Try Dexter Beef!

Our purebred Dexter breed originated in the hills of Ireland and is renowned for its flavor. 

We raise our cattle naturally on grass. Our cattle receive no growth hormones or preventative antibiotics. They are never exposed to factory-farm cattle that could transmit pathogens to them. The only chemical used is a treatment in their mineral to prevent the flies that harass them from hatching in their manure.

Farm-to-fork beef on a small scale is made possible by selling half or quarter shares of the cow directly to the consumer at the time of or before the slaughter. This keeps costs down by cutting out the middleman, avoiding the extra expense of transportation to an inspection center, and factory butchering, which are really intended for large factory farms anyway, not small operations like Saint Gall Farm, which specializes in prime beef for the local market. But if you prefer, we also sell USDA inspected beef by the individual cut, for example, our steakburger at around $8 per pound.

Freezer beef is your best deal! A half beef will give you 100lbs+/- of finished product, cut to your specifications. Too much? You can buy a quarter beef. The hind quarter has all the expensive steaks: the Porterhouse and T-bone, or alternately the New York and tenderloin; the sirloin; London Broil; and round steaks. The front quarter the rib primal, the plate primal, the brisket, and the chuck. These are the less expensive but more flavorful cuts and constitute about 44% of the beef half.

You are buying in advance percentages of the cow: half (50%), hind (56%), front (44%). You can specify how you would like the meat divided into steaks, roasts, shanks and burger and vacuum packaged. Price differential? Hind section costs 33% more than the front.

You will pay the processor his fee when you pick up the meat at Dodson’s in Stuart Virginia. Final cost depends upon the actual weight of the cow. Our prices are competitve for our premium, naturally grown, grass-raised and -finished Dexter beef, nutritionally dense and rich in omega-3 fatty acids. If you want to purchase, you’ll have to sign a purchase contract before the date of the slaughter and send a nonrefundable deposit. Next slaught anticipated in May 2024.

Not sure how to get started cooking grass-fed beef? Check out our collection of recipes!