We almost turned the bull into all burger as we read bulls can be tough. Everyone we talked to that raises Dexters said to do regular cuts and they were right!
We had to process our Dexter bull when he only dropped 1 testicle. He was also WAY TOO SMALL. 189lbs hanging weight at 18mo. He didn't have a ton of marble but it wasn't completely lacking either. He tastes amazing.
The bull was 600lbs hanging and absolutely delicious. My dad is buying a 1/4 of our steer going to butcher at the end of the month. So we are looking forward to comparing. Since we had so much meat from the bull we sold all the rest of our 2022 beef.
@@SweetBriarFarmMichigan what age are you raising the dexter out to for butcher? It's absolutely phenomenal that a bull butchered at 5 or 6years was good for steaks and not just hamburger. The wonder of a Dexter ♥️ really unbeatable
@@thepamperedhomestead3957 this next one is about 2.5 years. The one we butchered earlier this year was right around 2 (500 lbs hanging) all grass/hay fed.
It’s all we had left… we haven’t used the sous vide for venison only Beef, chicken, yogurt. Despite buying 4 deer tags I didn’t harvest any deer last year since I knew we were going to have another beef.
Children don’t lie they tell the truth. They all said the Dexter was the best. I had heard that easing them to older gives them stronger beef flavor. That must have been a monster Dexter for the steaks to be that big. Wow I am impressed. I like Dexters cows and think they are perfect for small farms raising their own meat. Also would do good selling them it 5 years and that’s a long time to wait if you are trying to make a living. Just a thought but great test.
@@mikehonda7310 we haven’t had any issues with the chickens we vacuum seal. It helps if they are “dry” so I have seen people make chicken holders out of pvc and let the chickens drip dry for a little while before vacuum packing. The Weston vacuum sealer is much quicker than a home use food saver vacuum sealer so that reservoir tray for catching liquid rarely has any liquid in it.
I know of a farmer who prefererd the grass-fed Hereford meat from his neighbour, to his own grain fed French breed. So he bought a Hereford calf from his neighbour and grain-fed it like he did his cows. The meat tasted just as bad as the one from his own breed. I think that with these marbled meats, what yopu feed them impacts the taste highly. Especially compared to the dominant local breed, Belgian Blue which has zero fat, and zero taste.
Agree. The benefit of the Dexter is that they do fatten up on just grass and require less overall input to finish them. We do like to finish ours the last 2 months on a high alfalfa hay. It’s been awhile I think this was dexter bull steak so it was an older animal and had more beefy flavor.
This post is for any newbs out there thinking about getting a beef animal, or buying a quarter or side. I appreciate the video, and opinions from reasonable people can differ. Here's my experience with beef - hereford is the best beef out there, hands down. We've raised and eaten every type you can imagine, including hybrids - angus, short horn, pinzgauer, simental, scottish highlanders, jerseys, baldies, and so on. Of the dozens of animals we have done, and the others we have sampled, hereford is always the best. Any cow that is a "dual purpose" breed will generally never be as good as a straight beef animal, because they haven't been bred just for the beef they throw. Regarding grass finished, I've only had it a few times, and it is uniformly not good. Flavor comes from the fat. That is why all USDA grading is done after a single knife cut between the ribeye and new york strip and an examination of the marbling. They cut in between those two, look at the fat covering on the outside of the carcass, and the whole animal then gets graded. Grass finishing generally means that your animal is going to be lean, and so not great. Just my experience and my opinion. Can't go wrong with hereford finished with grain if what you want is great beef.
The older the animal the more depth of flavor. Not just from the fat. Everyone has their favorite nothing wrong with that. Dexters have advantages as do Herefords.
@@SweetBriarFarmMichigan Dexters definitely have their advantages, as do all breeds. The advantage to dexters is that they are a good milk animal and a good beef animal. If you want milk production and some good beef, without a monstrous animal size, Dexters are a solid choice. If you want an animal just for beef, then I'd recommend hereford, then angus a distant second. Can't milk 'em, but they sure taste good. As for age and beef quality, most prime beef animals butchered in America are 1.5 to 2 years old. I've never heard of anybody ever raising beef to an older age to get better flavor - surely there would be "long grown beef" or "mature beef" commercialization if, in fact, age mattered to taste. Most people out where I'm at would only ever grind an older animal, because they get tougher as they age. Just one man's opinion, and everybody should take the time to do their own research. Thanks for the post.
@@andrewb2548 this video we cooked 5 year old intact bull steak. The flavor was way “beefier” than anything I have ever had. Our steers we butcher at 18-30 months. We have a comparison video of steer vs bull and I believe we have a Dexter vs jersey video in the library as well.
Doesn't get any better than the plate you featured at the end of the video...looks delicious!
It’s very satisfying when we make an everything from the farm meal!
Those are some huge nice-looking steaks!! I didn't know Dexters could produce such huge cuts 👌🏾 They look great after grilling them!! Yummy!! 🤤
They are excellent! The bull was 600lbs hanging weight. About 200lbs more than our average steer. 👍🏼👍🏼
@@SweetBriarFarmMichigan wow!
You guys deserve more following. This is good info
Thanks!
The best way to help us is to share on your social media
Some new taste tests coming my way- they both looked amazing. I loved the look on your Daughters face- "Delicious " Cheers Denise- Australia
Gotta love a good steak!
Wow 5 years old and still was good! Cant imagine what a dexter steer would taste like!
I know. We are looking forward to that this Fall
Looks yummy! The children knew the taste difference too. Dexter meat was a winner. Thanks for sharing this video.
We almost turned the bull into all burger as we read bulls can be tough. Everyone we talked to that raises Dexters said to do regular cuts and they were right!
