The Belted Galloway's first recorded history indicates that they developed during the 16th Century in the former Galloway district of Scotland, a rugged and hilly seacoast region where hardiness was necessary for survival.  The Beltie produces high quality beef, which is lean and tasty.  The meat is nicely marbled, but is lower in fat than other beef.  A double coat of hair, rather than the layer of back fat most breeds require, provides winter warmth with 20 - 25% less food intake in cold weather.  In addition to registered stock, the Beltie is popular with dairy and other beef breeders across the country as a valuable sire of cross-bred calves.