Can anyone give me some advise on the most efficiant way to have a dexter butchered . We would like to put our own beef in our freezer but we also have family and friends who would like to purchase some from us in either 10 or 20 KG boxes.
Any advise at all would be gratefully recieved
Butchering Dexters
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mike skelton
- Posts: 33
- Joined: Tue Jul 01, 2008 8:13 pm
Firstly make sure it is dead !!!!
Oh sorry
I sell mine in boxes and can normally make up 7 or 8.
The problem comes with ribs whereby not every one gets one, either 1 or 2 ribs with meat on the bone.
Joints 2 to 3 lbs each
Steaks 6 ozs (based on chaps can have 2 ladies 1)
Recently I have minced the skirt and shin and get them packed in 2 lb packs. If your customers are into casseroles and pies you may want to keep these as diced. My customers prefer the versatility of mince.
I am a believer in Dexters being early finishers and will slaughter at 20 months. This gives circa 280 lbs of meat and I keep all of the fillet (breeders treat!!)
Oh sorry
I sell mine in boxes and can normally make up 7 or 8.
The problem comes with ribs whereby not every one gets one, either 1 or 2 ribs with meat on the bone.
Joints 2 to 3 lbs each
Steaks 6 ozs (based on chaps can have 2 ladies 1)
Recently I have minced the skirt and shin and get them packed in 2 lb packs. If your customers are into casseroles and pies you may want to keep these as diced. My customers prefer the versatility of mince.
I am a believer in Dexters being early finishers and will slaughter at 20 months. This gives circa 280 lbs of meat and I keep all of the fillet (breeders treat!!)
My advice is first find your abbatoir and butcher and get a quote for turning your animal from the one you recognise in the field to the neatly packaged meat your friends and family will appreciate.
Having it vacuum packed AND LABELLED is, in my opinion, worth the extra. There is nothing worse than having packs of meat which you can't recognise (is it brisket or rolled fillet?). Make sure you give the butcher clear instructions about the size of joints and packs of mince and stewing steak that you want.
Also, try to persuade people to have mixed packs - if everyone wants best joints and steaks you will be left with too much slow cook meat. This is delicious and tender if cooked correctly (ie slowly), point out the benefits.
Make sure you have enough room in your freezer for all the meat just in case your customers can't pick it up immediately. And move it around in the freezer to get it all frozen evenly as quickly as possible.
Having it vacuum packed AND LABELLED is, in my opinion, worth the extra. There is nothing worse than having packs of meat which you can't recognise (is it brisket or rolled fillet?). Make sure you give the butcher clear instructions about the size of joints and packs of mince and stewing steak that you want.
Also, try to persuade people to have mixed packs - if everyone wants best joints and steaks you will be left with too much slow cook meat. This is delicious and tender if cooked correctly (ie slowly), point out the benefits.
Make sure you have enough room in your freezer for all the meat just in case your customers can't pick it up immediately. And move it around in the freezer to get it all frozen evenly as quickly as possible.
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Broomcroft
- Posts: 3005
- Joined: Wed Sep 06, 2006 4:42 am
- Location: Shropshire, England
- Contact:
The quality of the abattoir / butcher is the first thing. Some will only hang for a week, some for as long as you like, and some to can give instructions to but what you get back may be quite different. Some you will get different results every time you send an animal. We've found one now that just does an excellent job and the same every time. They are 40 miles away but well worth it.
Whereabouts are you? Maybe someone can then recommend an abattoir/butcher and then they will be able to tell you what they normally do.
If you are interested in some idea of the amount you get of each cut if you go to the site http://www.info.dexterbeefonline.co.uk/, that's the info site for Dexter Beef Online, and go to Downloads, you will see a Beef Carcass stats download and in there is information on a few animals and how they butchered out.
PS. You will get 4 x 2-bone rib joints. General price is lower but everyone wants them so we price them high, no problem.
Edited By Broomcroft on 1221117268
Whereabouts are you? Maybe someone can then recommend an abattoir/butcher and then they will be able to tell you what they normally do.
If you are interested in some idea of the amount you get of each cut if you go to the site http://www.info.dexterbeefonline.co.uk/, that's the info site for Dexter Beef Online, and go to Downloads, you will see a Beef Carcass stats download and in there is information on a few animals and how they butchered out.
PS. You will get 4 x 2-bone rib joints. General price is lower but everyone wants them so we price them high, no problem.
Edited By Broomcroft on 1221117268
Clive
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mike skelton
- Posts: 33
- Joined: Tue Jul 01, 2008 8:13 pm