Galloway breed beef

[yakima]

I am exploring various breeds, beef and pork. There are some older threads here re Galloway, but nothing for 5+ years. We have a local Galloway source; I just got some hamburger, as yet uncooked. $9/pound, USDA Prime. I had a Galloway brisket sandwich at a market Sunday which was excellent. $12 for a sandwich with sautéed onions, baked beans, and 4 cheese mac and cheese.
Anyone with experience/observations? Comparisons with USDA Prime, Certified Angus Beef, or American Wagyu?

It feels to me that with the recent ramp up in regular beef prices, that prices of heritage/artisanal proteins have not risen accordingly. This is just my instinct, not data driven.

[Jerod Broussard]

Are they Belted??

[yakima]

I don't believe so.
My understanding is that whether black, belted, or brindle, no real difference.

[Oak Smoke]

I don’t think I’d pay a premium for it. I’ve not found a better beef than a Charolais angus cross. It doesn’t matter if it’s black or red angus. When I was much more involved with beef the red angus breed produced more prime beef than any other breed. Many breeders are convinced their breed is the best. The biggest factors I know that affect the taste and quality are what was it fed, grass or grain, I’m a grain fed guy. Then there’s marbling in the lean areas and the fat cap to round out what I look for. Honestly how the beef was processed can affect the quality you ultimately get. I’ll shut up. Unless you’re looking at a Wagyu or a Wagyu cross I wouldn’t worry much about the breed.

[Jerod Broussard]

Certified Fangus. Once they sink their fangs into ya.....the correct saying is, "Every breed has a cheerleading section."

[yakima]

I also prefer grain finished, but have not really had grass finished. Fred Meyer here (Kroger} has 73% hamburger chubs which are very good. My impression is that top Choice USDA or better, plus good prep, is the way to go.

CAB cracks me up. Got to have a black hide, but don't need to be Angus.

[Jerod Broussard]

I would imagine very little black hide if they look good enough.

[yakima]

So I emailed Galloway Ranch, asking if it was their beef at a certain market. Response was yes, with name of owner, which is Galloway. Turns out they have Angus cattle. Total dead end. So I have 2 pounds of USDA Prime Angus burger! I think grass finished.

[Jerod Broussard]

Too funny. Look up Joey Galloway.

[Uncle Bob]

Given the potential for mixing, I'm not sure that referencing grind as Prime grade has any functional meaning. I get that they intend for the marketplace to assume it's made from prime graded pre-grinding meat, but it just seems dubious.

[yakima]

Uncle Bob, good point. I do not previously recall seeing USDA grades on hamburger. Their beef is, however, processed in a USDA inspected plant