Shat Acres Highland Cattle is the oldest registered Highland herd in the United States. It is also the oldest closed herd, meaning no Highland female has been purchased for breeding in over forty years. The over fifty years of breeding and perfecting desirable Highland genetic traits has also made Shat Acres Highland Cattle some of the most winning Highlands in the United States.

Shat Acres Cinnamon (with the assistance of excellent bulls) was in large part, responsible for Shat Acres' success in the show ring. Ol’ Cinnamon, as she was affectionately called long before Ray and Janet began showing their Highlands throughout the United States, was the dam of Shat Acres Cinnamon Swirl and Shat Acres Cinnamon Raisin, as well as several other Cinnamon offspring. Cinnamon Swirl, was Ray and Janet’s first National Western Stock Show Grand Champion in Denver, Colorado in 2004. Cinnamon Swirl’s offspring then did their momma proud, Shat Acres Swirl’s Girl winning Reserve Grand Champion Cow/Calf at the NWSS, and her son Shat Acres Cinnamon Bear winning many Grand Championships in 2009. Another Cinnamon Swirl daughter, Shat Acres Cinnamon Eve, was Grand Champion Cow/Calf in Virginia in 2016 with baby CinnamonDot.

Greensboro, Vermont

Reporter: Anson Tebbetts - Shat Acres Farm

A group of Belgian farmers is on an international tour to learn different techniques and they're stopping in the Green Mountains.

The visit for the group of 38 included a visit to Shat Acres Farm, a Highland cattle farm in Greensboro.

Thousands of miles and two herds are coming together, but this introduction almost didn't happen.

"I received an email saying that there was a group that wanted to come visit our farm from Belgian," said Janet Steward, the co-owner of Shat Acres.

Five more 2023 weanling calves came into the barn this week. A question is sometimes asked if it is necessary to wean calves, or will the mommas wean the calves by themselves? For thousands of years Highlands have survived, much of that time without a lot human intervention. During that time the majority of weanings took place naturally--or the breed would not have endured. But not all. When natural weaning was not successful, momma might be weakened by not having a rest period to rebuild her strength before the arrival of a new calf.

The high ridge on Plainfield’s East Hill upon which Ray Shatney and Janet Steward’s Highland Scottish cattle munch sweet summer hay might be thought by some as a quiet place to retire and reflect. Ray and Janet, in whose diligent care these magnificent long-horned animals thrive, certainly have a plethora of reflections, but the many lovers of their unique beef — sold as “Greenfield Beef” — are hoping that retirement is a long way off.

Ray grew up on his grandfather’s farm in Greensboro, later moving to a smaller farm where his father brought the small Highland fold he had built, and where the majority of the herd resides. Grandfather Arthur legendarily had to go to Canada to marry Winona, a full-blooded Abenaki woman. This was, after all, the era of Henry Perkin’s eugenics movement to ‘breed a better Vermonter,’ which entailed the forced sterilization of native women.

Shat Acres Roy got cleaned off this evening with the big hair blower. Yesterday evening it was Rob’s turn with the blow dryer. Rob and Roy are 4-year-old twin steers and big hits with our Farm Stay visitors, gently eating apples from guests’ hands.

PLAINFIELD — Gov. Phil Scott has declared August “Agritourism Month,” and he kicked the month off with a visit to a Plainfield beef farm known for producing award-winning highland cattle.

The governor held his weekly news conference at Greenfield Highland Beef, an American Scottish Highland beef business owned and operated by Janet Steward and Ray Shatney. The pair have been raising the brownish-orange cattle with long hair and big horns for decades. They were named the U.S. Small Business Association’s Vermont Family-owned Business of the Year in 2016 and have won numerous awards showing their cattle at national events.

"Is she going to hurt us?"

Vermont Heritage Highlands: The History of Shat Acres Highland Cattle By Janet Steward

The year was 1963. Eddie Richardson had just proposed to his girlfriend, Audrey, as they walked the back pasture at Trout Brook Farm. Turning, Audrey realized they were not alone. As they meandered, they were being followed by a long-haired, long-horned animal. Audrey had grown up north of Boston. "All I ever had was a dog. That cow was pretty spectacular."

Scottie, as she was called, followed Eddie everywhere. But she did not follow just Eddie. As Eddie puts it, "We always had a lot of people kicking around the farm, and Scottie loved people. No one wanted to look at our Herefords or dairy cows. They only wanted to look at Scottie." What Eddie remembers most about Scottie is her friendliness. You could walk right up to her anywhere and put your arms around her neck. She was halter trained, but as Eddie said, "Why would you need a halter? Scottie would come when she was called and follow you wherever you wanted her to go."

"I know you," the man with a distinctive accent said as he approached Ray in the hotel lobby.

It was 2006, in Sheridan, Wyoming. Ray Shatney and I were attending the International Highland Cattle Gathering, which at one time was held every five years in countries throughout the world. This year the United States hosted the event. Enthusiastic Highland owners from Canada, Denmark, Germany, Scotland, Sweden, New Zealand, and Australia joined American breeders. "You do?" Ray questioned, recognizing neither the face nor the accent.

"Tiger Lily!" the man responded excitedly. "Shat-Acres Tiger Lily! Wait here. I'll be right back."

"It's not even close to my birthday, and I don't want a new cow.'

Following a summons from the office, I hurried from my classroom to the secretary's desk. The ever-cheerful Mrs. Campbell smiled as she pointed to the unsaddled receiver and its curly cord on her desk.

"I got you a birthday present!" the excited voice on the other end had shared. "I bought you a Beef Shorthorn heifer at the auction. She is red and white. Her name is Samantha."

“One of your calves was just hit on Route 16. There might have been two of them. I thought you would want to know.”

2,400 vehicles drive past our Greensboro Bend farm on Route 16, a long, straight stretch where cars travel at high rates of speed. It was 9:45 PM in Plainfield when the call came in from one of Ray’s fellow Greensboro volunteer firefighters. Just preparing to go to bed, Ray and I were forty-five minutes away from the reported accident.

Hastily throwing on sweatshirts and grabbing flashlights, we ran full tilt for the pickup. The pitch-dark, rainy ride from Plainfield to Greensboro seemed endless, filled mostly with a sickened silence, occasionally punctuated by anxiety-filled verbalizations.

When it comes to hearty and satisfying comfort food, there's nothing quite like a well-prepared pot roast. The Greenfield Highland Pot Roast with Parsnips, Carrots, and Potatoes is a classic dish that combines the rich flavors of chuck roast with a medley of root vegetables, all slow-cooked to perfection. Whether you're hosting a family dinner, a special occasion, or simply craving a warm and filling meal, this recipe is sure to become a favorite in your culinary repertoire.

From the melt-in-your-mouth Tenderloin, also known as the coveted Filet Mignon, to the robust and well-marbled Chuck Roast, perfect for braising, each cut has its unique charm and brings a distinctive taste to the table.