Grass-Fed and Grass-Finished Dexter Beef FAQ

Dexter cattle are a heritage breed with a smaller frame and shorter muscle fibers. This leads to better marbling and greater richness and tenderness. At Mahanaim Farms, our Dexter cattle are grass-fed and finished all on the same farm.

Dexter cattle mature more slowly, giving fat and flavor more time to develop. In contrast, most commercial beef comes from large-frame breeds finished on grain for rapid weight gain. That grain feeding often leads to poor fat distribution, lower-quality flavor, and a weaker nutritional profile.

Dry aging holds beef in a temperature- and humidity-controlled environment so natural enzymes can break down muscle tissue over time. During this process, the meat dries out, concentrating its flavor and creating a more tender texture. Mahanaim Farms dry-ages its beef for a minimum of 14 days, giving the beef enough time to develop ideal flavor and tenderness.

Bring the steak to room temperature first, then cook over high heat. Cast iron or a hot grill both work well. Pull it off the heat a few degrees below your target temperature, then rest it for 5 to 10 minutes. Grass-fed beef cooks faster than grain-finished beef, so watch the internal temp carefully. Because Mahanaim Farms beef is dry-aged, simple seasoning is all you need.

Yes. This farm-to-table beef is available in quantity discounts on individual cuts and larger items like the 5-pound brisket, 4-pound short ribs, and 4-pound chuck roast, making stocking a freezer easy. Mahanaim Farms is building toward beef gift boxes and subscription bundles for customers who want a regular supply of grass-fed beef in bulk. Check the website for current availability.

Grass-fed means the cattle ate grass at some point, but not necessarily their whole lives. Many brands labeled ‘grass-fed’ finish their cattle on grain before processing. Grass-finished means the cattle ate only grass and forage from birth through harvest, with no grain at any stage. Mahanaim Farms raises 100% grass-fed and grass-finished Dexter cattle. It’s pasture-raised beef from start to finish.

Regenerative farming focuses on building soil health rather than depleting it. At Mahanaim Farms, that means no synthetic fertilizers, herbicides, or pesticides on the pastures. Soil fertility comes from manure-based practices and thoughtful pasture management. Healthier soil grows better grass. Better grass feeds cattle that develop richer flavor and more natural marbling. The quality of the beef starts with the ground they are raised on.

Current cuts include grass-fed ground beef, ribeye, New York strip, sirloin, filet mignon, brisket, short ribs, chuck roast, and osso buco (beef shanks). Grass-fed T-bone steaks are available when supply allows. All cuts come from 100% grass-fed, grass-finished Dexter cattle, dry-aged for a minimum of 14 days. Visit our website for current availability and pricing.

Angus is the most common commercial breed, and is typically grain-finished, with a mild, consistent flavor. Wagyu is known for its extreme marbling, driven by both genetics and a high-energy diet.
Dexter beef is unique. It’s a heritage breed with naturally shorter muscle fibers that develop natural marbling from time spent in the pasture, rather than a grain-heavy feedlot diet. The result is beef that’s more tender and flavorful than Angus, without the heavy fat content of Wagyu.

The key things to look for are:

• Were the cattle truly grass-finished, or just grass-fed at some point?
• How long was the beef aged?
• Does it come from a single farm or blended sources?

Mahanaim Farms uses no outside feed, dry-ages for a minimum of 14 days, and raises grass-fed Dexter beef on one regenerative farm from birth through harvest. This single-farm traceability is uncommon in online beef retail.

Grass-finished beef takes much longer to produce than conventional beef. Cattle finished on grain typically need only 12 to 18 months to reach market weight. At Mahanaim Farms, we feed our Dexter cattle on grass from start to finish, targeting an average maturity of around 30. Instead of forcing weight gain with grain, we let the cattle naturally develop.

That extra time means more pasture, more land management, more labor, and a smaller total yield per animal. When you pay more for farm-to-table beef from a single-origin regenerative farm, you are paying for the time, care, flavor, and texture you don’t get with conventional beef.

Dry aging concentrates flavor and improves tenderness, a quality that freshly cut beef found at most stores can’t replicate. Grass-finishing from a heritage breed like Dexter adds a layer of richness not found in grain-finished beef. What you get from Mahanaim Farms is beef aged for a minimum of 14 days, raised on a single regenerative farm, and finished entirely on grass. Most buyers who make the switch notice the difference from the first bite.

No. Soil health comes from manure-based fertilizers, rather than synthetic ones. The farm also doesn’t bring in outside feed. Cattle eat only what the farm’s own pastures produce, giving us full control over what goes into the grass and, by extension, into the beef. Every animal is raised on the same regenerative farm from birth through harvest.

If you are looking for dry-aged grass-fed beef for sale near you in the Utah area, you can order online through our website and pick up your order at our Salt Lake City, Utah shop. Shipping options are in development for customers outside the area. Check back here for shipping updates as the farm expands its direct-to-consumer reach.