Belted Galloway Beef
"Belted Galloway meat is more beneficial than pork loin and about as good as roasting chicken." (A.R.C. Butson, M.D., 1994)
Carcass Comparisons
|
Belted Galloway |
Random Commercial |
|
Total Fat Average |
2.71 |
3.24 |
|
Saturated Fat |
1.23 |
1.34 |
|
Palmitic Acid (Saturated) |
0.70 |
0.81 |
|
Stearic Acid (Saturated) |
0.46 |
0.45 |
|
All Polyunsaturated |
0.28 |
0.35 |
|
Omega 6 Linoleic Acid (Polyunsaturated) |
0.12 |
0.19 |
|
Omega 3 Linolenic Acid (Polyunsaturated) |
0.037 |
0.031 |
|
Omega 6: Omega 3 ratio |
1.99 |
5.03 |
|
All Monounsaturated |
1.18 |
1.53 |
|
Eicosapentaenoic Acid (EPA) |
0.022 |
0.011 |
|
Docosahexaenoic Acid (DHA) |
0.0041 |
0.0026 |
|
Cholesterol, mg/100g (single sample) |
49mg |
70mg |
(A.R.C. Butson, M.D., 1994)
Consumer Satisfaction Survey
Breed Group |
Flavor |
Juiciness |
Galloway |
4.89 |
5.14 |
Original H/A Cross |
4.87 |
5.12 |
Pinzgauer |
4.88 |
5.10 |
Shorthorn |
4.89 |
5.08 |
Piedmontese |
4.78 |
5.05 |
Longhorn |
4.84 |
5.04 |
Cur H/A Cross |
4.84 |
5.023 |
Charolais |
4.86 |
4.93 |
Gelbvieh |
4.75 |
4.93 |
Salers |
4.83 |
4.93 |
Nellore |
4.78 |
4.75 |
(National Livestock and Meat Board & Texas A&M University, 1994)