Big Valley Ranch sits nestled in the hills of the Treasure Valley. We started the ranch originally to provide ourselves with quality chemical free meat. After researching several options, it became clear that Scottish Highland cattle was the best choice. Everyone in our family has a part in the ranch. We invest our time in BVR to insure that we eat healthy and that we can provide a healthy option for our community. No one should have to eat what we are being served on a daily basis.
We encourage you to get in contact with us to take a look at our ranch, and talk to us about how you can eat healthy too.
A Brief History
Scottish Highland Cattle draw a crowd wherever they are found. Highlands are the oldest bovine recorded in historic texts — going back to the 16th century and originating in the rugged remote islands off the west coast of northern Scotland and the Highlands area. They have an ability to thrive in less than ideal circumstances and rugged terrains, and enjoy longevity, very low calf mortality and have outstanding mothering instincts. Still, they are gentle creatures and even with their magnificent horns, are not inclined to do damage.
Although the dominant color is red, yellow, dun, white, brindle, black and silver are seen in the breed. Cold weather and snow have little effect on them. They are raised as far north as Alaska and the Scandinavian countries. They also adapt well to more southerly climates with successful herds as far south as Texas and Georgia.
These cattle are excellent foregers, able to clear a brush lot with speed and efficiency. Despite long horns and an unusual appearance, Highlands are even-tempered, bulls as well as cows.
About Highland Meat
Highland beef is meat that is lean, well marbled and flavorful with little outside waste fat (they are insulated by long hair rather than a thick layer of fat).
Although they are slower to mature than other breeds, the wait is worth it. The meat is tender and succulent, and is very much in demand.
Contacts:
Shad Cupp, Owner, rancher
(208)870-1899
Hoss Cupp, Ranch Foreman
(208)571-5392
Becki Jo Cupp, Office
(208)870-4286
Our Address:
8500 Black Canyon Hwy
Emmett, Id. 83617
We encourage you to get in contact with us to take a look at our ranch, and talk to us about how you can eat healthy too.
A Brief History
Scottish Highland Cattle draw a crowd wherever they are found. Highlands are the oldest bovine recorded in historic texts — going back to the 16th century and originating in the rugged remote islands off the west coast of northern Scotland and the Highlands area. They have an ability to thrive in less than ideal circumstances and rugged terrains, and enjoy longevity, very low calf mortality and have outstanding mothering instincts. Still, they are gentle creatures and even with their magnificent horns, are not inclined to do damage.
Although the dominant color is red, yellow, dun, white, brindle, black and silver are seen in the breed. Cold weather and snow have little effect on them. They are raised as far north as Alaska and the Scandinavian countries. They also adapt well to more southerly climates with successful herds as far south as Texas and Georgia.
These cattle are excellent foregers, able to clear a brush lot with speed and efficiency. Despite long horns and an unusual appearance, Highlands are even-tempered, bulls as well as cows.
About Highland Meat
Highland beef is meat that is lean, well marbled and flavorful with little outside waste fat (they are insulated by long hair rather than a thick layer of fat).
Although they are slower to mature than other breeds, the wait is worth it. The meat is tender and succulent, and is very much in demand.
Contacts:
Shad Cupp, Owner, rancher
(208)870-1899
Hoss Cupp, Ranch Foreman
(208)571-5392
Becki Jo Cupp, Office
(208)870-4286
Our Address:
8500 Black Canyon Hwy
Emmett, Id. 83617