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| Is the meat you supply Organic?
 Those farms currently supplying the Galloway Meat Company (GMC) with beef and lamb are all Organic and registered with the Soil Association.
Only those animals which have been born onto land enjoying fully Organic status can be classified as Organic and we look forward to being able to offer Organic Jacob lamb and hogget and our first Organic Highland, Galloway and Belted Galloway beef soon. Until then, the meat we supply is derived from animals that were born onto land before it achieved full Organic status and cannot, therefore, be classed as Organic. We employ the term 'Naturally Reared' to describe these animals.
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| So what does the term “Naturally Reared” mean?
 There is no food industry standard definition of ‘naturally reared’. It is an expression designed to give you, the consumer, a warm and comfy feeling about the food product which you are contemplating purchasing.
The Galloway Meat Company employs the term “Aged, Naturally Reared” to describe its beef that is derived from grass-fed Highland, Galloway and Belted Galloway cattle grazing land that were born onto land prior to it achieving full Organic status, and for most or all of their lives were reared whilst the land was in Organic Conversion.
The cattle are all allowed to mature naturally to an age commonly in excess of 30 months and all beef carcasses are ‘hung’ for a period of at least 21 days (and often, rather longer) before butchery.
The husbandry of all the cattle owned by our suppliers is regulated by the Soil Association
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| What are the benefits of eating your Naturally Reared meat?
 The Galloway Meat Company only sells “Naturally Reared” meat derived from animals which have been ‘grass-fed’. Studies have shown repeatedly that such meat is low in cholesterol but high in the Omega 3 fatty acids that are essential to human health.
For further information on the benefits of eating meat derived from grass-fed or pasture-raised stock, you may wish to visit http://en.wikipedia.org/wiki/Grass_fed_beef
We take issue only with the references in this link to marbling and the optimum age of beef cattle at slaughter. Galloway and Highland beef is famed for the quality of its marbling and, when grazed extensively, these native Scottish breeds mature at an age rather older than 30 months. These topics are dealt with in greater detail later.
For information on the benefits of Organic food and Organic farming in general, please see www.whyorganic.org . Here are a few quotes from this site:
• On average, Organic food contains higher levels of vitamin C and essential minerals such as calcium, magnesium, iron and chromium as well as cancer-fighting antioxidants.
• Organic food does not contain food additives that can cause health problems such as heart disease, osteoporosis, migraines and hyperactivity. Amongst the synthetic substances banned by the Soil Association are hydrogenated fat, aspartame (artificial sweetener) and monosodium glutamate.
• The UK government has said that Organic farming is better for wildlife, produces less carbon dioxide, less waste and causes significantly lower pollution from spraying activity – the conducting of which is very closely circumscribed, in any even
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Q
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| What is the difference between Organic and Non-Organic meat?
 Although there is no legal restriction on the use of the term “organic”, food may only be described and sold as “Organic” if the producer is a member of a certified Organic regulatory authority. Membership of such organisation(s) is expensive and the rules imposed are onerous.
That said, the principle difference between Organic and non-organic meat lies in the nature - and price! – of the feed which the contributing animals have enjoyed in their lives before slaughter. Organic feed is grown without the aid of artificial fertilisers and so production yields are commonly lower. In round terms, Organic feed can be double the price of a basic, non-organic ration.
It follows that for feed to be certified as Organic, it has to have been produced in accordance with the standards issued by a regulatory body such as the Soil Association or the Scottish Organic Producers Association and it should be guaranteed free from the possible presence of pesticide residues and free of any GM-based content.
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| What is so special about meat from British native breeds?
 The British beef industry is generally regarded as the most highly regulated in the world. British beef (that is, meat derived from cattle born, raised and finished in the UK) is simply beyond comparison with that which is imported into UK from elsewhere.
That said, the great proportion of British meat sold as beef to the consumer is derived from the dairy industry - that is from the male progeny of non-beef breeds - or from the larger, faster maturing “Continental” cattle which are now so popular in the UK livestock industry.
We are not being judgemental; these beasts are perfectly fine in their way and entirely suited for the intended “commodity beef” market - it is just that they are not native British beef breeds such as Galloways and Highlanders.
”Well, so what?”
