Belted Galloway Beef Meat Facts

 

Flavor Profile : Clean, Clover, Olive, Fruity, Rich, Bright.

Belted Galloway : Known as the "Oreo Cookie" cow for its

distinctive black coat and thick white stripe which wraps around

its center, this small but hardy heritage breed originated in the

rugged hills of southwestern Scotland where it is celebrated for

its taste. The breed grows a shaggy coat of hair allowing it to

adapt well to cold weather, and sheds this extra hair in the

summer. The Belted Galloway's adept grazing abilities are

                                                another factor which gain the breed favor among farmers and contributes                                            to its excellent marbling. Belted Galloway meat is

exquisite. It is bouncy and bright with a simple richness and

hints of olive and clover.

 

Body comparisons made 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. In fact, the Linoleic fatty acid (Omega 6):omega 3 ratio of their beef is one of the most healthy at 3:1, making it comparable to fish or chicken in a healthy diet.

Galloways ranked first in taste among other beef cattle breeds in USDA study! They have also shown 30% Less Cholesterol, 8% Less Saturated Fat, and 17% Less Total Fat!!

      Galloway Beef Comparison Chart
                                  Galloway Steak    Other Steak    Roast Chicken    Pork Loin    Salmon Fillet

                    Fat                2.71                4.79                   2.67               5.83                 6.75
          Saturates                1.25                1.86                   0.67               2.00                 1.50
Polyunsaturates                0.28                0.16                  0.67               0.58                 1.83
         Cholesterol               0.046               0.047                0.070             0.060               0.050
      grams/100 grams of raw meat
      *Source: Canadian Nutrient File, Health & Welfare Canada 1991

 

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