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About the Beef

US trial undertaken by the US Government’s National Livestock and Meat Board in cooperation with Texas A&M University ranked Galloway 1st for flavour  1st for juiciness, tenderness was still second. Modern testing is confirming what the Romans found when they tried to conquer the Scottish Galloway area. They liked eating the plundered local cattle. More recently, in 1573 it was written “In Galloway are large oxen whose flesh is tender, sweet and juicy.” One form of testing that the Romans couldn’t do has been carried out at the Lipid Analytical Laboratories, University of Guelph, Canada. Galloway beef was compared with randomly selected commercial supermarket beef. The results found Galloway to be low in saturated fat as well as total fat average and indicated high ratios of Omega 6 to Omega 3 – the beneficial lineolic and linolenic acids. Galloway beef has been proven to be as healthy for the heart and brain as both chicken and fish. All beef in the study had been lot feed a high grain diet so the result is not confusing grass fed and grain fed beef.

 

The USDA Meat Animal Research Center in Nebraska conducted several blind tests from 1986 to 1990 in which they compared several breed of cattle. Overall, Galloway beef excelled in flaver and juiciness, was extremely lean, and very low in cholesterol. The beef is high in beneficial Omega 3 fatty acid and lower in Omega 6. It has an excellent Omega 6 to Omega 3 ratio. This lower fat content is an added benefit of the thick, double coat of hair on the Galloways. With this excellent insulation, there is no need to develop an extra layer fat to keep warm.

 

Carcass evaluation is another means of determning the overall quality of beef. In several studies conducted by skilled carcass evaluators ,Galloways again excelled. Carcass measurement falls into two categories - Yield and Quality. Yield grade is a numerical value from 1 to 5 based upon the yield of boneless, closely trimmed retail cuts from the round, loin, rib and chuck. These four wholesale cuts make up 75% of the weight, but 90 % of carcass value. Yields range from 1 to 5, with a yield grade of 1 having the highest degree and a yield grade of 5 having the lowest. Most Galloway producers see a value in the 2 to 3 range. Yield numbers in this range are desireable because it means that there is an increased percent of retail cuts, yet the animal should hav enough finish to fall in the Select to Choice quality grades.

http://static.beltie.org/beefstatistics.html

http://www.gallowaycattle.com.au/index.php/resources/marketing-tools-and-strategies/marketing-the-galloway-product

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