Buying Grass-fed Beef
Why and how we raise Irish Dexter beef. When you are ready to reserve a side, that lives on Reserve your Beef.
How we raise them
Brown Dexters on green grass. This is how they live.
We raise grass-fed beef that is so much better than the store. It is not just what they eat.
They get lots of open pasture, shade trees and shelters, and clean fresh water. Holly keeps the troughs so clean you would be amazed.
We work with AGW and University of Georgia experts so we feed the right amount and types of grass. In winter they still graze winter grasses, and we supplement with hay, alfalfa pellets, and perennial peanut hay.
They get the proper worming and vaccinations, and trace minerals so the diet stays balanced. We do not use antibiotics to improve feed efficiency. Ever.
Then we give them a quiet, peaceful place to just be a cow. Most of the teenagers will go to someone’s table. While they are here, they are treated humanely. We go well beyond most beef cattle farms on that. We think it shows in the beef.
What a side is
A side is half a cow. Want the whole cow? That is both sides. A quarter is a split of one side. Johnston’s divides the cuts as evenly as they can. On a split you do not have as much choice about the cuts.
We sell by hanging weight. Typical hanging weight is 165 to 190 lb. Farm price is $9.00 / lb hanging. That is a typical farm bill of $1,485 – $1,710.
Johnston’s processing runs about $300 – $350, paid to them. Compare our farm price to USDA grass-fed market if you like.
The full breakdown, deposit, and how to reserve live on Reserve your Beef.
Johnston’s does the cutting
Johnston’s Meat Market, Monticello, Florida
Once you decide you want beef from us, Johnston’s hangs it, ages it, and packs it. They dry-age 21 days, then cut it, vacuum-seal each portion, label it, and box it. Vacuum pack lasts a lot longer than butcher paper.
You pay Johnston’s for the processing. They call when it is ready. Please pick up within 5 days and get it in the freezer that day. If you do not pick it up in time, they will sell your portion to cover the cutting. They make every effort to reach you before that happens.
If you have no clue what to ask for, they will walk you through it. How reserving works, the cut sheet, and the charts are on Reserve your Beef.
Dexter beef
Dexter beef is well known for tender texture and flavor, with nice marbling throughout.
Steers vs heifers. The most recent National Beef Quality Audit found heifer carcasses had slightly more marbling than steer carcasses, but USDA quality grade was not significantly different. Most people do not care, and most cannot tell. If you have a preference, tell us.