The Beef

Galloway emerged as the beef breed of choice in the 15^th and 16^thCenturies and continued to dominate England’s and Scotland’s beef trade for hundreds of years. Remarked an eminent English butcher, “There is no other cattle equal to the polled Galloway as a beef-producing breed. The quality of beef is superior to any I ever killed… No class of cattle make such heavy cuts with so little bone, and the lean meat cuts so thick and fine in the grain that it pleases both butcher and consumer.”

Galloway cattle produce beef that exceeds consumer expectations for leanness, taste and tenderness. At eh U.S. Meat animal Research Center, sensory evaluation panes ranked Galloway beef head and shoulders above the 11 other breeds analyzed. In direct comparisons, Galloway ranked:

1^st. in Flavor
2^nd in Tenderness
2^nd in Juiciness

Galloway cattle have low levels of wasteful internal fat-fat that surrounds the kidneys and heart and lines the pelvis. Their carcasses are well marbled with large ribeyes. It is often said that Galloway beef has a distinctive eating quality, superior to other breeds.