National Dexter Beef Website

Broomcroft · Post by **Broomcroft** » Sat Mar 10, 2007 8:36 am

National Dexter Beef Web Site
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A number of us want to see a national website purely for dexter beef. Not for cattle or breeding etc, just 100% beef. So we have done a draft website and this is now online, waiting to be populated. The aim is to provide the public with a central source of everything they need to know about dexter beef, a central site that suppliers can refer people to.

We also hope in time to get a TV chef / cook on board to raise the profile of our superb beef and this is being worked on as we speak, as are other strategic marketing ideas that may prove useful.

Most importantly, the site will list where you can get the beef from local to you (i.e. farms, outlets, restaurants, farm shops, not just producers). It will be simple and easy to read.

It won't be free because we will need money to spend on strategic marketing, and eventually doing the site professionally. But it will be not-for-profit and inexpensive.

Anyone interested in being listed on the site should email me at "clive@broomcroft.com" and I will forward more precise details to you in due course.

Many thanks

Clive

Sylvia · Post by **Sylvia** » Sat Mar 10, 2007 9:04 am

This sounds a brilliant idea, Clive, just what is needed.

happy hollidays · Post by **happy hollidays** » Sat Mar 10, 2007 10:44 pm

Clive, no wonder your tired. All that lambing calving and this bombshell!!!! It is the piece d'resistance. It has made my day, thank you. Estelle

Post by **Mark Bowles** » Sun Mar 11, 2007 11:11 am

Well done Clive, i did hear there was something on the go!
I hope you get enough support from the membership to get it all off the ground, i will support it any way i can.
Is the site online yet for an early view or can we log on somewhere and see it in its creative state.
Also, have you hosted with freeola, they are very cheap with unlimited webspace.
All the best,
Mark

Broomcroft · Post by **Broomcroft** » Sun Mar 11, 2007 12:34 pm

Hi Mark

The site is only in draft form and I haven't put people on yet. The address is www.dexterbeefonline.co.uk. But please don't take too much notice of the content because I've literally just thrown it together in the small hours between lambs! So the site will change considerably in time. For example, there is an emphasis on grass-fed, but there will be even more emphasis placed on taste, but that's where I am waiting material.

It's hosted by Mac with web forwarding from the domain name because I use a new Intel Mac (which is a brill machine).

Thanks for the offer of support. Ditto in return.

Clive

Post by **Mark Bowles** » Sun Mar 11, 2007 11:09 pm

Just been on your site, i think it has the makings of something very usefull.
Could you reply with your email address so all that are interested have it to contact you.
Also any chance of a link to this site.
Mark

Broomcroft · Post by **Broomcroft** » Mon Mar 12, 2007 8:32 am

Hi Mark

My email address for this project is "clive@dexterbeefonline.co.uk".

A link - do you mean put a link on the beef site to other site(s), let me know. I am keen this stays as beef / food only and does not get involved with livestock because that is the domain of the DCS and I don't want this to conflict. But I don't see that a link would be any problem.

One thing that would be good is just to let people know by word of mouth and ask them to do the same. Enquiries are coming in daily including one from the USA.

Clive

Woodmagic · Post by **Woodmagic** » Mon Mar 12, 2007 6:58 pm

Am most impressed with your new venture, I certainly hope you get enough of the membership involved so that you can carry it through. I am not directly into beef myself, but I will certainly take any opportunity to spread the word wherever possible, and I certainly think it would be worthwhile putting in links as well. The best of luck to you.

Broomcroft · Post by **Broomcroft** » Tue Mar 13, 2007 12:55 pm

Many thanks Woodmagic. Hope we get enough people listed as the more there is the better it will be. But it will take time. Links would be a great help as would spreading by word of mouth.

Clive

Kathy Millar · Post by **Kathy Millar** » Tue Mar 13, 2007 3:11 pm

Exciting stuff! :D

Broomcroft · Post by **Broomcroft** » Wed Mar 14, 2007 5:05 am

Kathy - Is there anything like this is Canada or the States? I've had a few enquiries from "over the pond" and there's no reason I can think of why it couldn't be gobal (English speaking though). I've registered .com as well as .co.uk.

Clive

Broomcroft · Post by **Broomcroft** » Fri Mar 16, 2007 11:24 am

Hi

Web Site Dexter Beef Online much updated, still a LONG way to go though. Any input much appreciated, positive or negative. There's going to less emphasis on grass-fed and far more on taste because I've been told I appear to be on a mission, which I'm not...just keen.

PS. Has anybody got any recipes that I could consider for the site? Electronic copies if at all possible (on a web page or by email to clive@dexterbeefonline.co.uk)

Many thanks

ann · Post by **ann** » Fri Mar 16, 2007 10:17 pm

Very nice site, well done Clive

:p :p

Sylvia · Post by **Sylvia** » Sat Mar 17, 2007 9:10 am

Clive, first, apologies for not appearing to answer your e-mail, my reply bounced back undeliverable and I've been a bit busy with fleeces and newsletters since. Second, I think it is very wise to promote grass-fed beef. I think it is a necessary line to take to distance Dexters from what is almost certainly lodged in some peoples' minds about what some cattle have been fed in the recent past and the results. Grass fed is a term which offers transparency and is 'natural', both offer significant assurances in these difficult times. The site is looking really promising.

Broomcroft · Post by **Broomcroft** » Sat Mar 17, 2007 11:02 am

Hi Sylvia

The grass-fed issue will remain on the site, but it will not dominate it, which it was doing to an extent just because that's my key personal interest, so I had more material on the issue. Omega-3 which comes from the green leaves is a key selling feature, so indirectly it's not just a health issue.

I am now putting recipes on that have been submitted, first one from Margaret in Austrailia, so thanks Margaret, and I'm very open to any other material (especially details of accolades/awards/stories that relate to food excellence), and also to any ideas or suggestions anyone has. I never take offense by the way.

Entries are coming in almost daily as the word spreads, but need a lot more yet.