Millers of Speyside - Supreme Meats - Direct from the Highlands
Millers of Speyside - Supreme Meats - Direct from the Highlands
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The Ballindalloch Beef Collection from Millers of Speyside

Ballindalloch, situated on the banks of the Rivers Spey and Avon is a short drive from the premises of Millers of Speyside in the heart of the Scottish Highlands. An oasis of rich pastures alongside the mountains of the Cairngorm National Park, the sheltered location and picturesque landscape are suited to the production of premium Scottish Beef.

The region is the historical home of the Aberdeen Angus breed, having been developed at Ballindalloch Castle during the 1800's by the local laird, Sir George Macpherson-Grant, 2nd Baronet of Ballindalloch. This herd is still in existence, is made up entirely of pure bred Aberdeen Angus, and is now the oldest cattle herd in the world. Within the area of Ballindalloch, cattle have been a major part of the economy for many centuries. As a result, the skills of breeding and finishing have been refined over generations to produce some of Scotland's very finest beef carcasses.

The new Millers of Speyside “Ballindalloch” brand will encapsulate the essence of this area, in the promotion of the quality beef produced here.

Ballindalloch Suppliers

One of our most important suppliers is Mr Andrew Grant of Georgetown, Ballindalloch. Mr Grant has a large herd of around 600 finishing cattle. The cattle graze outside during the spring and summer months on permanent pastures, over wintering and finishing indoors on straw bedding on a forage based diet. Byproducts from the local Scotch Malt whisky industry are also used as a feedstuff providing high concentrates of nutrients from the natural malting process.
Mr David Johnstone of Ballindalloch Home Farm, where the original Aberdeen Angus herd is still based, is another Millers supplier. This family run enterprise produces cattle of a consistently high standard.

Millers procure cattle with taste being of the greatest importance. The meat is well marbled and matured on the bone for between 21 and 28 days. This produces a succulent, full flavoured product perfect for the catering trade. The catering butchery at Millers will continue to produce a bespoke product to individual customers exacting standards. With care taken from the selection of meat through to packaging and despatch.

Pictured above is the bridge over the River Avon at Ballindalloch and Andrew Grant of Georgetown, Ballindalloch

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