You have probably stood in the beef aisle wondering why some cuts cost twice as much as others. Labels like “grass-fed,” “heritage breed,” and “pasture-raised” get tossed around a lot, but most of the time they just add to the confusion. Dexter beef is different, not only in what the label says, but in what the animal is, how it grows, and what lands on your plate. Dexter cattle originated in southern Ireland in the early 19th century and have changed little since. They were never bred for speed, so they keep their slow, natural maturity. A full-grown Dexter stands about 40 inches tall and weighs 600 to 800 pounds, roughly half the size of an Angus, and that smaller frame produces fine spider marbling. The slow growth matters, too. These cattle take 28 to 36 months to mature, and at least 14 days of dry aging builds deeper flavor and finer texture. Unlike many “grass-fed” cattle that finish on grain, Dexters stay on forage the whole way, giving you a better omega-3 ratio and higher CLA. Single-farm sourcing means every variable is controlled, so you know exactly what you are getting. When you cook it, this leaner beef goes fast, so bring it to room temperature, aim for medium-rare, and let it rest. The flavor speaks for itself.
source: https://www.mahanaimfarms.com/what-makes-dexter-beef-different-from-conventional-beef/
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