After researching cattle breeds and grass-fed beef characteristics, we began breeding Galloway cattle and have subsequently moved to breeding the more obscure “Riggit” line of Galloway. What follows is further information on Riggits and the Galloway breed in general. If you are interested in further information or incorporating our grass-fed genetics in your herd, please let us know. Our purebred herd is small but we plan on continually increasing our numbers here in east-central Alberta at Narrow Road Ranch (NRR).
The ‘Riggit’ Galloway cattle are a well documented archaic strain of Galloway, easily identifiable by the white stripe, running down their spine. (The term ‘riggit’ is a Scottish vernacular reference to this stripe, and seems to be Scandanavian in origin ) The main body colour can be black, blue/black, red, brown or dun. The white colouration may include a widening of the stripe to cover much of the back, particularly on the hind quarters, white under the keel of the animal, and white flashes amongst the solid colour. Other breed points would largely correspond with more common Galloway types, including their being naturally polled, of medium frame, with beef confirmation, a thick ‘dual’ coat, and ability to thrive on poor pasture.
Despite the ample historic reference, indicating numerous animals, the Riggits have recently only been seen as sporadic throwbacks amongst other Galloway types (principally the White Galloways). From the beginning of the 20th century, until the mid nineteen eighties, none are known to have been kept for breeding.
Between them the two conventional Galloway Cattle Societies have allowed for Blacks, Duns, Reds, Whites, and the various colours of Belted. The Riggit cattle were never incorporated into these Societies, and subsequently fell into obscurity. It is probable that the trade in blue grey heifers caused a preference for plain black Galloway females, which worked against the Riggit.
There is no shortage of other documented reference to the Riggits, both as an established colouration, and identified type, of ‘Scottish’, or ‘Galloway’ cattle. Sources include various literary references (Robert Wallace, Lord Stuart, George Garrard et al), and Garrard's painting of a Red Riggit female, identified as ‘A fat Galloway heifer’, dated 1804. They were well known and recognised prior to the specialisation of the current mainstream types, and were amongst the accepted types that eventually divided into the ‘Galloway’, and the ‘Angus’.
The colouration seems to part of the phased change between a white animal with black points (as in the various park breeds, in this instance the White Galloway), and solid coloured animals -Black or Red or Dun. The white tail end shown on several solid coloured breeds seems to be the last hint of the ‘line-back’ marking in such breeds.
Only a handful of surviving British breeds show similar markings (including the Gloucester and the Longhorn), along with several Scandinavian breeds and the Austrian Pinzgauer. At least 2 North American ‘Riggit’ marked breeds have sprung up from mixed European origin – the Randall Line-back, and the Canadian Speckled Park. Interestingly, German research indicates that the pre-domestication bovines, the Auroch, may have been carrying the same markings.
Resurgence
It is thanks to the foresight of the late Flora Stuart that the type has been allowed to proliferate again. Prior to her persuading other White Galloway breeders to retain individual animals, and the ultimate introduction of these beasts to each other, the occasional throwbacks were either being culled out of herds, or positively discriminated against in breeding policy.
Before The Honourable Miss Stuart passed away, she had used her considerable knowledge of the Galloway cattle, and influence amongst their breeders, to encourage a handful of enthusiasts to deliberately breed Riggits, and begin a register. As the numbers crept back, bolstered by the occasional ‘new’ throwback amongst the Whites, the opportunity to establish separate herds has arisen. The handful of available bulls has also been crossed with other Galloways, widening the gene pool again.
Riggits across the Globe
Furthermore, there are some overseas Galloway Breeding groups who, fortuitously, have allowed the registration of several Riggits cattle among their herd books. Our Society also holds the register for Riggit Galloways in New Zealand. Riggits are also found in Germany, Canada and increasingly in other parts of the world. https://www.riggitgallowaycattlesociety.co.uk/history
Galloway Cattle History
Galloway, which has given its name to this breed of black or dun polled cattle, was an ancient regality or lordship lying in the south-west of Scotland. 'Galloway' is derived from the words Gallovid, or Gaul and the Gauls were the first to inhabit this part of Scotland.
This ancient breed of cattle were said to be dark, smooth-polled, wavy-haired with undercoats like beaver's fur and for centuries they went unnamed, referred to only as the black cattle of Galloway. From this coastal environment of winds and damp cold, combined with an undulating terrain of moors, granitic hills, mountain ranges and fertile glens emerged the Galloway breed of cattle.
Much has been written of the history of British cattle since the middle of the 18th Century, the period immediately before that is almost without a record but there are points in which historians do agree upon.
The Galloway breed of cattle became important during the Scoto-Saxon period, and the breeders of Galloway enjoyed the export of cheese and hides. Later the cattle were sold in considerable numbers to English farmers who sent them to Smithfield market after a fattening period on English grass. It is said that the Galloway breed was never crossed with the other breeds. It is not known where the polled character was acquired by the Galloway breed because in its beginning many of the cattle were horned. However, many writers during the last part of the 1700's and early 1800's mentioned polled Galloway cattle, and the breeders decided they liked the polled characteristic and started selecting their cattle for the character. Most of the early cattle in the Galloway district were black, but red, brown, brindles, and cattle with white markings were not uncommon.
