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Helpful Hints When Cooking Scottish Highland Beef

Slow roast lean Highland cuts such as rumps, round, and sirloin tip roasts at 275 degrees. Lean roasts are more tender if they are cooked at a lower temperature for a slightly longer time. Using a clow cooker helps retain the tenderness and juices of the roasts. Extend the cooking time to about 40 minutes per pound for roasts done medium well.
Lean cuts of Highland beef cooked rare, medium rare, and medium will be more tender. Cooking until well done will result in the loss of many of the natural juices. When cooking well-done, marinating Highland beef will help make the beef more tender. A meat thermometer will register 140 degrees for meat done rare, 150 degrees for medium-rare, and 160 degrees for medium.
Tender cuts such as Highland Prime-rib roasts, or whole tenderloins contain more marling, and therefore can be cooked at 325 degrees.
Less tender cuts should be cooked with moisture in order to tenderize, or made into ground beef.
Ground Highland Beef should be cooked well-done. When cooking ground Highland burgers, adding a small quantity of olive oil or any other low-fat oil to the pan may be necessary, unless you watch so the meat does not scorch or stick due to being too lean.
You may also want to use a non-stick pan.