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  • Dana Priest, a Pulitzer prize winning journalist, captures the spirit of a riding vacation at the Bitterroot Ranch for the Washington Post.

Bitterroot Ranch
1480 East Fork Rd
Dubois, Wyoming 82513
800.545.0019
307.455.3363
Fax: 307.455.2354

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Certified Horsemanship Association logo
Approved by the Certified Horsemanship Association.
Approved by the British Horse Society for horseback riding holidays.
Approved by the
British Horse Society
for riding holidays.
Bitterroot Site Map

Resources

Licensed Permittee of the
Shoshone National Forest.

Scottish Highland Cattle

The Highland breed is easily one of the most distinctive cattle breeds in the world with their majestic, sweeping horns and long, thick hair coat. Scottish Highland cattle have lived for centuries in the rugged, remote Scottish highlands. The extremely harsh conditions created a process of natural selection where only the fittest and most adaptable survived. They are one of the oldest registered breeds of cattle with the first herd book established in Scotland in 1884. Around that time American cattlemen from the western US recognized the unique natural qualities of the Highland animal and imported them to improve the bloodlines of their herds. These cattle are well suited to living in the mountains and at our Wyoming dude ranch they spend the summer grazing in the allotment high in the Shoshone National Forest.

Herd Sire
Cobblestones Shaun
Intermediate Champion Bull 2010 National Show in Denver

Registered Cows For Sale

Naturally Raised Beef for Sale

For over 20 years the Highland and Highland crosses have graded in the top of their respective classes at the prestigious National Western Stock Show in Denver. These cattle are hardy, thrifty and slower growing, which means more flavorful meat. Highland cattle have a long haired coat to shed rain and a short, furry undercoat to keep them warm. Due to this unusual hair combination they have very little back fat and the fat content of their meat is extremely low. Grass fed Highland meat analyzed by a commercial testing laboratory showed a cholesterol count of 23.4. This compares to 77.0 in lean red meat, 72.0 in chicken, 70.0 in venison, 50.0 in codfish and 40.0 in buffalo. Our animals are processed at about 24 months and are finished on home grown grass hay with a small ration of oats.

Prices

Whole $4.15 lb.
Half or quarter beef $4.35 lb.
Includes slaughter fee and cut and wrap charges. All meat has been inspected for resale.

"We purchased 1/2 beef and I just got to tell you we have enjoyed several differant cuts. We had steak on Thurs. which I could cut with a fork and had a roast tonight that practically fell apart. Everything is so tender and tasty. My hubby says he has had beef all over the world and nothing compared to the taste and tenderness of yours. In his word "that's just damned good". Just wanted to say thanks for raising such incredibly delectable critters. Please convey to all involved, THANKS!" - Jodi Moll, Dubois, Wyoming