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100% Grass-Fed Beef

Cattleana's 100% Clover-Finished Beef Is Always Available!

Farm Direct Prices

Our humanely treated Black Galloway and mixed breed cattle are rotated through their pastures, using no grains. This practice is unique, due to its difficulty, added time and costs, but produces a very tasty and healthy meat product. We bring to you clover-finished beef, free-range chickens, pastured pork and lamb.  Our beef animals are not stressed by the competition of feedlot operations or force fed corn.  Instead, they enjoy a serene, peaceful life on lush green pastures of clover and grass.  In the winter months the cattle continue to enjoy their stockpiled grass and hay that is retained from the growing season.  All of Cattleana Ranch's meats are naturally raised, having no added hormones, steroids, or antibiotics.

Cattleana Galloway Beef Nutrient Content Comparison To Other Cooked Meats, Per 3 Ounces, Trimmed

  *Cattleana Pasture-finished Galloway Beef Loin

USDA Prime Beef

USDA Choice Beef
Pork Loin Lamb Loin

Chicken Breast without skin

Chicken Thigh without skin
Protein (grams) 27 24 24 26 26 26 22
Fat (grams) 3.5 11.6 8.7 6.6 8.2 1.3 7.0
Calories 129 201 175 165 176 119 151

* Cattleana Galloway Beef was analyzed by U.W. - Madison Meat Science Dept., 1998  (Loin from multiple samples.)

The History of Galloway Cattle

GALLOWAY, which has given its name to a valuable breed of black or dun polled cattle, was an ancient regality or lordship lying in the south-west of Scotland. The word is derived from Gallovid, which in old Scots signifies "a Gaul". The Gauls are said to have been the first inhabitants of this part of Scotland. The last of the old line of rulers was Alan, Lord of Galloway, who was buried in Dundrennan Abbey in 1233. The title passed into the house of Douglas of Thrieve, and the whole district was finally annexed to the Crown of Scotland in 1455.

Originally the whole of this land was covered with dense forests, principally oak. It was all thickly wooded in the days of the Romans when they marched through it, made their roads, raised their forts, and feasted on good Galloway beef. Through these forests roamed many wild cattle generally supposed to be the progenitors of the modern breed of Galloways.

The breeding of cattle has been from time immemorial a principal object of the Galloway farmers.

A compiled history of Scotland alluding to the time prior to and including the reign of Alexander Ill (1249), says:

"Black cattle were also reared in great numbers during the Scoto-Saxon period. George Buchanan, tutor to James 1 of England, writing about 1566, says of Galloway: "It is more fruitful in cattle than in corn."

Hector Boece (1570), writing of Galloway, says:

"In this region ar mony fair ky and oxin of quhilk the flesh is right delicius and tender."

Hector Boece (1570), writing of Galloway, says:

"In this region ar mony fair ky and oxin of quhilk the flesh is right delicius and tender."

Ortellius, the historian, writing in 1573, says:

"In Carrick (then part of Galloway are oxen of large size, whose flesh is tender, sweet and juicy."

This brings us to consider the excellence of the Galloway beef, which we see was acknowledged and recorded many hundred years ago. Galloways are preeminently a beef-producing breed. Their flesh is mottled or marbled fat and lean intermixed, and it was this quality which gave them their ancient fame, and which led to their being bred specially to supply the markets of England with beef of extra quality.