Products to buy in Galloway Beef and Ayrshire Veal
| AA veal box - £65.00 | Blackface Beef box - £149.00 |
| Compact Blackface Beef Box - £68.00 | Galloway Beef Larder Box - £37.00 |
| Galloway Steak Box - £40.00 | Veal Escalope Box - £69.00 |
Galloway Beef and Ayrshire Veal
Our Galloway cattle help with the heather regeneration on the hill at Troloss, where our flock of Blackface sheep graze. They are excellent converters of the many wild grasses that grow on the hill. The Galloway breed is unchanged since Roman times, when they were recorded by the invaders. They have a thick double black coat, making them hardy enough to live in the extremes of the weather in the hills of Dumfries and Galloway. Our winters can be very long and cold, with snow clinging onto the high hills at our farm well into April. The summers are often warmer than in the north of Scotland but the stocky Galloways take it all in their stride as they roam our 6,000 acres of wild hillside.
Our beef is hung for 3 - 4 weeks
In November 2008 we won the best Galloway Cow at Carlisle.
The photo is of our bull - Lueitenant.
The mixed box of beef cuts that we will send out fresh should satisfy those hankering after some excellent Scottish well hung beef direct from the hills of Scotland.
"The Aged Galloway beef last week was the best I have ever tasted anywhere, the flavours keep coming and are persistent for a long time on the palate. We did some tastings and the staff were all amazed. Customer feedback is also very good."
Peter Weeden, Head Chef, Paternoster Chophouse, London
Our veal comes from my brother Percy's herd of Pedigree Ayrshire dairy cattle, welfare friendly, producing fine rose veal. See Photo on the veal page.
Customer comments
The Wood Pigeon was some of the best game anyone had eaten – cooked in a bag with brandy and thyme. The filet was eaten twice – once simply roasted and a second time cold with ginger and on a salad – and was full flavoured (more so than most filet) and very tender.
The roe striploin was full of flavour and really surprisingly tender. Veal rib exemplary.
The osso bucco was the best I have ever cooked – and I make this dish a lot. And the kidneys were great.
I really cannot praise the meat enough. And will use you again and again and again. I am a major fan. H 2009
High Praise
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