA Welcomes Janet Steward & Ray Shatney of Shat Acres

Janet Steward and Ray Shatney of Shat Acres Highlands in Vermont were the special guests at the Heartland Highland Cattle Association's 25th Annual Gathering and Meeting March 2 at the Branson Towers Hotel in Branson, Missouri.

Ray explained that Shat Acres was founded in 1915 by his grandfather and began with a herd of Ayrshire dairy cattle that they began showing at the local fairs. In 1966, his father purchased their first Scottish Highland, and the rest, as they say, is history. They now have the oldest registered fold of Highland Cattle in the United States.

Janet shared that she is originally from Alabama, but her parents moved the family to New York, and she grew up on Long Island. Later, she and her late husband bought an acreage and moved to Vermont. When her husband died, Ray brought some of his Highlands over. Today, they have 70 Highlands and crosses, downsizing from having more than 170 at one time.

Janet related that they began selling beef to save the farm. Now, they sell more animals, but beef is still a big part of their business. Highland beef is different than any other beef today. That's why it's special. Janet told of how at first they had a hard time taking their animals to the locker due to their horns. They began crossing their Highlands with Shorthorns, finding that Highland cows with a Shorthorn bull works better than Shorthorn cows with a Highland bull. By doing this, they also found that though the cattle grow twice as fast, the quality of the meat is not affected.

The majority of Shat Acres meat is federally inspected. They now have fewer markets than in the past, but the markets they have are good. Markets include co-ops and a famers' market. They also sell from their farm. Janet found restaurants to be an unreliable market. Janet and Ray also donate beef to a food pantry every other month. Janet explained that once people try the meat, they want more. The challenge is to get it into people's mouths. She said that they often give meat away to friends and neighbors and give out burger ball samples when they are at the farmers' market.

Janet then asked, "What makes Highland beef special?" She went on to explain that there are three things. It's what's outside, Highlands are not picky eaters, and muscle fiber.

It's what's outside. Outside, Highlands have a double hair coat and thick hide. Because of this, they don't need as much fat on the outside to stay warm. As a result, the fat goes to marbling in the meat, making it tender.

Highlands are not picky eaters. Highlands eat almost anything and, therefore, eat a wide variety of forage when it is available. They do need good quality hay and grass, but the variety of plants adds to the complex flavor of the meat.

Show me your muscle. Janet explained that the muscle fibers in Highland cattle are thinner, but there are more of them compared to other beef cattle. She said to think of spaghetti compared to lasagna. Because of this, the meat is more tender. People don't have to chew as much.

Janet and Ray only raise grass-fed beef. Their pastures consist of orchard grass and native grasses. They use intensive cell grazing and rotational grazing. Janet's next presentation was on grazing, followed later in the day by a presentation on calving.

To see this presentation and Ray and Janet's presentations on "Regenerative and Rotational Grazing" and "Your Most Valuable Asset: Your Highland Calf," check our either HHCA's Facebook page at https://www.facebook.com/groups/425498827510819/ or HHCA's YouTube Channel at https://youtube.com/@heartlandhighlandcattle?si=8r-nfZAj4mHtTn1M

For more information about Shat Acres, check out their website at https://www.greenfieldhighlandbeef.com.

Ray Shatney and Janet Steward, Shat Acres Highland, Plainfield, VT