An interview about a breed of cattle you may have never really given much thought to, Galloway...
Russel Horveycommented 2/10/2012 2:04:57 AM
I enjoyed the interview with Harley Blagen, President of the American Galloway Breeders Association. I have been raising Galloways since 1956 and everything Harley said about Galloways is true. Not only do they have a high yeilding well marbled carcass without a lot of back fat but they have a finer testured, finer marbled carcass than most breeds. A lot of the finer marbling is so fine it can not be seen with the naked eye, less than 200 fat cells/deposit and the fat is inside the muscle fibre, rather than between the muscle fibres. This has a direct impact on flavor, juiciness & tenderness. Research out of Germany will support these claims along with other meat quality research out of Clay Center Nebraska, etc. Posted by Russel Horvey, Big Deal Galloways, Delburne, Alberta, Canada (4030749-2780