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Wow!
Jan 19, 2014 21:01:23 GMT -5
Post by lhaggard on Jan 19, 2014 21:01:23 GMT -5
Ate my first Dexter beef last night. A 33 month old steer that was grass fed. What can I say: the ribeye steak was super. I've got 2 more steers in line. I shared this steer meat with 2 of my sons who help he look after my Dexters. Their reaction was the same. Super delicious taste. We did find out that you need to cook grassfed a little slower and a little cooler than regular beef but we'll learn. I can't wait to try some more. I should have done this a long time ago. I still say that we should try to promote Dexter beef in some kind of campaign. Maybe the 2 breed associations could come up with some way to do so. We need to get the word out.
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Post by rhonda on Jan 20, 2014 4:37:30 GMT -5
The MDBA has started collecting beef data. www.missouridexter.com/dextercattlemeat.htm Some of us were at an Ag Conference on Saturday with an info booth. We do need to figure out a way to promote Dexter beef--and milk-- but to do that we need facts and figures. We need info to back up the claims.Rhonda
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Post by Dahdo on Jan 20, 2014 11:49:20 GMT -5
Isn't it amazing? Here is how I have been grilling grass fed steaks: set one side of my grill to med-high, the other as low as it will go. Start steaks on the hot side, about 2 minutes per side, then finish them on the cooler side of the grill until they are done to your liking. Usually about another two minutes on each side for medium rare. My favorite tool? My kids gave me one of these meat thermometer forks t.brookstone.com/always-perfect-digital-meat-thermometers-fork, which I never thought I'd use, but wow, this takes a lot of guesswork out of getting steaks done just right. I start checking the internal temp when they are on the cool side of the grill and take them off at about 140-145 degrees, and let them rest for at least 10 minutes. Yumm. Maybe I should have one for breakfast...... Dave
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Wow!
Jan 20, 2014 19:55:32 GMT -5
Post by lakeportfarms on Jan 20, 2014 19:55:32 GMT -5
Dave, I cook ours the same way as you. It's worked beautifully. The only problem I have is letting the steaks rest. I can't wait, and I like them warm to hot when I eat them anyway. I need to learn to be a bit more patient.
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