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Posted: Thu May 24, 2007 1:09 pm
by justmalc
Hi,
I have for sale on this site one of our bulls, Langley End Galantia. I am in the process of adding a photo to my advert and viewers will see that he is looking very fit faced with a paddock of knee length grass.
I have him priced at a price of £500 which, given that he originates from one of the top show herds in the country, I think is quite reasonable.
Unfortunately, if he does not sell by the autumn then I am looking at cashing in on his value as Dexter beef - which even allowing for over thirty month butchering charges - I already estimate as exceeding my current asking price.
My one concern is that I have no experience of bull beef from Dexters and wondered if anyone could advise me regarding meat quality and possible impacts on hanging time etc.
I am grateful for all advice and, if anyone wants to save him from the butcher's block - you know where he is!
Thanks,
Justmalc.
Posted: Thu May 24, 2007 7:26 pm
by Broomcroft
I've never had Dexter bull beef, but everyone I have asked has said it was very nice. Ask me again in a few months time though because I've got one going that hasn't turned out to be what I hoped for.
Posted: Thu May 24, 2007 10:55 pm
by 106-1100209741
Despite being told, more than once, that bull beef was not a good idea as there's a certain 'taste' to it, we went ahead anyway. Having given these same 'advisors' some beef to sample, they had to admit there was no 'bull taste' about it and we have had more than one person saying it was very good and if we were ever going to sell dexter beef could they be kept in mind!
Our lad was just under 30 months at the time and we were told that it was a waste of time hanging it any longer than any other breed as the meat on the outside would start going off and have to be discarded thereby wasting it. When it was delivered, our butcher asked the delivery driver if he had a little dexter for him to be told that it 'wisnae affa little'.
The moral of the story is that I wouldn't hesitate to have Dexter Bull Beef again. However, I don't know if age makes the difference or the breed does as I've heard about the 'bull taste' in commercial cattle breeds before.
Hope this helps.
June
Posted: Fri May 25, 2007 7:40 am
by Dominic
Hi justmalc
We had exactly the same situation as you.
Bull for sale for 6 months , didn't sell , so somewhat reluctantly have sent him off.
He went 2 weeks ago and we are expecting him back in about a week.
He was 37 months old.
Will let you what he's like
Dominic
Posted: Fri May 25, 2007 7:54 am
by Broomcroft
I've also heard that it's more critical than usual with a bull to have a calm slaughter and our abattoir has to have notice that a bull is coming in.
How old is your bull? My comments (and I think others), only relate to bulls up to 3 years old or something like that.
Posted: Mon May 28, 2007 1:09 pm
by Inger
What about an 8 year old bull? If he doesn't sell, we have to do something with him. 
Posted: Mon May 28, 2007 3:07 pm
by Rob & Alison Kirk
We've slaughtered five bulls over the years, all under 30 months, the beef was darker and there wasn't a great deal of fat. The beef was sold to private customers and one pub - n no negative feedback, but they were not aware it was bull beef.
Personally, I wouldn't risk slaughtering an 8 year old bull for beef, just in case the same high quality and consistency were not there.
Put a picture above his details on the web site. At 8 years and a good bull, he could still have three or four years (or more) left in him. Two of our bulls are 10 and 12 years & still very active, producing superb calves.
We purchased an 8 year old short red bull in 2001 (Seamer Supreme Cedar); he bred us some lovely heifers and we also have his son. In 2005, he was placed on the OTMS. He was certainly an asset to our herd and brought in some different bloodlines.
Hope this helps.
Alison Kirk
Boram Dexters
Posted: Mon May 28, 2007 3:29 pm
by justmalc
Thanks everyone. I have recentlt sent Mark a picture to add to our advert but I know he's really inundated with adverts.
I will let you know how things go - whatever the outcome!
Posted: Mon May 28, 2007 4:32 pm
by Mark Bowles
The photo is on Malcolm.
Im not sure about older bull beef either. Certainly less fat and possibly tougher due to the stress at slaughter maybe.
Mark
Posted: Tue May 29, 2007 12:16 pm
by louise
I would imagine 8 year old bull will not be too good to eat. I once tried cooking quite old ewes but 3 good cooks were unable to make it edible.
However I have a way of using very old ewes which you could try on the bull if you cannot get money for him. Send him away and mince the whole carcase. Some might be Ok for human consumption but you would have no difficulty selling it for dog meat. BTW it is easier to deal with if the butcher can put it into very large long sausage casings. It is quite tedious putting Kilos of mince into bags.
That is how I use the odd old ewe.
Posted: Tue May 29, 2007 1:11 pm
by Broomcroft
I hope you like cottage pie justmalc. :D
Posted: Tue May 29, 2007 10:46 pm
by Rob R
He looks too good to eat, if I didn't have Ilex...
And some [original] Rosewood blood in his pedigree- don't see much of that these days!
I remember being told, years ago, that bull beef was going to damage the breeds good reputation for beef & I shouldn't go down that route. I ignored the "advice" & found the only negative comments I had were when changing over to steer beef, that it was slightly less tender than the bull beef! Properly [grass] fed I have yet to find an animal that is inedible because of age though.
Posted: Wed May 30, 2007 7:46 am
by Broomcroft
Hi Justmalc
We're now all dying to know what an 8 year old bull tastes like. We wait eagerly to hear from you.
Posted: Wed Jun 13, 2007 9:01 pm
by Dominic
Today I finally collected from our butcher the 38 month old Bull that we sent to slaughter on 10th May.
Our butcher's first comment was what superb meat it was, when I said it was a bull he said he didn't like bull beef , I asked why and he said because it is usually too tangy.
Anyway I have once again weighed out all the cuts and we are pleased to have 141 kg's of meat, we had 80 kg of meat from a short steer in October 06 and thought that wasn't much.I wish that I had recorded all of the steers that we have had done over the years but there we go.
Anyway after having immense fun trying to shove it all in the freezers , better not open the doors for a while :p
We have of course sampled some this evening and think that it is of the usual superb Dexter quality.It is certainly not tough , quite the opposite in fact and simply full of flavour 
Posted: Wed Jun 13, 2007 10:35 pm
by Broomcroft
Cheers Dominic - 141kg from a 38 months' animal. Very interesting. I've got a bull going this year, at about 28 months, I'll report back on taste and volume also.