Some ask why not raise Angus or Hereford. Our answer to that is simply that Galloway beef is superb. Galloway cattle either raised grass-fed or conventionally produced have enabled the breed to capture some of the most competitive carcass evaluations in North America.
They are only one of a handful of breeds that was developed specifically for beef production. Their carcasses produce beef that exceeds consumer expectations for leanness, taste and tenderness.
The U.S. Meat Animal Research Center, sensory evaluation panels ranked Galloway beef way above the 11 other breeds analyzed. Galloway ranked 1st in flavor, 2nd in tenderness and 2nd in juiciness.
European studies have shown that Galloway beef to process a unique marbling pattern comprised of very fine parcels of intramuscular fat distributed in a very even pattern. This is in contrast to the larger, visible streaking deposits of fat common in other breeds.