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Posted: Mon Oct 29, 2007 3:02 pm
by Nikola Thompson
Can anyone help. We have two Dexter steers that will go to the butcher on Wednesday but have a surplus of beef. We ususally supply locally one animal a quarter and unfortunately had 3 a once but left it too late to sell the live animals.
Our steers are grass fed only on stewardship pasture and live out all year round. We have unlimited grazing. The beef is delicious and is usually hung for 3 - 4 weeks.
Edited By Nikola Thompson on 1193666611
Posted: Mon Oct 29, 2007 4:38 pm
by Linhill
Where are you located?
Posted: Mon Oct 29, 2007 5:02 pm
by Nikola Thompson
We are on the Shropshire, South Staffs, Worcs borders between Bridgnorth and Stourbridge
Posted: Mon Oct 29, 2007 7:51 pm
by welshdexterboy
Nikola, have you tried your local butcher? It would be worth giving aring around but don't let them think you are desperate to sell or they will skin you. The alternative is to put it into a freezer and sell it again when you have a few more customers. Do you advertise at all or ord of mouth around friends and work colleauges
Rob H ???
Posted: Tue Oct 30, 2007 12:19 am
by wagra dexters
I don't know what your regs are, so just a suggestion.
If you ask the local publican, he/she may be happy for you to mention your product to the customers.
We are a pub so it's easy, but even so, we were surprised by the response.
PS We sell on the hoof, and facilitate the rest of the process at the customers expense.
Good luck, Margaret.
Edited By wagra dexters on 1193700341
Posted: Tue Oct 30, 2007 6:47 am
by Tricky
How much for half a steer Nikola, your only about an hr from me so i could come and collect no problem.
Posted: Tue Oct 30, 2007 9:52 am
by Nikola Thompson
We usually sell by boxes or individual joints so I am not sure what the fair going rate for half a steer is - any ideas? One is a short leg and one is a large long leg.
Posted: Tue Oct 30, 2007 4:12 pm
by AlisonKirk
Hi Nikola
Rob & I are charging £8kg for Dexters destined for business premises, ie whole carcass, cut / packed to their specification (one business averages between £8.12 & £8.56kg as they pay by weight of each cut). Our abattoir costs are £175. I would certainly be charging at least £8kg for half body. If your abattoir costs are more, you may need to up the cost.
I hope this gives you an idea.
Alison
Boram Dexters
Posted: Fri Nov 30, 2007 7:13 pm
by Tricky
Hi Nikola
Just tucked into a sirloin steak from my purchase, absolutely delish. :D :D
Thanks
Richard
Posted: Sat Dec 01, 2007 7:23 pm
by Nikola Thompson
Hi Richard
Glad you liked it. Thank you for your purchase and I am glad that you have got Dexters now. Before buying ours we tried all sorts of beef - rare and otherwise and we definately liked Dexter best.
Many thanks
Nikola
Posted: Sun Feb 03, 2008 9:08 am
by Louisa Gidney
If anyone has any surplus beef of the less quality cuts, but not mince, Martin Cowley is looking to establish new suppliers for his jerky making business in S. Wales. The meat must be free of all fat and "tubes" and can be shin, brisket etc.
Martin can be contacted through his website, put Martin's Fine Foods into Google, or pm me and I will pass on messages.