Careful cooking of well matured, sensitively butchered, beef from native British breeds will reward you with meat of a far better texture and finer taste than any imitation - imported or otherwise!
For a very good, contemporary overview of all upland cattle breeds, we would guide you to Information Note 5, p 60 on English Nature’s excellent and highly informative website:
http://www.english-nature.org.uk/pubs/Handbooks/images/14_info.pdf
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| Why sell exclusively Galloway and Highland beef?
 The Galloway and the Highlander are two British native breeds hardy enough to remain outdoors all year round in the often adverse conditions experienced in South West Scotland.
In contrast, other cattle breeds have to be housed inside in the winter, where they are subject to a greater risk of disease against which they are routinely and proactively vaccinated.
Galloway and Highland heifers and steers mature rather later than most cattle and, after being properly hung, their meat is equal or superior to any other. All meat sold by the Galloway Meat Company (GMC) has been matured for minimum of 21 days, and commonly longer, before butchery.
When reared with sensitivity, Galloway and Highland cattle are very good natured and a delight to work with - they fully reward our farmers’ loyalty. All the animals grazing the farms supplying the GMC have been raised entirely on grass (hay, haylage or silage in the winter months), augmented only by a very limited quantity of GM-free or Organic, protein-based supplementary feed, as appropriate to their status.
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| If they are so rare, why slaughter “Rare Breed” cattle for human consumption?
 The Rare Breeds Society afforded Belted Galloway cattle Rare Breed status until October 2006, by which time the number of breeding females in the UK had risen to over 2,000 – good news, indeed.
Our supplying farmers register with the Belted Galloway Cattle Society (which administers the White Galloways, also) those of the breed born on to their land which display the required characteristics, for retention or sale to other breeders.
Those Belted Galloways that do not satisfy the criteria adopted by the Society are finished for slaughter and consumption. Accordingly, this meat should be especially valued by consumers as being that bit extra special.
Remember - Rare Breeds are only rare because people stopped eating them!
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| What is the significance of the “Over 30 Month” beef?
 In November 2005, the UK Government was permitted to lift the ban on the sale of beef derived from cattle over 30 months of age at the time of slaughter. This had been imposed in 1996 as a consequence of the outbreak of BSE (“Mad Cow Disease”) which had started in the mid 1980s.
Formerly, the most prized of prime British beef was aged at least 30 months before slaughter and this ruling struck a near death blow to that element of the domestic livestock industry remaining loyal to the time-proven, British native breeds.
It is of note that there is no recorded incidence of BSE affecting either Highland or Galloway cattle. For further information concerning the BSE/vJCD story and the Over 30 month slaughter regime, please refer to:
http://environment.guardian.co.uk/food/story/0,,1945374,00.html
The background to this farrago is complex but various constraints on activity within the British meat trade remain. In outline, any butcher may continue to sell meat derived from animals aged under 24 months but must register with the authorities to sell meat from animals aged over 24 months, and over 30 months of age, respectively. As most beef sold in the UK is now aged under 24 months, this is not a serious domestic issue - but British native breeds mature naturally at a much later stage.
All animals aged over 30 months must now be taken to an approved abattoir licensed to slaughter at such an age and these premises and activities are subject to the most intense scrutiny by Government employed veterinary staff. It will be appreciated that, under this very rigid regime, the standards of traceability imposed by even the Soil Association are enhanced still further.
The great preponderance of beef now sold by the Galloway Meat Company (GMC) is aged over 30 months and uniquely, we believe, we offer complete traceability of the meat which we supply. Each packet of meat features the identifying number and breed of the individual animal slaughtered and butchery together with its dates of birth, slaughter and butchery. A full medical and feeding history of each is retained.
Meat from one animal is never mixed with another in the processing of any GMC mince, sausages, burgers or other product unless the packaging expressly states as such. In any event, the packaging will always be clearly labelled with the identifying numbers and breed(s) of each animal comprising the product.
The benefits of enhanced traceability aside, the improvement in the eating quality evident in our “Over 30 Month” beef is manifest; the meat sold by the Galloway Meat Company is marbled and recognisably darker in colour, finer in texture, tastier and much more tender than other meat. The difference between “Under 24 Month” and “Over 30 Month” beef is quite startling – particularly with regard to those cuts best suited for slow cooking.
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| What sheep meat do you offer?