When I mix a Dexter with a Jersey cow the cross came out with a very sweet meat. It was very good eating.
We have a Dexter/jersey steer we are raising for beef now.
@@SweetBriarFarmMichigan I would love to see a video like this comparing the Dexter/Jersey cross to just Dexter.
Love this video! Now I want to try!
Hard to beat a Dexter steak!
We had to process our Dexter bull when he only dropped 1 testicle. He was also WAY TOO SMALL. 189lbs hanging weight at 18mo. He didn't have a ton of marble but it wasn't completely lacking either. He tastes amazing.
The bull was 600lbs hanging and absolutely delicious. My dad is buying a 1/4 of our steer going to butcher at the end of the month. So we are looking forward to comparing. Since we had so much meat from the bull we sold all the rest of our 2022 beef.
@@SweetBriarFarmMichigan what age are you raising the dexter out to for butcher? It's absolutely phenomenal that a bull butchered at 5 or 6years was good for steaks and not just hamburger. The wonder of a Dexter ♥️ really unbeatable
@@thepamperedhomestead3957 this next one is about 2.5 years. The one we butchered earlier this year was right around 2 (500 lbs hanging) all grass/hay fed.
Hell yes Mike. Have u used sou vide for venison.? No fair comparing t bone or porterhouse.
It’s all we had left… we haven’t used the sous vide for venison only Beef, chicken, yogurt. Despite buying 4 deer tags I didn’t harvest any deer last year since I knew we were going to have another beef.
Did you castrate the bull before butcher?
Nope just separated him from the gals for about 2 months. Not a bad cut on him!
Well the brisket wasn’t as fatty but still delicious
Children don’t lie they tell the truth. They all said the Dexter was the best. I had heard that easing them to older gives them stronger beef flavor. That must have been a monster Dexter for the steaks to be that big. Wow I am impressed. I like Dexters cows and think they are perfect for small farms raising their own meat. Also would do good selling them it 5 years and that’s a long time to wait if you are trying to make a living. Just a thought but great test.
He was a 5 year old bull. Hanging weight was 660 lbs
How much did your vacuum sealer cost?
I think it was in the $300-$400 range that was 4-5 years ago. We raise around 100 meat chickens a year so money well spent.
@@SweetBriarFarmMichigan Do you ever have a problem with in sealing do to too much juice in the bag?
@@mikehonda7310 we haven’t had any issues with the chickens we vacuum seal. It helps if they are “dry” so I have seen people make chicken holders out of pvc and let the chickens drip dry for a little while before vacuum packing. The Weston vacuum sealer is much quicker than a home use food saver vacuum sealer so that reservoir tray for catching liquid rarely has any liquid in it.
I know of a farmer who prefererd the grass-fed Hereford meat from his neighbour, to his own grain fed French breed. So he bought a Hereford calf from his neighbour and grain-fed it like he did his cows. The meat tasted just as bad as the one from his own breed. I think that with these marbled meats, what yopu feed them impacts the taste highly. Especially compared to the dominant local breed, Belgian Blue which has zero fat, and zero taste.
Agree. The benefit of the Dexter is that they do fatten up on just grass and require less overall input to finish them. We do like to finish ours the last 2 months on a high alfalfa hay. It’s been awhile I think this was dexter bull steak so it was an older animal and had more beefy flavor.
This post is for any newbs out there thinking about getting a beef animal, or buying a quarter or side. I appreciate the video, and opinions from reasonable people can differ. Here's my experience with beef - hereford is the best beef out there, hands down. We've raised and eaten every type you can imagine, including hybrids - angus, short horn, pinzgauer, simental, scottish highlanders, jerseys, baldies, and so on. Of the dozens of animals we have done, and the others we have sampled, hereford is always the best. Any cow that is a "dual purpose" breed will generally never be as good as a straight beef animal, because they haven't been bred just for the beef they throw. Regarding grass finished, I've only had it a few times, and it is uniformly not good. Flavor comes from the fat. That is why all USDA grading is done after a single knife cut between the ribeye and new york strip and an examination of the marbling. They cut in between those two, look at the fat covering on the outside of the carcass, and the whole animal then gets graded. Grass finishing generally means that your animal is going to be lean, and so not great. Just my experience and my opinion. Can't go wrong with hereford finished with grain if what you want is great beef.
The older the animal the more depth of flavor. Not just from the fat. Everyone has their favorite nothing wrong with that. Dexters have advantages as do Herefords.
@@SweetBriarFarmMichigan Dexters definitely have their advantages, as do all breeds. The advantage to dexters is that they are a good milk animal and a good beef animal. If you want milk production and some good beef, without a monstrous animal size, Dexters are a solid choice. If you want an animal just for beef, then I'd recommend hereford, then angus a distant second. Can't milk 'em, but they sure taste good. As for age and beef quality, most prime beef animals butchered in America are 1.5 to 2 years old. I've never heard of anybody ever raising beef to an older age to get better flavor - surely there would be "long grown beef" or "mature beef" commercialization if, in fact, age mattered to taste. Most people out where I'm at would only ever grind an older animal, because they get tougher as they age. Just one man's opinion, and everybody should take the time to do their own research. Thanks for the post.
@@andrewb2548 this video we cooked 5 year old intact bull steak. The flavor was way “beefier” than anything I have ever had. Our steers we butcher at 18-30 months. We have a comparison video of steer vs bull and I believe we have a Dexter vs jersey video in the library as well.
Can we start calling sous vide fancy defrost? No one eats steak sous vide. They always "sear" aka cook it after. Sous vide is defrost. it just is
Call it what you will…
@@SweetBriarFarmMichigan "fancy defrost"