Producer in Focus – Minto Galloway Stud

Meet Minto Galloway Stud, this edition’s Producer in Focus. 

Nestled amidst the rolling hills just north of Canberra, lies Minto Galloway Stud, a place where the legacy of Galloway cattle is cherished, and the future of premium beef is nurtured. Established in 1989, Minto Galloway Stud has earned its rightful place as one of Australia’s leading studs, captivating the hearts of locals and visitors alike with their exceptional Galloway beef and unwavering commitment to preserving the Galloway breed. 

Minto Galloway Stud’s journey began with the pursuit of excellence and the desire to overcome the challenges faced with their previous cattle breed. Calving problems haunted the farm, leading to heart-wrenching losses. But fate intervened when a seasoned Galloway breeder suggested a Galloway bull as a solution. With hope in their hearts, they welcomed Castle Douglas Gay Gordon into their lives, a decision that would change the course of their farm forever. 

As the Galloway lineage flourished, the calving problems vanished. Overwhelmed with joy by the remarkable offspring, Minto Galloway Stud embraced the legacy of Galloways wholeheartedly, transitioning to breeding 100% solid-coloured Galloways. This decision marked the beginning of a beautiful journey that would lead them to become pioneers in Galloway beef production. 

Today, Minto Galloway Stud stands proudly as a hub of exceptional Galloway beef production. Embracing a farm-to-table approach, they deliver their premium Galloway beef directly to consumers and esteemed restaurants. The mouthwatering cuts of Galloway beef have become a sensation among culinary enthusiasts, boasting the unique traits that are an ode to their Scottish heritage. 

And Minto Galloway Stud’s dedication to promoting Galloway beef extends far beyond their direct customers. They firmly believe that the members of their Association deserve recognition and returns that reflect the exceptional quality of their Galloway cattle. By collaborating with the Association’s Marketing arm, Minto ensures that Galloway beef and its byproducts, such as hides, reach a broader audience, preserving the essence of Galloway cattle in every aspect. 

Minto Galloway Stud is more than just a farm, it’s a place of warmth, knowledge-sharing, and a passion for Galloway cattle. Visitors are greeted with open arms, invited to witness the champions that make Minto proud, and encouraged to immerse themselves in the difference of 100% full-blooded cattle. Their team, led by Chris, a qualified geneticist, is always eager to share their expertise on Galloway colour patterns, breeds, and other genetic intricacies, making the experience all the more enriching. 

Next time you’re looking for a dinner recipe, try making some delicious Mongolian Galloway beef meatballs using the below recipe: 

Mongolian Galloway Beef Meatballs 

500gm Galloway beef mince 

½ cup Panko breadcrumbs 

2 garlic cloves, crushed 

2 tsp finely grated fresh ginger 

1 egg 

1/3 cup soy sauce 

1 tbsp vegetable oil 

280gm pkt dried chow mein noodles 

½ cup firmly packed brown sugar 

1/3 cup hoisin sauce 

250gm broccoli, cut into florets 

Sesame seeds, toasted, to serve  

  1. Roll the meatballs. Place mince, breadcrumbs, garlic, ginger, egg and 1tbs soy sauce in a bowl. Use clean hands to mix until well combined. Shape tablespoons of the mixture into balls, to make 24 in total. 
  1. Cook it up. Heat the oil in a large, non-stick frying pan over medium heat. Cook meatballs, turning occasionally for 5 minutes or until well browned. Cook the noodles. 
  1. Sauce time. Whisk together the sugar, hoisin, remaining soy sauce, and ¼ cup water in a jug. Add to the frying pan and reduce heat to low. Cover and simmer for 5 minutes. Top with broccoli and cover, cook until broccoli is just tender. Uncover, simmer for 2 minutes or until thickened. Divide the noodles and meatball mixture among serving plates. Sprinkle with sesame seeds. 

You can find Minto Galloway Stud and their delicious premium beef products every Saturday at the Market.  

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