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Posted: Wed Jan 03, 2007 11:56 am
by Adrian
Hi,
I'm looking for a Analysis of Dexter Meat. Galloway and Highlandcattle owner point evertimes on the special composition of there meat, i would do the same on my beef....
regards
out of the snow
Posted: Mon Jan 15, 2007 9:56 am
by Kathleen
Hello Adrian,
What kind of information are you looking for?
I breed Dexters in Australia - but if you dont mind that :;): then I dont mind helping you with some information from kill stats done down here.
All the best
Kathleen
Posted: Tue Jan 16, 2007 8:13 am
by Adrian
Hi Kathleen,
I didn't thought, that it takes at least 413 Klicks till one will replay me!
I'm looking for a Analysis that shows a difference to 'normal beef', may be lower cholesterin level, or a better fat. Just something that makes the difference!
(Sorry about my whritten words.... Spoken english is much easier for swiss alpine dexterbreeders... 
regards
Adrian
Posted: Thu Jan 18, 2007 10:07 pm
by Farrant
I don't know about any stats etc, but I do know that Dexter beef producers promote their meat as 'well marbled' which improves the flavour of the beef.
Posted: Fri Jan 19, 2007 8:27 pm
by Alison@Hatherland
I have read that "grass-fed" beef has higher amounts of omega-3 fatty acids and lower cholesterol. I expect most Dexter beef is more grass fed than commercail/continental. I would love to know if anyone can confirm this - is there any reliable, accessible research anywhere? I know Omega-3's are meant to be good for brain power - I like the idea of feeding it to the kids - what with GCSE's looming!
Alison
Posted: Sat Jan 20, 2007 4:55 pm
by Woodmagic
I haven’t come across references specifically to Dexter beef, but the following should be useful:
http://www.backtonaturebeef.com/(Ontario grass fed beef)
www.eatwild.com/healthbenefits.htm
www.mercola.com/beef/references.htm
Posted: Sun Jan 21, 2007 9:06 am
by Broomcroft
We produce dexter beef, totally grass-fed, and I have read and believe the omega 3 issues but don't hasve actual facts about our beef except one. I went down with a condition some years ago that means I have to be monitored carefully every six months, blood test especially. I eat loads of our beef, whereas I used to eat virtually none (because I don't like normal beef).
To cut a long story short, my cholestoral is going down every six months even though my grass-fed beef consumption is going up. So am I living proof of what I believe to be just common sense in that I am eating what I was designed to eat? I am not aware of any other material changes I have made to my diet that would offer an explanation.
But I would like to have an actual analysis. So we are contacting the FSA as a starting point to see how we can get a test done and what it costs. Or do you know who better to contact?
If anyone has got any specific info (not just the general stuff on grass-fed) or can help please let me know.
Posted: Sun Jan 21, 2007 1:50 pm
by Woodmagic
While your operation may be solely geared towards beef, this is not so in every case. There is a growing interest abroad in the milking ability, and a breed society needs to cater for everyone. The Dexter has always been a dual-purpose breed, and even a beef breed needs to take care not to lose the milk.
The official Dexter web site gives a paragraph to beef in its breed description, while the Bulletin’s publicity given to Penny’s excellent achievement was certainly more than a mere mention, and included a photograph.
However, to knit in with your comments in another column, Around three years ago I tried to persuade the Council to interest members in Igenity, the only firm I know in this country doing tests on beef qualities, I sent them leaflets and information that I had obtained, in the hope that they would encourage breeders to take part. Very modest set of testing to date, but it will obviously expand, and I believe it’s the way for the future, unfortunately I had no luck, and a repeat performance fairly recently got no further. I believe W. Hedgehog 3rd was probably the first British bull to be tested in Australia by Genestar (www.genestar.com.au/) for marbling and tenderness. Any research costs, and has to be financed by somebody who can see sufficient gain; we can only contemplate something already in motion.
Posted: Sun Jan 21, 2007 8:36 pm
by Broomcroft
Have you got the right topic? I was asking if anyone knew how to get beef tested for omega 3 levels etc?
Posted: Mon Jan 22, 2007 10:14 am
by Woodmagic
I inadvertently answered both your submissions under the one topic, when I realised what I had done, I felt it was not important, since I suspect most readers scan all the immediate ones, and you were getting a reply on all fronts. The three sites I quoted above will give you fairly comprehensive answers on grass fed beef and its effects on omega 3, and the consumer, you would also find it worth contacting PDCA who are approaching things with the Dexter more particularly in mind. Financing makes work specifically on the Dexter and omega 3 unlikely, and the effects of health from eating Dexter meat even less feasible, but there is detailed work available on the effect of grazing on the resulting beef in general, and that is close to the questions originally posed by Adrian and Alison, most Dexter beef is produced mainly from grass. With your interest in beef, I should have thought you would be very interested in a scheme to identify bulls by DNA for improved beef production.
Posted: Mon Feb 26, 2007 5:42 am
by Broomcroft
Adrian
Analysis of Dexter Meat
--------------------------------
I have emailed an analysis company to ask the cost of producing an analysis of the fatty acid content. Will report back soon hopefully. It'll probably be mega-bucks and so would need contributions from all interested parties.
I personally feel that Dexter meat is packed with Omega-3, if grass-fed AND grass-finished. Non-grass finishing reduces the Omega-3 content considerably I understand it, and/or at least increases the nasty stuff.
If a test were carried out, it would only apply to one system or the other, unless 2 tests were done which could be complicated because the contents alter dramatically with the amount of feed, probably the type and certanly the length of non-grass feeding.
To me, the fact that Dexters can be finished on grass, so being totally grass-fed, and quite quickly as well, could be very special. Let's see, fingers crossed.
Clive
Posted: Mon Feb 26, 2007 8:34 am
by Adrian
Thank you all,
BUT... I know the thing around Omega-3 on grassfeeded beef. In Switzerland we have to compeed with Galloway's and Highlander. These Breeds build up there marketing with spezial analysis that "proofs the healthy factor" on there beef. That's why i'm asking, i want to strike back....!
Posted: Mon Feb 26, 2007 12:47 pm
by Jo Kemp
How does one get an analysis done? Would the SAC in Scotland do it? I will find out. I also have heard that grass fed is the thing - price double ordinary beef in US but the animal must NEVER have been fed grain - cannot feed a weaned calf with grain and then say 'grass-fed' Total input must be grass/hay/haylage/silage during the whole life of the beast.
Jo
Posted: Mon Feb 26, 2007 1:29 pm
by Adrian
If grass, then only grass or hay! If you want to produce a realy extraordinary meat quality you shouldn't feed silage, because the acid will not support the outstanding taste we looking for. If something else as grass or hay, feed grain in the last 3 month to make the muscle tender.
Posted: Mon Feb 26, 2007 1:38 pm
by Broomcroft
Adrian
Precisely...it's called marketing. As I said, I am trying to get a cost for the analysis so we too can make claims with proof. May have a response today even.
With regards to grass-fed, we haven't got much grass in winter-time, so forage is only option I know of. Grain for finishing is not an option in my book.
Clive