We have been big beef eaters all our lives. Recently (about the same time as we bought a side of your Dexter cattle) we have discovered the joys of “small” beef.

On a scale of 1 to 10, we are thinking the meat rates somewhere in the vicinity of 15 or 16.

Texture, taste and “tenderability” rate better than anything we have eaten before. We’ve eaten Wagyu in the Ginza, Texas tenderloin in the States and genuine Steak Tartare in the streets of Paris. (actually in a dodgy French restaurant in an alley in Melbourne)

All the cuts of Dexter we have cooked and enjoyed have surpassed any of these.

If we were to offer any criticism it is that we have nearly emptied the freezer and you as yet haven’t supplied the next lot.

When it comes to cooking, your meat proves the theory that the better the meat the less cooking it needs. A bit of olive oil, a dash of salt and pepper served “blue” is as good as anything gets! The fat rendered in the baking dish adds to the inherent flavours in a way that surpasses what crackling does for pork.

Please continue the great work and if any jobs on the property regarding taste testing come up, please let us know. We’ll be there within the hour!

 

Cheers