About my Dexter Cattle
Please note: I have now stopped keeping cattle. The last batch of Moor Wholesome Dexter Beef is in the freezer – with very limited availability – see below
keep kept Dexter cattle for the quality of the beef that it produces – prized by top chefs and knowledgeable ‘foodies’ for its supreme taste and cooking qualities.
Moor Wholesome Dexters (originally sourced from a Certified Organic herd in Devon, and raised according to organic principles since arriving on my smallholding) are pasture-fed for slow, naturally-paced growth that produces flavoursome, healthy meat (higher in Omega-3 fats than beef from grain-fed cattle, in case you are interested!) In winter they have been fed on haylage from a local organic producer.
For more information about the qualities of Dexter beef – especially grass-reared – just spend 10 minutes with Google – or another search engine of your choice – or go straight to the Dexter Cattle Society (although I am not a member of the society, the beef I am selling is from the offspring of pedigree animals that had been registered by the previous owners).
Pasture-Fed Dexter Beef Availability
The final batch of Moor Wholesome Dexter Beef is now in. There is very limited availability, which will be indicated in the table below. If you want to contact me about availability then please go to the contact page.
|Cut/Pack||£/Kg||Typical Cut/Pack Price|
|Rib Roast (on bone)|
|16.95||please ask - limited availability|
Eat less meat – eat better meat!
Cooking the Different Beef Cuts
Better Preparation for a Better Eating Experience
The vacuum-packing keeps the meat in an optimal condition for as long as possible, but for best results it is recommended to not cook the beef straight after removing from the pack. If possible, open the vac-pack 24-36 hours before you intend to cook the beef and let it rest in the refrigerator, ideally in a covered dish; remove from the fridge a few hours (depending on the cut) before cooking so that it can reach room temperature before cooking.
Seasoning & Cooking Steak
Many chefs have their own tricks and recommendations for cooking steak – here is what we have found to work:
Prepare the meat as above – this will have a particularly beneficial effect in the case of steak. It is recommended that you do NOT season steak before frying/placing on the griddle; putting salt on the steak will draw out moisture to the surface, meaning that the steak cooks in moisture rather than cooking on a hot/dry heat. It is acceptable to coat the steak with a little oil if preferred, but do not put a large amount of oil in a pan/on a griddle to cook the steak. Once it is cooked according to how you like your steak, THEN season it as required.
This method has had very good results, including the most sublime fillet steak imaginable!
Recipes for Different Joints/Cuts (click the links!)
You might want to try this as a traditional roast or an ultra-slow roast; for something a little different how about barbequed in dijon and tarragon – or un Daube de Boef! Top Rump can also be stir-fried, made into salt beef (see Brisket) or even bresaola (a favourite in our household!)
I have available some cuts that you might not ordinarily buy. Cooked more slowly, these will yield unexpectedly exciting and tasty meals. Maybe you already own a copy of the River Cottage Cook Book or the River Cottage Meat Book? – these are excellent places to start in exploring the potential of different cuts. Another great book worth tracking down is Elizabeth David’s French Provincial Cooking – including recipes for shin and oxtail.
In order to assist customers to enjoy the mix of different cuts to their maximum potential, I have put together a selection of links to cooking tips and recipes:
Of course, some of the most interesting discoveries can be made by simply googling the cut of meat you are considering, along with ‘recipe’ – there are some great blogs and recipe sites out there, many with ratings for recipes by people who have tried them.