Galloway Beef Quality

Commercial producers, feeders and packers note how the Galloway breed "fattens from the inside out," depositing desirable marbling - taste fat - in their ribeyes long before they reach undesirable levels of cover, or waste fat - a rare, and highly sought-after characteristic.

Galloway carcasses are well-marbled with large ribeyes.  It is often said that Galloway beef has a distinctive eating quality, superior to other breeds.

The analytical marbling data and sensory data, shown below, affirm yet again that Galloway beef provides an excellent dining experience.

Marbling and Taste
Comparison of sensory scores of meat and analytical fat imaging in 24 month old cattle

This chart is the result of a German study that compared the nature of the marbling and taste panel opinions.
[Albrecht 8/97]

At the U.S. Meat Animal Research Center, sensory evaluation panels ranked Galloway beef head and shoulders above the 11 other breeds analyzed. In direct comparisons, Galloway ranked….

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

Galloway Ranks High with Consumers

Studies in Europe have shown the Galloway to be possessed of a unique marbling pattern comprised of very fine, discrete parcels of intramuscular fat distributed in a very even pattern. This is in contrast to larger, visible streaking deposits of fat common in many breeds.