Family Farm in the Triangle, NCI want to tell you the honest truth about how we decided to raise Belted Galloway beef cattle. I wish I could say it was because I knew of their remarkable temperament and mothering abilities. I wish I could say that their breeds numbers are too low and we decided to raise a heritage breed of cattle to help raise their numbers up to a healthy level. I wish I could say it’s because the quality of the Belted Galloway’s beef is some of the best in the world. Those things are true but I can’t take the credit so here you have it. We couldn’t come to an agreement on which cattle to raise between any of the four of us. We all wanted a different breed. When negotiations stalled, we agreed the only logical solution was to pick names out of a hat, you know like drawing names for Christmas gifts. As they say the rest is history. Thank goodness for my mother’s vision.

Galloway Beef is Low in Fat,
High in Flavor !

One of the purposes of raising cattle is production of meat for human consumption. Today’s health conscious society wants a product low in fat yet tender, juicy and flavorful. These needs are being met in Belted Galloway beef.

Carcass comparisons made in 1994 by A.R.C. Butson, M.D., of Maple Brae Farms, Hamilton, Ontario, CAN between a half-dozen purebred Belties and an equal number of commercial cattle placed Belted Galloway beef low in saturated fat content as well as total fat average, and indicated high ratios of Omega 6 to Omega 3—the beneficial lineolic and linolenic acids.


Fat and Cholesterol Content expressed as
gm/100gm raw meat, with exception of cholesterol
Lipid Analytical Laboratories, U. of Guelph, CAN

Total fat average 2.71 3.24
Saturated fat 1.23 1.34
Palmitic acid (saturated) .70 .81
Stearic acid (saturated) .46 .45
All polyunsaturated .28 .35
Omega 6 linoleic acid (polyunsaturated) .12 .19
Omega 3 linolenic acid (polyunsaturated) .037 .031
Omega 6:Omega 3 ratio 1.99 5.03
All monounsaturated 1.18 1.53
Eicosapentaenoic acid (EPA) .022 .011
Docosahexaenoic acid (DHA) .0041 .0026
  USDA average 1970
Cholesterol, mg/100g (single sample) 49mg 70mg

Dr. Butson’s conclusion based on results obtained from the blind study conducted at the University of Guelph was, “Belted Galloway meat is more beneficial than pork loin and about as good as roasting chicken.”

“More recent studies funded by the Belted Galloway Foundation and conducted by an independent food laboratory support earlier studies that Belted Galloway beef (whether grass fed or grain finished) is a leaner and healthier beef product for today’s consumers. Watch this space for more details in the coming months.”

The USDA Meat Animal Research Center (MARC) at Clay Center, Nebraska conducted extensive testing of multiple beef animal traits during the period of 1986 to 1990. The results of the overall study indicated that no one breed excelled in all of the traits important to the beef industry; that each breed may contribute different and potentially valuable genetics to crossbreeding programs.

What the research did reveal was that the Galloway excelled in the beef quality trait areas of Flavor and Juiciness … meaning that Galloway beef ranked first in taste. This outcome is of significant importance in itself.

In a Consumer Satisfaction research project professional sensory panelists found that, to the consumer, flavor is more closely related to the overall ‘liking’ of beef than tenderness. This research project, developed and coordinated by the National Livestock and Meat Board in cooperation with Texas A&M University, was completed and published in September, 1994.

Breed Group Flavor Juiciness
Galloway 4.89 5.14
Original H/A cross 4.87 5.12
Pinzgauer 4.88 5.10
Shorthorn 4.89 5.08
Piedmontese 4.78 5.05
Longhorn 4.84 5.04
Cur H/A cross 4.84 5.023
Charolais 4.86 4.93
Gelbvieh 4.75 4.93
Salers 4.83 4.93
Nellore 4.78 4.75

Throughout history the Galloway was noted for its fine-textured meat, its hardiness and foraging ability. In 1573 it was written, “In the Galloway section of Scotland are oxen of large size, whose flesh is tender, sweet and juicy.”

Today we are finding that this ancient breed of cattle is coming forward to meet our modern criteria.

Please refer to the following sites for all the wonderful reasons and important causes we all so strongly agree with today.

Important Links