We are Kevin and Amy Allen and we own a small, thirteen acre farm in Shelton, Washington. We started our herd in 2006 with two bred females, in 2007 we added a young bull with great genetics, Talisker of Five Star Farm.  Our goal is to raise quality beef and breeding animals.

Scottish Highlands have a docile nature, they are easy keepers and great for beginners. To start your own herd you will need two Highlands (or another bovine), as they are herd animals. Generally they don't have problems calving because their calves are small, yet healthy, and perfecty suited to our WA. climate. They do not need a shelter, just some trees for shade, as their hair keeps them warm. They are also browsers and if you have some forested land, blackberries and the like, they will eat the leaves and thus the plants will die. What they dont eat will get trompled or rubbed on/knocked down and before you know it you have nice open space to seed for future pasture. 

They have a unique look, it is a pleasure to look at our herd and see these beautiful animals as they interact with each other and with us. They enjoy being brushed and handled. The beef is lower in cholesterol and delicious and at 30 months animals are ready for butchering. We grain finish our animals for 90 days, the hanging weight averages between 600-800lbs.
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FOR SALE

Our Herd Sire
Talisker of Five Star Farm (45,165) DOB 06/08/06 
Sire: Raindancer of Five Star Farm (340,675)
(2005 Res. National Grand Champion Bull)
Dam: Lorna of Five Star Farm (35,827)

Is it worth taking the risk with a young unproven bull? Talisker is a provenn bull that has produced outstanding offspring. Solid muscle and he carries some very powerful genetics from crosses back to Basswood of Swans Fold and Ben Eniglar of Scone Palace. He is very docile, correct, great spring of rib and produces beautiful long bodied offspring.   



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Covington Nyla (40,206) - Not for Sale
DOB 03/12/03
Sire: Larson's Rusty Wallace (27856) Dam: Ginger of Hem-Loch (30040)

Nyla is one of our foundation cows. In 2010 Nyla achieve Impact Dam status, she has had a calf ever april since she started being bred as a 2 year old heifer. She has very good confirmation, comes from a line of champions and has also produced champions. She has a perfect udder with small teats, and is docile, even when she has a newborn calf at her side. Nyla was the 2009 Grays Harbor Cow/calf Champion.  

  

 Allen Acres 2012 Beef- Not Available

"My name is Darren M. and I recently purchased a 1/2 Scottish Highland beef.  The meat is outstanding in quality, taste, and tenderness.  I was wanting to know about reserving more for next year.  I would like a whole beef if possible.  If you plan on offering more for sale next year please let me know.  "

Non-refundable deposit required:

-       ¼ beef         $100-       ½ beef         $200-       Whole beef  $400-        

*There is approximately a 25% reduction of beef carcass due to aging, cutting and trimming. Aging is 21 days. You’ll need approximately 4-5 cubic feet of freezer space to store a 1/4 beef, 8-9 cubic feet for a 1/2 beef, and up to 15 cubic feet for a whole carcass, cut and wrapped.
** Cut and wrap prices are set by the butcher, prices are subject to change. Oct. 1st, price increased to .55 per lb. for cut and wrap.

  Supply is limited. Our cattle are fed good quality hay and hayledge, supplemented with minerals and salt, and finished for 90 days on dry cob (corn, oats and barley). Naturally raised with no hormones or byproduct, they are humanely harvested on site by Kevins Slaughter. Beef is available to purchase by the whole, half or quarter and is sold by the pound based on the hanging weight of the sides after slaughter.  The price is $4.00 per pound hanging weight and this includes the kill fee. A non refundable deposit will hold your order. The sides are given a tag number in the field and weighed in at Heritage Meats. Normally these cattle will dress out at 60% +/- of the live weight.  Here is an example of a typical breakdown. Live Weight =1000 lbs. Hanging weight = approx. 60% or 600 lbs. (300 lbs per side). 300 lbs X $3.00 per pound = $900 for a side of beef or $450 for a half side, plus cut and wrapped, ready for your freezer.

Our meat is dry aged for approximately 21 days in the cooler and then cut and wrapped.  The butcher will go over your cutting options with you and answer any questions about the butchering process. (Note: there is bone weight loss, fat trimming and some shrinkage in the cut and wrap process from hanging weight amounting to approx. 35%). If you want large bones for your dogs just let them know. To reserve your beef a deposit is required; $400 for a whole beef, $200 for a half beef, $100 for a quarter beef.

Call or email Amy to place your order; 360-480-5327, email: amysgame@hotmail.com

We are members of the Northwest Highland Cattle Association, NWHCA and the American Highland Cattle Association AHCA   

Kevin and Amy Allen
Allen Acres
728 W. Hurley Waldrip Rd.
Shelton, WA. 98584
Cell Phone: 360.480.5327

Email: amysgame@hotmail.com