The bottom line for any beef breeder is meat. We won’t find Beltie beef mass-produced on ‘factory farms’ or in huge feedlots -- the typical producer is the family farm which direct-markets halves or quarters to the gourmet beefeaters in his neighborhood.
 
What’s special about Galloway beef? In addition to exceptional flavor, it’s good for us. We hear people refer frequently to ‘less cholesterol,’ but the cholesterol content in beef is not really relevant. Saturated fats are the enemy. They are converted to cholesterol by our bodies. Tests have indicated significantly less harmful polysaturated fat in Beltie beef than in commercial beef.

Add to this the growing consumer interest in ‘natural’ grassfed beef, and the Beltie comes into its own. The breed thrives on forage-based diets which translate to higher CLA (conjugated lineolenic acid) in beef. This is definitely beneficial. 

We have the beef, we know it to be fine quality. Now, how to market it? Traditionally our shipped steers are penalized at the stock yards because feedlot buyers regard Belties as slow to mature and therefore difficult to insert into commercial pens. They have a point. Belties thrive on hay and graze. Feedlots are not set up to provide forage-based diets. In addition, we generally consider the Beltie to be slaughter weight at 900 to 1200 lbs., with the preferred average 1050 lbs. at approximately 18 to 20 mos. of age. Feedlots dealing with commercial cattle typically expect to slaughter at 1400 lbs.

In view of feedlot bias, what’s the best marketing plan for Beltie breeders? More and more of our numbers are venturing into direct marketing. 

Learning how to conduct direct meat sales can add new dimensions to our education as stockmen. Will we grainfeed the steer to ‘finish’ him, or market strictly grassfed? What’s the best age or weight to slaughter? How do we insure a quality product? What governmental restrictions apply? And, not least, how do we price our beef?

Whether to grainfeed or grassfeed is at the producer’s option and may be determined by the breeder’s facilities as well as his customers’ meat flavor preferences. There are markets waiting for Beltie beef finished by either method.

“Naturally raised’ is a consumer buzzword these days and our beef customers like to see fat, happy cows freely grazing. But before we label our meat “Natural," this does have a particular definition -- no steroids, hormones or routinely administered antibiotics. “Certified Organic" has stiff requirements which vary state-to-state.

We can insure a quality product by first identifying and developing genetics with superior beefing qualities, by taking care not to harm prime cuts by careless injections, by providing steers with an adequate diet, and by providing as stress-free an environment as practical.

Pricing may be established per pound of live weight, hanging carcass weight, or finished packaged weight. Beltie beef producers are using each of these methods profitably – and are generous about sharing their experiences and knowledge.

If you are new to beef production, or if you’re looking for a source for Beltie beef, check in with the marketing discussion group hosted by Loren Olson mbrbelt@netins.net. Members on the discussion list are willing and able to field your queries.