Jacqui and Stu Dreaver's small herd of Highlanders first made news last year when they were chosen as finalists in the Meat and Wool New Zealand "Steak of Origin" competition.
A year later, the animals are providing more success and potential for the couple.
The herd of about 30 is being specially bred to create meaty Highland beef pies which have already proved popular in selected southern outlets, prompting the Dreavers to join forces with a baker and mass-produce the pies.
Mrs Dreaver said the secret to the pies' success was the Highland beef and the amount of it included in each pie.
Rival pies had about 20% beef content but the Greenway Gourmet pies contained about 51% beef, she said.
The couple worked with a Gore bakery to develop a recipe for the chunky beef steak and mince varieties.
Local ingredients, including bush honey, garlic sauces and meat are used.
The cattle are killed at Prime Range abattoir in Invercargill and processed at Edendale Butchery, before being made into pies at Oven Fresh Bakery in Gore.
Demand has been "unreal," she said.
"In fact, we're now breeding the animals here as fast as we can to keep up with demand."
The Highland pies are sold at the Gore Bakery, Owaka Motors and the Waihola Store.
The Dreavers, keen to expand their market share, are looking for other retail outlets around the South.
