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The Dexter: The SmallHolder’s Cow

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Great for Small Acreage

Dexters have long been promoted the same way time and time again, “Docile and Hardy little cattle, dubbed the smallholder’s cow because of their ability to exist on about half the acreage of other cattle.” This is the niche market of a Dexter. They are well suited to beginners because they can endure a bit of accidental neglect from new owners and be a great fit for people who have small acreage. Today when large acreage is becoming increasingly expensive in many areas, but people are feeling a strong draw to get back to the country, the small acreage Dexter cow is the most perfect sell point. This is a Hallmark of the breed and one that should be promoted.

Quality and Quantity of their Milk and Beef

Dexter cattle are also a good fit for people who need a smaller amount of both meat and milk, but yet they are still “renowned for the quality and quantity of their milk, second only in butterfat content to the famous jersey, and for small lean beef joints of excellent flavor”. There are other breeds than Jersey that outperform Dexters in cream content but usually they are not breeds that produce a good quantity of milk. The Highland for instance produces about 10% butterfat, but for its larger size produces quite a bit less by volume for its size. This is why the Dexter is an all-around great little cow.

Great for Small and Big families alike

The current average amount of people in a US family today is 3.15, so in a small 3-person household butchering a Dexter steer goes a very long way. As Dexter beef producers we will have a much easier time selling whole or halves to people. This avoids having to get a USDA certified meat facility which in some areas could save you more money on butchering costs. Many people are more accustomed to the idea of buying meat in a smaller quantity when they need or want it. With smaller sides you can market to people to be able to only fill a portion of their chest freezer and have space left over for other things. If you have a larger family that enjoys eating lots of beef and drinking more milk, no problem, enjoy the benefit of growing out a larger herd with more Dexters!

This article was written 09 July 1992, and you will see the addition of dun is mentioned to the original color of black and red. Dun was added to the allowable Dexter colors and today many people never knew that black and red are the only 2 original colors.

Written By Danielle of Bryn Mawr

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Historical

High Tech solution for making yogurt from the New England Cheesemaking Company.

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Clever idea to hold your yogurt at a constant temperature using sous vide!

We love to try different t cooking techniques and have used sous vide for many years with our Dexter steaks. Happy to have found another use for the sous vide immersion circulator. Next thing to try, is using it when making cheese. Thank you New England Cheesemaking Company!

High Tech solution for making yogurt from the New England Cheesemaking Company. Read More »

Milking & Dairy

Preserving irish dexter dairy & beef

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By Eliena Bodtke, Stay’N Put Farm

Since many of us are homesteaders or practice some kind of preserving, I thought I would take a moment to discuss an alternative to canning, pressure canning and dehydrating. 

 Are you scratching your head, thinking where is she going with this?

Consider freeze drying.  While the initial cost seems daunting, it really is an excellent way to preserve your Dexter milk, yogurts, cheeses, colostrum and beef for 25 YEARS!  Think about when you’re over loaded with one veggie or another during gardening season.  The veggies, herbs or eggs when they are abundant, can be frozen and put into the freeze dryer anytime.  We still can and pressure can, but this gives us a  whole new option.  

We purchased a medium Harvest Right about a year and half ago and have been amazed at all the things we can preserve….it is less time consuming and in our opinion, and better quality product in many cases.

Canning of dairy is frowned upon by the USDA and in some cases consider unsafe, although people do it.  Freeze drying on the other hand, processes the dairy at lower temperatures and therefore does not pasteurize it…so if raw is your goal, it is good alternative.  If you pasteurize, you still follow the same method.  We pour a quart of milk on each tray and let the machine do its thing.  We have done it both with cream in and cream out…the choice is yours.  We find it needs to be blended when reconstituted, or another favorite is dry in our coffee, just like coffee creamer!

If you’re into selling, freeze dried milk and other products can be a good source income.  Take a look at the price of powdered milk in the store!  It is not uncommon to see freeze dried milk for $30-40 a gallon.  Let’s clarify this.  One gallon of freezer dried milk reconstituted into one gallon of drinkable milk…almost quadruples in price.

And don’t forget your Dexter beef!  Consider this scenario….you have some cuts left from your last processing and you would really like to eat it before you get into the next one.  Well, freeze dry it and then you have preserved it for 25 years.  It makes great gifts, as it is so light to ship.

How do you use this freeze dried beef?  We like to pour some of our Dexter  bone broth over it.  Let it sit in refrigerator over night and then use it in the next day or so.  The beef will only absorb as much broth as it can.  It doesn’t get mushy, which can happen with veggies.  Cook with it like you usually do.

Hope this article helps you on your farm, ranch or homestead.  I just love this technology and thought I would share.

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Milking & Dairy
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