Dexter Cattle For Sale Discussion Board

Mark - We're interested in how much actual meat we have to sell to the chef. We obtain the deadweight figures from the abattoir and then the actual beef to be delivered is weighed at the abattoir prior to collection. Collected beef on Friday for a business school - total weight 106.66kgs. This was ...

Colin We deal with a butcher who takes a Dexter every 5/6 weeks.......small local village butcher also specialising in local game and supplying hotels in the area. He's more than happy with the beef and so are his customers. We did sell one to a more local butcher (different type of shop to the oth...

Saffy - one of our chefs started by taking both fillets, sirloins, rumps, ribs, 1 x whole chuck, all shins, 1 x topside, 6 x mince. He does pay more than other chefs because he's not taking the whole carcass. Recently we have gradually increased the cuts he takes to include all the brisket & 1 ...

We're charging £9.05 for whole carcass to businesses. Individual prices (eg Topside up to £9.54kg for smaller joints). One or two local pubs will take whatever I've got...... £8.36kg for stew/braise/shin (when available). Silverside catering size @ £8.90kg. The comments about the beef have been fan...

Keep it simple: For pub/restaurants: primal cuts, vacuum packed with the abattoir number / type of cut on label. Delivered fresh. The abattoir weigh each cut & write the individual weights on relevant box. I then use these weights to prepare the invoice. For private customers: packed as specifi...