Meat from one of Scotland’s oldest native cattle breeds is hitting the London restaurant scene, in a new link-up with a premium Scottish beef supplier.
The Galloway Cattle Society has joined forces with Stoddart’s, and Galloway beef has already been a hit on the plates of some of London’s most selective customers.
Procurement manager at Stoddart’s, John Kerr, said: “Some of our Galloway beef has already been supplied to some top-end London restaurants, and the feedback we have had is that it has gone down very well.
“We’re hoping to have a steady supply, as and when the beef is ready. The key is the quality of the beef – which is something the Galloways provide – so we are very much hoping this partnership grows and does very well.”
Stoddart’s is paying a premium for Galloway bullocks and heifers, as long as the cattle are under 30 months, Scotch-assured and Galloway-sired.
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One of the oldest and purest of our native cattle breeds, Galloways are famed for their hardiness and ability to thrive in challenging conditions.
An ideal suckler cow, they can produce a beefy calf, which is in great demand by people wanting the highest quality, naturally grown beef. London restauranteur Charlie Carroll, from the Devonshire restaurant, said: “I’ve always been a fan of slower-growing, native breeds. When finished properly, Galloway is among the best beef there is.
Commenting on the link-up, Galloway breeder and Galloway Cattle Society chairman Peter Hunter-Blair from Nether Cleugh, Dalry, explained: “There is no doubt in my mind that people are caring more and more about where their meat, and food in general, is coming from, and there are few breeds, if any, that are more environmentally friendly or sustainable than Galloway.
“Stoddart’s are interested in the full story of the Galloway breed, and their qualities are ones that both a discerning customer and quality restaurant take an interest in these days.
“And it just so happens that Galloway beef is also of the quality and taste that these places look for.”
From its abattoir in Ayrshire, Stoddart’s supplies its primary butchery operation and further processing facilities just outside Edinburgh with Scotch Beef.
A representative from Longcroft and Old, a meat wholesaler/retailer within London’s iconic Smithfield market said: “It’s fantastic for us at Longcroft and Old to have superb Galloway cattle come through.
“Being in partnership with Stoddart’s, we both pride ourselves on consistency and quality, and the Galloway Cattle Society will only enhance that for us.
“We have some of London’s finest butchers and restaurants waiting on their deliveries of Galloway beef.”
John continued: “This partnership is one with farmers, customers and the Galloway Cattle Society. We want to work together to build a strong supply chain that serves everyone involved.”
Backing this, Peter said: “It’s a partnership that all parties should benefit from, and from our point of view as a native breed, it will hopefully highlight what we can provide to a wider audience.
“We want to try and secure a new market for our breed. A premium will be paid for the meat, and that’s because, in our opinion, it is worth it.”
Stoddart’s recently supplied beef to Hong Kong, Germany and Singapore, and all going well, this level of exposure is something that their Galloway beef could be ideal for. “Anyone producing Galloway cattle to this specification should get in touch, either with ourselves at Stoddart’s, or the Galloway Cattle Society,” concluded John.
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