In 1851, a fire at the Highland Agricultural Museum at Edinburgh destroyed all the historical records and pedigrees of the Galloway collected prior to that time. Eleven years later (1862), a Polled Herd Book was published and it included the Galloway, Aberdeen, and Angus breeds. In 1878 the Galloway Cattle Society of Great Britain initiated its own volume of pedigrees. The first exportation of Galloways to North America came in 1853 to the Graham brothers of Toronto, Canada. From then on the Galloway was exported to America and to the rest of the world due to its great qualities.
The Galloway has produced the Belted Galloway and more recently the White Galloway and even the Poll Hereford.
Characteristics
Galloway's are mainly black with a brownish tinge, they are also bred in dun and black or dun belted, the latter being a recessive gene strain of red and white. They have a long, soft wavy coat which serves a dual purpose, the coarse outer coat sheds wind and rain, while the soft, fur-like under coat provides insulation and waterproofing.
Galloways are all hornless or polled although some writers say that formerly they were mixed, some being horned and others polled.
The breed is very docile and courageous, it has been said that they will team up and attack predators to prevent attacks on their calves. Even when there are just a few Galloways in a field of sheep, they will act the same making it safer for the sheep.
The Galloway is a maternal breed. The cows are easy calvers, while the calves themselves are hardy, vigorous and have a 'will to live' that gets them up and nursing quickly. The Galloway is long-lived, with many cows producing regularly into their teens and beyond.
They are a medium sized breed with a mature bull weighing from 1700 to 2300 pounds with an average being 1800 pounds and a mature cow generally weighing from 1000 to 1500 pounds with the average being around 1250 pounds. Calf birth weights average from 75-80 pounds.
In confirmation the Galloway will be found to carry its meat from behind the shoulder along the back to the tail, through the buttock and deep into the hock; for this reason Galloway breeders, for centuries, have concentrated on this type of confirmation in their cattle and butchers have found that Galloways, in regard to their curability, marbling and colour of meat mature earlier than most other breeds of cattle.
Their flesh is mottled or marbled fat and lean intermixed, and it was this quality which gave them their ancient fame, and which led to their being bred specially to supply the markets of England with beef of extra quality.
Due to the breed's naturally dense, insulating hair coat the Galloway does not layer on excessive outside fat, which is generally discarded at slaughter time. Results of a multi-breed research project conducted by a Canadian Government Experiment Station, reveal that the Galloway ranks second only to the Buffalo in hair density tests. The robust, hardy nature of the Galloway has never been disputed. Though considered a breed for northern climates, the Galloway has been found to acclimate amazingly well to warmer regions. (https://www.thecattlesite.com/breeds/beef/57/galloway/)
HISTORY OF GALLOWAYS IN CANADA
The Graham brothers of Vaughan Township, Ontario, Canada first introduced the Galloway breed into North America in 1853. In 1866, Galloways were first imported into the United States. In 1872, with the formation of the Ontario Galloway Herd Book, the first registrations of Galloways in Canada took place. Following this Canadian initiative, in 1882 Galloway breeders in Canada and the United States combined to form the North American Galloway Association which was incorporated under Ontario’s “Agricultural and Arts Act”.
The American breeders went their own way in 1902, forming the American Galloway Breeders’ Association. As a result, the Canadian breeders formed their own association in 1905, the “North American Galloway Breeders’ Association”, under Canada’s “Livestock Pedigree Act”. The constitution of the “N.A.G.B.A.” stated that the Association would maintain a closed Herd Book and that all registrations and transfers would be recorded by the Canadian National Livestock Records. This continues to this day under the successor organization, the Canadian Livestock Records Corporation. In 1939, the North American Galloway Breeders’ Association was renamed the Canadian Galloway Association.
Galloway’s are naturally polled having a bone k**b on the top of there skull referred to as a poll. The breed is also equipped with a dual hair coat with one layer being a thick woolly undercoat for warmth and the other being stiff guard hairs to help shed water. Although they are equipped with a shaggy hair coat as part of the adaptability of the breed they shed most of it in the summer months or in warmer climates. Thus making Galloway more adapted to harsher climates.
"Today’s North American Galloways again have strong feet and legs, hardiness, longevity, thriftiness, high-grading carcasses, and that magnificent coat, which serves as natural insulation against winter cold and summer insects. Black is still the prevalent color, while dun, red, and white cattle are rarer. The black coat can appear tipped with brown, but this is due to the effects of sun and weather. Ranchers have observed that Galloways are strongly maternal, cautious toward strange events, and protective of the herd when faced with a predator. Cows weigh 1,000 to 1,400 pounds, and bulls average about 1,800 pounds.
The Galloway calf is born small but matures quickly. The Galloway is also able to produce superior beef directly from grass. In crosses, the Galloway transmits a high level of hybrid vigor and polled calves. Numerous studies have proven that the Galloway and Galloway cross can be fed up to 30 percent less grain while producing a more profitable lean carcass. The meat tends to be well marbled but with a wide, fat rim, giving it both consumer appeal and tenderness. The Galloway can also produce excellent, dark, flavorful lean beef under natural conditions."
Reference: Vorwald Dohner, J. (2001). Galloway. The Encyclopedia of Historic and Endangered Livestock and Poultry Breeds (pp. 258-260). Yale University Press. (https://www.galloway.ca/about)
