dexter steers - dexter beef

strawberriesclint · Post by **strawberriesclint** » Sun Nov 04, 2007 10:55 pm

hi
as i have just had my first dexter put in the freezer i now face finding someone to take my next years steers, and i have, thankfully. my question is what sort of age is best for slaughter. does it differ between short and non-short and also what would be the selling price to a butcher for a ready to kill steer.
many thanks for any help

cyndy

Broomcroft · Post by **Broomcroft** » Mon Nov 05, 2007 11:13 am

Anywhere between 18 and 30 months, but in reality, 18 would be VERY early and 22-28 is the norm.

Shorts normally sooner than longs but depends how much marbling you want (leave later for more) and what their feeding regime is.

My shorts which are finished on grass only go at abut 24-26 months and longs about 2 months later. If you're feeding hard feed or whatever I can't advise. Presumably you can finish earlier?

oliver1921 · Post by **oliver1921** » Mon Nov 05, 2007 2:49 pm

We always advocate leaving them as long as possible to maximise the flavour i.e as near 30 months as possible for both short and non-short but you can possibly get away with a little less for shorts.

If you are selling to a butcher he may want it under 24 months due to boneing out and meat presentation. we have gone away from thbutcher for this reason and find that we can get a much better price selling direct to the restaurants - avoid restaurants that offer 2 meals for a fiver - you are selling a luxury product - you should be able to comfortable achieve £4 per kilo (dead weight for a 200 - 220 kg carcase) plus we make the restaurant for the killing and hanging costs (approx £70 for 3 week hanging).

Hope that this has been of some help

hope that this has been of some help

Broomcroft · Post by **Broomcroft** » Mon Nov 05, 2007 3:59 pm

£8.00 - 8.50 a kilo to restaurants for the final butchered weight of meat, for whole carcass, is quite common is what I am told. That's with you paying all costs. Don't know how that compares with £4 plus costs.

Colin · Post by **Colin** » Mon Nov 05, 2007 5:53 pm

How do restaurants normally like to receive the carcass, chopped up and packaged into joints, quartered or something else ? And do they also take the offal ?

Colin

Broomcroft · Post by **Broomcroft** » Mon Nov 05, 2007 6:16 pm

Pass. Never done it but would have thought butchered into big / prime pieces, so they can then do the rest to their liking. I would think they'll differ from place to place. Offal, again depends I suppose.