I am a crofter in the far north of Scotland, who fell in love with Moilies 6 years ago.

I run a small herd, alongside my hill cheviot ewes. Ive found Moilies are perfectly suited to the environment here, they are easy to care for and are right bonnie to look at. I run my croft on regenerative principles, lots of older swards full of native grasses, herbs and forbs, regular short moves onto small paddocks, and no chemical input into the land.

One of my favourite reasons for keeping Moilies is the beef tastes amazing, as one of my customer’s Granny said:

‘It tastes how beef used to taste when I was a wee lassie. The best Ive had in decades!’ You can’t get a better compliment than that.

I fatten my stots on grass over spring, into early summer and sell beef boxes locally. I try to do 3 or 4 stots per year as boxes, alongside 30-40 lambs as lamb boxes. Ive been running a waiting list from one year to the next.

The demand for local meat, direct from farmers is growing rapidly, it’s a huge market that is no where near fully supplied. I now run courses to help people set up and run their own beef, lamb or pork box sales.