Belted Galloway Beef is Coming!

In Uncategorized on February 12, 2009 at 4:32 pm

A fine looking and lovely breed nicely suited to harsh and long New England winters, the Belted Galloway grows a double coat of shaggy banded black and white fur. Wells Tavern Farm Belted Galloways are grassfed during pasturing season, and fed local hay during the winter and early spring. The cows food miles are very few, indeed, as their hay comes from no further than five miles away. While some farmers “push” their beefers and dairy cows to produce milk and carcass size as fast as possible (to turn larger profits) by adding hormones, antibiotics, stimulants and other synthetic and un-natural additives to the diets of their bovines, our Belted Galloways are simply what they are. They have never ingested any of the synthetics, and the only hormones raging through their systems are the natural ones that they were born with.

What makes the Belted Galloway so Special, Anyways?

Characteristics of Belted Galloway Beef: A thinner layer of back fat, a fine percentage of intramuscular fat, or marbling. (Marbling is a factor that determines the quality of a cut of meat).

In research studies, Grassfed Belted Galloway Beef was compared with store bought beef and other livestock products: the Belted Galloway closely compared to a chicken breast without skin. Three ounces of Beltie Beef cooked contained 27 grams of protein, 2.5 grams of fat, and 129 calories where as the store bought beef had only 24 grams of protein, 11.6 grams of fat, and 201 calories in three ounces. This makes it easy to see that consumers choosing Belted Galloway Beef are getting a much healthier product.

Think about your food miles and your knowledge about what is on your plate, adn then send me an e-mail to reserve a package of Belted Galloway Beef.

One final though for today… an excerpt from a song:

When mighty roast beef was the Englishman’s food

It ennobled our hearts and enriched our blood–

Our soldiers were brave and our courtiers were good.

Oh! the roast beef of England.

And Old England’s roast beef.

– Richard Leveridge, 1735


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