•  Do not be fooled by other belted breeds calling them "Belties". The term "Beltie" is a nickname for any belted cattle but "Belted Galloway" is a registered heritage breed with the Belted Galloway Society.
  • Belted Galloways come in three base colors: Black, Dun, and Red. There are variations with the combination of colors.
  • They have a unique double hair coat which allows them to tolerate a harsher climates. 
  • Belted Galloway cattle are an ancient breed originating in Scotland.
  • The first recorded mention of belted or "sheeted" cattle was as early as the 17th century.
  •  Belted Galloways are naturally polled, which means they should never have horns. Any cattle with horns or scurs cannot be registered.
  • Cattle with a white face or white legs cannot be registered.
  • If you see belted cattle with horns, they are not Belted Galloways.
  • They are also nicknamed  "Oreo cows". 
  • The belt may be found on many different breeds and crossbreeds as it it 75% dominant
  • Only true Belted Galloway cattle will be registered according to strict registry rules.
  • Belted Galloway registration certificate has a five generation pedigree and can be viewed online here.


Although they are beautiful pasture ornaments, Belted Galloways are a beef breed. Read why they are in such demand:


Fat and Cholesterol Content expressed as
gm/100gm raw meat, with exception of cholesterol

Lipid Analytical Laboratories, U. of Guelph, CAN

Total fat average 2.71 3.24
Saturated fat 1.23 1.34
Palmitic acid (saturated)   .70   .81
Stearic acid (saturated)   .46   .45
All polyunsaturated   .28   .35
Omega 6 linoleic acid (polyunsaturated)   .12   .19
Omega 3 linolenic acid (polyunsaturated) .037 .031
Omega 6:Omega 3 ratio 1.99 5.03
All monounsaturated 1.18 1.53
Eicosapentaenoic acid (EPA) .022 .011
Docosahexaenoic acid (DHA) .0041 .0026
USDA average 1970
Cholesterol, mg/100g (single sample) 49mg 70mg

Beltie beef is a dark crimson color with minimal backfat

Excerpts from Dr. A.R.C. Butson's 1994 report presented to the U.S. and Canadian Annual Galloway Meetings titled, "Beef Fat in Belted Galloways"; and from Patricia Pruitt's 1995 article in her industry quarterly, The Galloway Press. Clay Research Center's breed carcass test evaluations included solid-colored Galloways.

Belted Galloways are a breed of beef cattle with a lean and flavorful beef.
Carcass comparisons made in 1994 by Dr. A.R.C. Butson of Maple Brae Farms, Hamilton, Ontario, Canada between a half-dozen purebred Belties and an equal number of commercial cattle placed Belted Galloway beef low in saturated fat content as well as total fat average, and indicated high ratios of Omega 6 to Omega 3--the beneficial lineolic and linolenic acids. His conclusion:

"Belted Galloway meat is more beneficial than pork loin, and about as good as roasting chicken." 

 In a Consumer Satisfaction research project professional sensory panelists found that, to the consumer, flavor is more closely related to the overall 'liking' of beef than tenderness. This research project, developed and coordinated by the National Livestock and Meat Boardin cooperation with Texas A&M University, was completed and published in September, 1994.

Breed Group Flavor Juiciness
Galloway 4.89 5.14
Original H/A cross 4.87 5.12
Pinzgauer 4.88 5.10
Shorthorn 4.89 5.08
Piedmontese 4.78 5.05
Longhorn 4.84 5.04
Cur H/A cross 4.84 5.023
Charolais 4.86 4.93
Gelbvieh 4.75 4.93
Salers 4.83 4.93
Nellore 4.78 4.75

Read More about Belted Galloway Cattle at the U.S. Belted Galloway Society