Photo of Red Galloway cow
“We recently purchased organic, grass-fed beef for our family of four from Hannah and Eric, and we have been very pleased. The meat is delicious, nutritious and wonderfully tender. I braised the beef cubes in coffee and sherry in a Dutch oven and served them to a group of 20. The gravy was fantastic, and the meat could melt in your mouth. The dish received rave reviews! The roast I cooked for my family was so yummy, and the hamburgers, tasty and luscious. We are committed customers, especially knowing this vitamin-rich beef has been raised in the most careful and healthful way by the dedicated, hard working (and really nice, too) Hannah and Eric Noel! We definitely will be back for more!”

— Kathy and Bill Dudley, St. Albans, VT

Galloway Beef

A Heritage Breed
Originally from southwestern Scotland, Galloway is said to be one of the most tender and flavorful beef breeds. This uncommon breed of cattle, dating back to 1530, is unrivaled as a grazing breed. Medium-sized with short legs, well-suited to both grazing and Vermont winters, Galloways grow a naturally dense, insulating coat that eliminates the need to produce undesirable layers of outer fat. Galloways are said to “fatten from the inside out” resulting in leaner, well-marbled carcasses with large rib eyes. Maplewood Organics currently has more than 60 head of cattle (including their Belted Galloway herd sire, Harvey), breeding stock, heifers, steers and calves.

Our Beef
Our Galloway beef is certified organic through NOFA-VT’s Vermont Organic Farmers (VOF) Organic Certification Program. Our animals are processed in Braintree, Vermont, at The Royal Butcher, a certified organic USDA commercial, Animal Welfare Approved processing facility. Our 100% grass-fed beef is safe, clean and nutritious—free of chemicals, hormones, antibiotics or additives. We offer bulk packages of hard-frozen beef starting with our 12-pound sampler up to the whole cow.

Nutritional Benefits of Grass-Fed Beef —Based on Research
Studies performed by Clemson University Professors John G. Andrea and Dr. Susan K. DuckettForage Fed Cattle Benefits Nutrition and Farm Revenue have found that “forage-fed beef contains twice the amount of a potent cancer fighting compound called conjugated linoleic acid. In addition, grass- or forage-fed beef is leaner than grain-fed beef and contains greater concentrations of desirable fatty acids and antioxidants”. (quoted from Peter Kent’s article in Impact Magazine).

The following are summary conclusions based on Dr. Susan K. Duckett’s study, Understanding Factors Affecting Meat Quality: Results of Pasture-Based Beef in Appalachia. See the study.

Grass-Fed Beef is:

  • Leaner with less total hypercholesterolemic fat

  • Increased omega‐3 and CLA contents

  • Increased antioxidant content

  • No difference in palatability, with possible benefit from finishing on legumes