Commercial Fat stock Show

[Kazza7]

Hi all,

I was busy sorting out how to market my dexter steers today, when my Dad (who is a dairy farmer) asked why don't dexters have a class at our local winter fat stock show, at Sedgemoor Market in Somerset?

If producers of dexter beef want to be taken more seriously and to be able to market the beef on a more commercial level, should we not be promoting Dexter beef at Winter Fat stock shows along with other traditional breeds? I'm not sure if this already happens in other parts of the county, but I'm not aware of it happening in the southwest.

It's just a thought......

[Broomcroft]

I think thats a great idea. The only problem with Dexters and being commercial, meaning within the normal commercial market for cattle, is that they are below the normal size so always attract undeserved lower kilo prices. Unless sold into some sort of special market, direct or to local butchers who want them they aren't in the normal commercial market.

Also, the grading system in the UK has nothing in it to even attempt to measure flavour, unlike America and Australia who's top grades include marbling and a good fat covering. The grading system was supposed to have been changed many years ago, but it just goes on and on with the best prices going to whacking great big lumps of tasteless beef without any fat. Yuck!!!

There's nothing wrong with Dexters, but there's a lot wrong with how we specify beef in the normal market in the UK, IMO.

Still think it's a great idea though Kazza.

[Rob R]

We must go to different marts, I'm always amazed at how much fat there is on commercial cattle and I can't help but think how much of that is trim. When I visited Dawn Carnably they were shaving it off like a doner kebab & I just didn't get why farmers throw good barley down them to fill them out in the last few weeks only for it to be trimmed off. There isn't lots of fat on my grassfed Dexters but they're still bursting with flavour.

[Broomcroft]

Not talking about subcut fat Rob, anything can put that on. Intramuscular marbling which as you say, is not very visible sometimes and is largely why Dexter is great beef IMO. I went to an Asda evening last year and the head beef buyer sliced into a great chunk of beef to show producers what they wanted, zero fat whether intra or intermuscular. In the middle there was a tiny bit of fat, so he apologised

Here's the US grades:

• Prime – Highest in quality and intramuscular fat, limited supply. Currently, about 2.9% of carcasses grade as Prime.
  
  Choice – High quality, widely available in foodservice industry and retail markets. Choice carcasses are 53.7% of the fed cattle total. The difference between Choice and Prime is largely due to the fat content in the beef. Prime typically has a higher fat content (more and well distributed intramuscular "marbling") than Choice.
  
  Select (formerly Good) – lowest grade commonly sold at retail, acceptable quality, but is less juicy and tender due to leanness.
  
  Standard – Lower quality, yet economical, lacking marbling.
  
  Commercial – Low quality, lacking tenderness, produced from older animals.
  
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