This month, we have a full body selection of cuts from one of the most revered, handsome and iconic cattle breeds to grace this fair Isle; the Highland.

With a shaggy fringe covering their eyes, and the imposing upturned horns, the Highland is not just handsome, but also a historic traditional breed, first documented in 1885. As a breed, they are hardy, versatile and are known to be great mothers, and although they (obviously) originated from the Highlands of Scotland, folds (a traditional name for a Highland herd) can be found all over the world.

Our Highland comes from East Anglia, and has been aging on the hook for exactly 30 days. That amount of aging, we think, is a real sweet spot for traditional British beef. All the tenderness work has been done, but the subtle grassy flavours have not yet been superseded by the funk that extended aging times can impart.

Adam has expertly used his seam butchery skills to pluck out the best eating steaks, which as ever, will be in short supply. The classic steakhouse buts will be a mix of bone in and boneless, sharers and single portions. All the usual stewing cuts will be available, and represent superb value from this most majestic of beasts.