Another Dexter Question

[montysky]

I think I am/could be sold on a Dexter as a milk cow. Onto the question I raised Angus and have raised herefords in the past both great beef cattle the cross likewise.

so how is Dexter meat, I know it grades well but size of cuts? standard Ribeye cut would weight what? Roast and such would be great but a nice large steak is that a no go or doable? and info good or bad please

[linn]

Here is a quote from the following website:
http://www.coloradodexters.com/
" Because of their smaller size and limited number, Dexters appeal to the miniature/novelty rancher and rare gene protection enthusiasts, as well as the small acreage rancher. Dexters have an easy-going nature. Due to their smaller size Dexters need less hay and feed and are just right for the small farm. These characteristics make the Dexter the perfect old-fashion family cow. Pound for pound, Dexters cost less to get to the table, economically turning forage into rich milk and quality, lean meat. Also since Dexter beef is not sold in stores, it costs less to feed a family a truely exceptional meat.
Research done at California State University, Chico, showed that the Dexter rib eye was 15% larger than the standard USDA rib eye vs. carcass weight correlation would expect it to be. Since Dexters are a small-boned breed which marble well without excess cover fat, they produce tender meat with excellent flavor.
Many consumers who have experienced buying freezer beef in the past from larger breeds of cattle find that half a cow or steer weighs more than a comparable Dexter, but they are buying a lot more fat or yield of eatible meat is less. Grain-fed Dexters will yield dressed out weights (hanging weight or "rail" weight) of 250 pounds at 12 months, and 400 to 450 pounds at 20 months, or at least 65% of live weight. These results are obtained by pasturing Dexters on natural grasses and finishing with grass and supplemental grain for two to three months prior to harvesting. This equates to about enough beef from one animal to easily fit into a 15 cubic foot freezer."

[YuccaFlatsRanch]

"showed that the Dexter rib eye was 15% larger than the standard USDA rib eye vs. carcass weight correlation would expect it to be."

Although they have larger than average rib eyes than you would expect from a comparable sized animal the rib eye is going to be smaller than what you expect to see in a store.

I have been thinking of going Dexter, but lately have been thinking about breeding my short legged Beefmaster to a lowline angus (AI) as a much more cost effective manner to get what I want - smaller beef cattle that are still outstanding beef producers.

Remember also with the Dexter to be really sure you don't lost a calf to the "Bulldog gene", you have to be very careful what you breed to what. Additionally the cost of dexters froom a bulldog gene free herd is HIGH. Not as high as buying a Lowline Angus, but far more expensive than lowline semen.

I wonder what a Dexter cow bred AI to a lowline angus bull would get you for a beef animal?? That way you get the smaller milking from a dexter and better beef from an angus. As for me if I want homestead milk I'll get a good nubian goat and rasie the beef for beef.

[genebo]

I'm afraid that the large steak is a no-go. Dexter steaks reflect the size of the carcass. Steaks thicker than 1" are difficult to cook, so if you want a really big steak you're either going to want two Dexter steaks or a big ol' Angus steak.

I like the size of the Dexter steaks. I had a heart attack a year ago, and have to eat more sensibly. I showed my doctor a package of Dexter rib-eyes and he approved. The quantity and the leanness both met his approval.

Mine was grass fed, with some grain supplement for the last 60 days. It is really lean. I cook it at lower temperatures than Angus beef. There's not much flare-up, so I know it's not dripping a lot of fat. But tasty! Oh, my goodness. The last Dexter steak we ate was tied for first place in the "best steak you've ever eaten" category. Only once before had I ever had a steak that good. It was a sirloin steak, not what you'd normally pick to be the best.

My porterhouse steaks are halfway between a center-cut pork chop and an Angus porterhouse in size.

Genebo
Paradise Farm
Church Road, VA

[montysky]

Linn, thank you so much fvor the link, I have added it to my Favorites list.

[montysky]

Originally Posted by YuccaFlatsRanch

"showed that the Dexter rib eye was 15% larger than the standard USDA rib eye vs. carcass weight correlation would expect it to be."

Although they have larger than average rib eyes than you would expect from a comparable sized animal the rib eye is going to be smaller than what you expect to see in a store.

I have been thinking of going Dexter, but lately have been thinking about breeding my short legged Beefmaster to a lowline angus (AI) as a much more cost effective manner to get what I want - smaller beef cattle that are still outstanding beef producers.

Remember also with the Dexter to be really sure you don't lost a calf to the "Bulldog gene", you have to be very careful what you breed to what. Additionally the cost of dexters froom a bulldog gene free herd is HIGH. Not as high as buying a Lowline Angus, but far more expensive than lowline semen.

I wonder what a Dexter cow bred AI to a lowline angus bull would get you for a beef animal?? That way you get the smaller milking from a dexter and better beef from an angus. As for me if I want homestead milk I'll get a good nubian goat and rasie the beef for beef.

thanks, What i have read about Dexter cattle and the bulldog gene: it is only in the short legged Dexter lines. is that right so don't breed and short to a short is that right?

We do raise Angus now, what We would like is to get a milk cow, the front runners are: Dexter or a Milking shorthorn(would breed her to a angus bull)
good idea on the Goat, We are looking at a Alpine goats for some milk and whey for the pigs, and a little goat cheese for us and?. The Nubian ears Maybe could be bad for a Montana winter long and hard.

[montysky]

Originally Posted by genebo

I'm afraid that the large steak is a no-go. Dexter steaks reflect the size of the carcass. Steaks thicker than 1" are difficult to cook, so if you want a really big steak you're either going to want two Dexter steaks or a big ol' Angus steak.

I like the size of the Dexter steaks. I had a heart attack a year ago, and have to eat more sensibly. I showed my doctor a package of Dexter rib-eyes and he approved. The quantity and the leanness both met his approval.

Mine was grass fed, with some grain supplement for the last 60 days. It is really lean. I cook it at lower temperatures than Angus beef. There's not much flare-up, so I know it's not dripping a lot of fat. But tasty! Oh, my goodness. The last Dexter steak we ate was tied for first place in the "best steak you've ever eaten" category. Only once before had I ever had a steak that good. It was a sirloin steak, not what you'd normally pick to be the best.

My porterhouse steaks are halfway between a center-cut pork chop and an Angus porterhouse in size.

Genebo
Paradise Farm
Church Road, VA

Genebo thank you a lot of Info. first things take care of your heath after the heart attack wishing you the best on that.

hmm on the steak front, Don't think one dexter would meet all our beef needs, but I good tender meat is what we want. Our family is growing so would need to think about keeping one Angus a year and add the Dexter offspring for the table.