Galloway cattle meat qualities.
Steers and heifers – for meat production – produce quality meat based on cheap rations. Galloway steers aged 23-30 months are slaughtered at 350 kg weight and carcass quality is superior.

Commercial producers, who fatten steers and manufacturing meat, they noticed that the race Galloway “get fat from the inside outward”, depositing fat marbling – fat that gives the taste of meat – in the eye muscle long before unwanted fat achieve levels of coverage – which is actually a waste meat industry. Galloway carcasses are well marbled, with large areas of the eye muscle.