Tenderness Does Not Come from One Trait
Dexter beef can provide an excellent eating experience, but tenderness is never explained by breed alone. Muscle type, connective tissue, genetics, animal age, growth, health, finishing condition, stress, carcass handling, aging, and cooking all interact.
Genetics and Selection
Some genetic markers are associated with tenderness-related pathways. We use available information as one selection tool while retaining focus on structure, fertility, maternal ability, disposition, growth, and overall function.
Forage Finish and Harvest Readiness
Grass finishing requires enough time and forage quality for cattle to reach appropriate condition. Harvesting an underfinished animal can affect moisture, fat, flavor, and cooking tolerance regardless of breed.
Our Cheat Code
We use a butcher that uses wet aging instead of dry aging which helps to significantly increase meat tenderness. We also genetically test our animals for tenderness genes using Igenity Beef. Animals that don't score well on tenderness testing get to be processed using wet aging to help recover some of the tenderness that the animal otherwise would not have expressed on the plate.
Processing, Aging and the Cut
Chilling, aging time, freezing, thawing, and the muscle selected strongly affect tenderness. Loin cuts and working muscles require different cooking methods even from the same animal. A nice ribeye from an animal that scored well on a tenderness test genetically will not have a nice tender round steak, for example. Some cuts simply need more help through mechanical tenderization, wet aging, or electing for roasts instead of steaks on some cuts.
Cook for the Cut
Use quick, controlled heat for naturally tender steaks and slow, moist or low-temperature cooking for connective-tissue-rich roasts and braising cuts. See our cooking guide and tenderness genetics explainer.
Frequently Asked Questions
Is all Dexter beef tender?
No. Dexter genetics can contribute, but the animal, cut, processing, aging, and cooking method determine the final result.
Does grass-finished beef need different cooking?
It often benefits from careful temperature control, proper thawing, and avoiding unnecessary overcooking, especially for leaner cuts.
Does aging improve tenderness?
Controlled aging can allow natural enzymes to improve tenderness, though the result depends on the muscle, time, temperature, and processing method.
Why can a roast be tough while a steak is tender?
Different muscles contain different amounts of connective tissue and do different work, so they require different cooking methods.