^Yep. JeffWhite has talked about them quite a bit.
They do sell Galloway beef from one individual farm east of the city (can't recall the name now). There should be nothing special about the Galloway breed (and, it's not as common in AB as say, Angus), but I guess it at least helps market them differently.
I am more interested in how the age the meat - and grade it. The problem with coming from one smaller operation is, you may not always be getting the exact same quality (marbling, specifically).
I'd like to see more of these producers/butchers take the time/energy and space to dry age their beef. At least with second-to-none it is aged a minimum of 28 days - which, although many will claim there's very little difference after 21 days, my taste buds would dispute that.
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