Scientific tests carried out on Highland Beef by the Scottish Environmental Studies
  demonstrate convincing evidence that Highland Beef is Significantly lower in Fat and
  Cholesterol, and higher in Protein and Iron than any other beef!

  Food scientists at SAC led by Dr. Ivy Barclay, Head of the Food Science and Tech-
  nology Department have published analytical results which have been determined on
  the pure Highland Beef cuts comparing each grade of meat with results from all beef
  published by McCance & Widdowson at the Ministry of Agriculture Fisheries and Food.