Cut sheet recommendations for a Dexter?

#1 06/25/12, 06:21 AM

Anyone here use Fauqier's Finest abattoir in Bealton, VA? My first Dexter steer is being taken there and I need to fill out the cut sheet. Up until now I have purchased retail cuts so would appreciate any recommendation on cuts that have worked best in your experience (cut thickness, hanging time, burger specifications...).

Steer is 27 months old, grass finished, no grain.

Thanks,
David

G. Seddon · #2 06/25/12, 07:21 AM

Davstep, we took a steer there in March. I know a few others who use Fauquier's Finest also and they've been very satisfied. Their cut sheet wasn't the simplest one I've ever seen, but we filled it out after unloading the animal as I had questions. Hanging time was determined by the amount of fat on the animal and I left it up to them (ended up being 12 days hanging time). Hanging weight was 385.5#.

We ordered as many steaks as possible (1" minimum), some roasts, stew meat, brisket and flank steak. We got 72# of burger (1# packages) and asked that nothing be added to the burger (like fat). We also got the liver, heart, tongue, etc., which I never use but we gave that to someone who has a use for it (but there was a fee for taking that stuff).

I'd suggest that you take at least 6 coolers with ice packs if you're picking up the beef in July. And take someone to help you load the beef into the coolers. I was by myself and it took me a while to load everything into the coolers and then into my truck. I loaded it all in the back seat and front seat so it wouldn't be sitting in the truck bed in the sun for the trip home.

Overall very satisfied with the outcome; it's not a difficult place to unload the animal and the people who run it are nice (of course). It's USDA and everything is labeled and vacuum packed. I'll be interested in your opinion after the fact!

I think you'll enjoy eating your Dexter beef; as hard as it is to take them to the processor, it's satisfying to have your freezer full and know that you raised what you're eating. You're taking him before 30 months, right?

#3 06/25/12, 07:36 AM

Thanks for your recommendations. He is 27 months now but he was delayed due to lack of trailer. Was scheduled 1 month ago but was unable to transport. Tomorrow is the date.

We also plan on bringing every part back we can as we raw feed our dogs. My communication with them so far has been very nice. Glad to hear others have used them and are happy. I will report back after all is done and picked up. This is our first Dexter and we are curious as well.

#4 07/20/12, 05:10 AM

Update:

Picked up our beef yesterday. Hanging weight was 423 lbs, estimated live weight was 745. Hung for 14 days.

Very pleased with everything and would highly recommend Fauqier's Finest in Bealton. Cut sheet was not simple but they were happy to explain it to me while there.

genebo · #5 07/20/12, 09:48 AM

Let us know how the beef is.

His brother that went to western North Carolina was fabulous, the lady says.

I just brought home his other brother from Matkins Meats in North Carolina and the beef is very good. We've had hamburgers and New York Strips. More hamburger and a sirloin tip roast are defrosting.

We haven't had Dexter beef for nearly two years. Been eating Angus and store bought. It's great to have good beef again.

#6 07/25/12, 08:34 AM

So far we have tried ground, rib steak, t-bone and chuck steak.

The ground I would say tastes, based on my memory, similar to the grass finished Galloway we have been purchasing from another farmer. It tastes great! I cook my burgers very rare and also tried some raw. It has been more than three years since I had any store bought or restaurant burgers so I can't really compare to that. But the color was naturally deep red, nothing like at the grocery store even with their coloring.

I had the t-bone and could easily notice the finer grain in the raw meat. Very tender and excellent flavor. Again I think it has been over two years since I had steak regularly. In those two years I have had two at restaurants and a couple at home. None of them even compared to this one on flavor and tenderness. I do not use seasonings so it was all the flavor of the meat.

My wife tried the rib steak but she likes hers more well done? So I did not try that one.

The chuck steak I would not call tender but still flavorful. Next time I will likely put that into burger.

Looking forward to our first roast which will likely be this weekend.

My one pregnant dexter just had another heifer which is great, but now I don't have another beef prospect growing and I plan to keep her as well. Pretty little chondro-carrier!

Carol K · #7 07/25/12, 02:35 PM

I dice the chuck up and use it in winter beef casseroles, it's wonderful in a rich beef gravy.

Carol K

G. Seddon · #8 07/25/12, 02:44 PM

Quote:

Originally Posted by Davstep

My one pregnant dexter just had another heifer which is great, but now I don't have another beef prospect growing and I plan to keep her as well. Pretty little chondro-carrier!

Glad your experience with Fauquier's Finest was positive. There's a possibility I might have a Dexter steer available in the fall if you're interested.

genebo · #9 07/25/12, 07:32 PM

I ate a rib-eye steak from Dexter steer #142 yesterday and still can't get it out of my mind. Wow! That was good. Dusted with Montreal Steak Seasoning and grilled.

Tonight we had chicken breasts. They were not as tender as steak.