As cows go, Scottish Highlander cattle are adorable with long unkempt hair that looks like it could use a dab of Brylcreem. It hangs over their long upturned horns and eyes, leaving viewers to wonder how they can see to make their way around the sagebrush-covered hills of East Fork and Muldoon canyons.

And, having originated in Scotland, they adapt well to harsh winters, meaning they may be pining for snow as much as we are.

Eye on Sun Valley’s Marie Gallo recently visited the cattle, which former Rocky Mountain Chocolate Factory owner Jeff Brendel and Mia Cherp graze in several Wood River Valley canyons. Then, Cherp, a former ski racer and longtime ski instructor at Sun Valley, joined Marie in her kitchen to talk about the wholesome qualities of this particular breed of cattle.

“The composition of the beef makes it flavorful,” Cherp said. “Because of their hair, they don’t need to eat grain like some cattle.”

Hyndman Beef’s Ribeye Steak

Ribeye steak

Sea salt, to taste

Olive oil

Garlic, 3 cloves

Thyme sprigs

Rosemary sprigs

Butter, 4 tablespoons

Mushrooms for side dish

Rub some sea salt onto both side of a ribeye steak. Preheat oven to 350 degrees. Coat cast iron skillet with a little olive oil. Sear both sides of steak for two minutes each.

Add 4 Tablespoons of butter, three cloves of garlic and a couple sprigs of thyme and rosemary to the skillet. Put skillet in oven for about 7 minutes.

Pull out the pan and discard sprigs. Baste the meat with the butter. Plate and let rest while you add the sliced mushrooms to the butter mixture, sauteeing the mushrooms for two to three minutes on the stovetop.

Hyndman Peak Beef and Cattle Company delivers its 100 percent grass-fed, free-range, pasture-raised and grain-free cattle in Blaine County free to your door. To place an order, call 208-720-8113 or go to https://www.hyndmanbeef.com/contact-us. Or email mia.hyndmanbeef@gmail.com.