Galloways Australia actively promotes the health benefits of Galloway breeds’ beef. Much of the early data came from testing undertaken by Dr Butson in the early 90s, the testing was carried out here at the University of Guelph. Some of Dr Butson’s data points are duplicated below. However, there comes a time when more specific data needs to be presented to customers and the general public. Galloways Australia now has test results from four cuts of beef that CONFIRMS Galloway beef IS healthy beef.
Beef from two 480kg, 22 month old steers was analysed: as expected the beef was marbled. Dressing percentage was 54%, rump fat was 9mm. The whole carcases were dry aged for 15 days after slaughter.
In Australia, Food Standards Australia regularly tests a wide range of foods and routinely publishes the results as standards for that food. The testing includes a number of cuts of meat. Sampling for beef is usually undertaken across a number of cities and a range of supermarkets, traditional butchers and specialty butchers. Each cut’s preparation is described i.e. amount of trim. The actual beef analysis is undertaken by the Australian Government’s National Measurement Institute.
The Galloway beef samples of rump, round, mince and plain, gluten free sausage were also analysed at the National Measurement Institute and were trimmed to Food Standards Australia’s specifications. These actions enable a direct comparison between the Food Standards Australia’s standard for that cut of beef and the tested Galloway beef. The Galloway beef tests could involve the analysis of more 70 minerals, vitamins and chemicals mainly fatty acids.
There are also some comparisons with USDA whole carcase results provided.
Results and Discussion of Relevance.
These results are the proprietary information of Galloways Australia and they are being classified as such. If associations wish to use the results, agreement to their use will not normally be withheld providing their source is acknowledged. Each full test costs around A$1,000.
The pattern of results were largely consistent across the range of cuts. To minimise the amount of data shown, rump steak will be used as an example and the data is restricted to major points.
Attribute Galloway FSA USDA
Total fat (g/100g) 1.8 5.6 12.73
Saturated fat (g/100g) 0.9 2.1 5.335
Energy (kj) 520 546 805
These results show that Galloway beef is exceptionally low in total fat and particularly low in saturated fats. Saturated fat raises harmful Low Density Lipoprotein (LDL) and are associated with heart disease. Galloway beef is good for your heart. Having a lower energy level also reduces obesity.
Protein (g/100g) 24.8 20 19.42
Proteins are made up of amino acids. These help build and repair cells and tissue, form antibodies, carry oxygen, regulate blood sugar, regulate energy, assist prevention of arterial fat build up. Galloway beef has 25% more protein and is good for sugar and energy regulation and cell repair.
Omega 6:3 ratio 1.9 Not Stated FSA Not Stated.
However "normal” beef often has a ratio above 10. The lower the ratio the better. A low ratio is associated with a host of good health benefits. A ratio below 2-3:1 suppresses arthritis inflammation, less than 5:1 benefits asthma sufferers, less than 4:1 decreases the risk of cardiovascular mortality by 70% (Ref www.ncbi.nlm.nih.gov/pubmed/12442909). The Galloway Omega 6:3 ratio is extremely good, even exceptional.
Cholesterol (mg/100g) 46 62 62
Galloway beef is 25% lower in cholesterol and higher in “good” HDL cholesterols. Again Galloway beef is good for your heart
Conjugated Linoleic Acid (CLA) 11 Not Stated Not Stated
CLA has been found to be a potent anti-cancer agent, it is found in marbling fat i.e. a Galloway characteristic. A level of 11 is very high, the highest level in the literature is 12.5, most levels are around 2.5-3. A significant Galloway health advantage.
beta-carotene (Vit. A) ug/100g 30 10 0
beta-carotene is converted to Vitamin A which is needed for good vision and eye health. It also acts as an antioxidant protecting the body from damaging free radicals, it can help reduce heart disease and cancer. Galloway beef had significantly more beta-carotene.
Zinc (mg/kg) 44 39.5 45.5
Zinc is essential for immune functions, protein synthesis, wound healing and cell division. Galloway beef has at least 10% more zinc.
Iron (mg/kg) 28 20.6 19.9
Essential for transport of oxygen in the blood, low levels lead to fatigue, tiredness and decreased immune function. Galloway beef is rich in iron.
To finish off I’ll partly reproduce Dr Butson’s conclusions and add Galloway beef.
Galloway Belted Galloway Chicken Pork Salmon
Total fat 1.8 2.71 2.7 5.8 6.7
Saturated Fat 0.9 1.23 0.6 2.0 1.5
Dr Butson concluded Belted Galloway meat is more beneficial than pork loin and almost as good as roasting chicken and salmon fillet.
The Galloway results on that basis would have to conclude that Galloway beef, as tested, is better than all of them.