Producing Dexter Beef

The Alvecote Herd

Cookery Demo with Dexter beef

Cookery Demonstration

The quality of Dexter beef is acknowledged by top chefs and has won taste awards for its outstanding flavour.

The meat is quite superb, fine-grained and well marbled. The meat to bone ratio is also very good and the joints are well proportioned. The carcase is the perfect size for the family freezer.

Dexter Carcase in Coldroom

Dry Ageing Dexter Beef

Not only is there is something deeply satisfying in producing food for your own table once tried, you will be reluctant to eat supermarket beef again.

Alvecote Dexter Beef Box

Dexter Beef Box

Surplus beef from pure bred animals can be marketed under the Dexter Cattle Society's Certification Scheme. The scheme does not however provide an outlet for your produce. The time and effort required to build up and service your own customer base whilst also having to look after a smallholding/farm should not be underestimated if you are selling direct to the public.

A Butchery

Cutting Room

Steers and heifers not required for breeding purposes are best beefed between 24 and 30 months of age. There are a number of cutting premises that will hang, cut and pack your beef for a fee.

If not for home consumption, you will need to register with the environmental health service at your local authority (free) within 28 days of supplying.

Alvecote Steer

Alvecote Steer

Due to size/weight considerations the higher returns on steers have to be offset against the lower returns obtained from the females but if not selling at wholesale prices, this may be less of a concern. For those who do not wish to sell the beef themselves the use of a suitable commercial beef sire on non-short cows can be advantageous due to the enhanced size and growth potential of the offspring (passport as sired e.g. Aberdeen Angus Cross).

Dexter Beef

Commercial Considerations

Since there is much variation within the breed with regard to conformation and type, the importance of choosing the right sort of stock for a new beef venture cannot be overstated as is, a thoroughly researched and fully costed business plan for any commercial undertaking. Some successful beef producers have found that starting in a modest way and then building up slowly is a good way to begin.