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Galloway Beef Quality

Marbling and Taste
Comparison of sensory scores of meat and analytic 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]
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.

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.
Galloways have it ALL.
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