Galloways are a heritage breed which originated from the southwest of Scotland and there is documentation dating back to the 17th century of farmers in Scotland and England praising their size, style and symmetry.
Originally registered in the Polled Herd Book in Scotland, as were the Angus breed, it wasn’t until 1877 that The Galloway Cattle Society was formed when the Galloway section of the Polled Herd Book was purchased.
In Australia there is evidence of Galloways as early as 1858 when Galloways were shown at the Port Phillip Farmers Society Show. However, it wasn’t until 1951, after the importation of Galloways from Scotland, that a registering body was formed.
Galloways have many characteristics essential to a beef cattle breed, which have been stabilised over many hundreds of years and generations of breeding.
Fertility — Galloway bulls are very fertile at an early age. If you want your cows in calf – the Galloway is the bull for the job.
Ease of Calving — Research completed by the Clay Animal Research Centre in Nebraska tested 11 breeds for their ability to give birth and rear their calf. The Galloways recorded the highest weaning percentage (95.5%) and the highest calf survival percentage (95.2%). The Galloways also had an outstandingly low incidence of calving difficulty (0.8%). The Galloway calf is very vigorous at birth which helps it to survive those crucial first few days of life.
There is no profit in a dead calf – make sure of your calving ease by using a Galloway Bull.
Maternal Traits & Longevity — Galloway females are very protective of their calves and will produce a live viable calf well into their teens. They produce high quality milk and will look after their calves in all conditions.
Non-Selective Grazers — Research in Europe has shown that Galloways will graze over the whole paddock which allows the grasses to be able to compete with the weeds. They have the ability to forage under sparse conditions and as a result can be finished on pasture with only pasture hay or silage as a supplement.
High Quality and High Yielding Carcasses — The typical Galloway carcass is well muscled, long and with optimum fat cover. Rarely does a Galloway cross have too much fat cover. Galloway crosses have been shown in feedlot trials to have the same marbling and growth rate as Angus crosses, but better yield and less back fat (external fat). Carcass competitions have shown that Galloway carcasses typically are high yielding, with figures often around 73%.
Produce High Quality Healthy Beef — In Canada, USA and Switzerland research has shown that beef which is extensively produced can be of great benefit in a healthy diet. Galloway beef raised under extensive conditions is rich in linoleic acid. The human body does not produce linoleic acid and therefore it must be included in our diet. Linoleic acid reduces the dangerous type of cholesterol (LDL), prevents thrombosis and therefore protects coronary vessels. Research by Dr Butson, Canada, also has shown that Galloway beef has good levels of the essential fatty acids Omega 6 (linoleic acid) and Omega 3 (linolenic acid).
The Breed to Cross Breed — Results of crossing a Galloway with other breeds show that Galloway cross females are easy-calving, great mothers, long-living and have an ability to do well in any conditions. A Galloway F1 cow has a genetic difference to produce strong hybrid vigour which adds considerable efficiencies to the cow herd and the progeny they produce. The steer portion of the drop has been proven over decades in grazing and feedlot trials and carcass competitions to have the weight gain and carcass that is required by the producer, butcher and consumer.