 We also supply Organic and Naturally Reared lamb, hogget and mutton produced to a similarly high standard. Our favoured ovine is the Jacob; not technically a native, upland breed but one of ancient origin which is relatively straightforward to care for, renowned for its ease of lambing (fingers crossed!) and perfectly suited to grazing our farmers’ pastures. Most critically, the breed is a butcher’s favourite and the quality of the meat is excellent.
Alternatively, and subject to availability, we are able to offer renowned ‘Newton Stewart’ (or ‘Galloway-type’) Blackface lamb – an old Scottish mountain breed which yields first class, lean meat. These animals are sourced from local Wigtownshire farmers who may not be Organic, but we admire their philosophy and husbandry skills.
For a very good, contemporary overview of all upland sheep breeds, we would guide you to Information Note 2, p 41 on English Nature’s excellent and highly informative website:
http://www.english-nature.org.uk/pubs/Handbooks/images/14_info.pdf
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| How about the animals' husbandry?
 The husbandry of animals under an Organic regime is very much more closely regulated than would be customary on a ‘conventional’, non-organic farm.
Under the regime imposed by the Soil Association (SA), proactive administration of antibiotics or other medicines is very strictly regulated, for only a vet may confer permission for these treatments to be given, and only then in the event of a diagnosed sickness or condition being positively identified.
Considerably greater emphasis on the farmers’ good husbandry skills is necessary in an Organic environment than under a non-organic regime. Furthermore, following the administration of medicines, under SA rules statutory withdrawal periods are commonly doubled or trebled before any treated animal may be slaughtered for human consumption.
Each of the various UK based certified Organic regulatory bodies have their own rules and guidelines, which subtly differ – of course. It is generally accepted that those imposed by the Soil Association, an arm of which is a registered charity, are among the most stringent. All farms currently supplying beef to the GMC are registered with the Soil Association or the Scottish Organic Producers’ Association.
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| What are your ‘eco-credentials’?
 The farms supplying the Galloway Meat Company are members of the government sponsored environmental schemes and each is subject to the rules and guidelines imposed by the Soil Association or the Scottish Organic Producers’ Association as their land is either fully Organic or in Organic conversion.
No non-natural fertilisers, pesticides or poisons of any kind can be applied to our farmers’ land – period. Furthermore, our farmers design their parasite control strategies, in close consultation with their vets, to incorporate carefully considered grazing programmes and the tactical use of antibiotics and vaccines is employed only when unavoidable.
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| Not withstanding all the above, why is your meat so expensive?
 We aim to supply the best. The best is rarely the cheapest and the Galloway Meat Company is by no means the most expensive supplier of premium quality meat by mail order.
Our suppliers’ animals stocking rates are low and simply by keeping their steers and heifers until they are 30 months or older means that they need to retain at least 25% more land in hand than most other farmers who will slaughter their store cattle perhaps 8-10 months earlier. Similarly, operating within an Organic regime raises considerably the input costs of both our suppliers and ourselves.
“Don’t just look at the price – consider the value.”
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| I'm convinced. How can I buy your meat and how may it be delivered to me?
 In principle, we aim to supply the bulk of our meat, vacuum packed and fresh in insulated boxes, couriered direct to your nominated address. We invite customers to conduct their business by the internet, employing the order form or by printing off and posting it to Freepost, Galloway Meat Company. Alternatively, you may wish to phone our sales staff (0845 6020 755) and discuss your requirements in person. All phone are calls charged at the local rate.
Payment may be by credit card over the phone or by cheque (please allow 2 weeks to clear fully). We do not offer your personal details to any other party.
 We engage a courier to deliver our meat fresh to you overnight in an insulated box (featuring a returnable liner and FREEPOST bag) to the address you specify. It is not necessary for anyone to be in to receive it but you must specify a discrete (and reasonably secure) location for the parcel to be deposited.
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| Can I send a box as a gift?
Yes. We can also include a personalised message with any type of order, which may be despatched to any address you nominate; we only specify that the parcel has to be signed for on receipt.
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| How do I cook this special meat?
 Whilst a reliable oven may be considered your most valuable friend in this regard, unquestionably there are some preferred techniques to be adopted when preparing and cooking some of the cuts that we offer.
Guidance notes in this regard will soon be made available.
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