What Do Steaks from a 15-Year-Old Cow Taste Like? Prime Time
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Date: 2020-05-20
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Comments and reviews: 10
Little
I agree in the age had a 11 year heifer that was slaughtered at home and it was beyond measure also a 6 year sow had some amazing pork. I even have horse meat while in Canada from a friend I met at the Calgary stampede a it was quite sweet and good. Lambs are best young and dry aged in my opinion and my grandfather advised never eat older lamb or let hair touch the meat as it ruined that spot and must be cut out emediatly. I lived a rural life in a 1/4 acre lot and have rabbits, bobwhites, pheasants I raise for meat, hide, feathers and bird mounts it's amazing butchering your own meat and that iron smell from a fresh hung beef just makes my day.
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I agree in the age had a 11 year heifer that was slaughtered at home and it was beyond measure also a 6 year sow had some amazing pork. I even have horse meat while in Canada from a friend I met at the Calgary stampede a it was quite sweet and good. Lambs are best young and dry aged in my opinion and my grandfather advised never eat older lamb or let hair touch the meat as it ruined that spot and must be cut out emediatly. I lived a rural life in a 1/4 acre lot and have rabbits, bobwhites, pheasants I raise for meat, hide, feathers and bird mounts it's amazing butchering your own meat and that iron smell from a fresh hung beef just makes my day.
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Abbas
You guys are amazing! I honestly love what you do for the food industry because this episode in particular is a way to let people know that older animals are still prime and delicious! Instead of being used for mish-mashed hamburgers, you help educate and help farmer's who are trying to making a living sell their older cattle at the same price! As someone who works in the food industry, I am so proud of what you guys are doing!
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You guys are amazing! I honestly love what you do for the food industry because this episode in particular is a way to let people know that older animals are still prime and delicious! Instead of being used for mish-mashed hamburgers, you help educate and help farmer's who are trying to making a living sell their older cattle at the same price! As someone who works in the food industry, I am so proud of what you guys are doing!
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David
Render the Fat? What for? Fat is good for you. I love beef. When I was a youngster often we procured old live aged beef from area dairy farmers that butchered a cow. Back in those day all cattle were grass fed and finished. Anyone born after the 1950's don't know what real beef tastes like. These days I butcher my steer while it is still quite young. I am getting up there in years and cannot deal with cattle much past 750 lbs.
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Render the Fat? What for? Fat is good for you. I love beef. When I was a youngster often we procured old live aged beef from area dairy farmers that butchered a cow. Back in those day all cattle were grass fed and finished. Anyone born after the 1950's don't know what real beef tastes like. These days I butcher my steer while it is still quite young. I am getting up there in years and cannot deal with cattle much past 750 lbs.
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AJ
Think of the price farmers would have to charge for a prime cut of beef from a cow they raised for 15 years. That would be the new wagyu. I would imagine that farmers today only raise cows to 2-3 years not due to taste, but the yearly expense involved in raising that cow. 2-3 years is probably within the margin where farmers can get the best return on investment for the animal.
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Think of the price farmers would have to charge for a prime cut of beef from a cow they raised for 15 years. That would be the new wagyu. I would imagine that farmers today only raise cows to 2-3 years not due to taste, but the yearly expense involved in raising that cow. 2-3 years is probably within the margin where farmers can get the best return on investment for the animal.
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Koop
I can get behind letting cows live longer than 2 years, I think. For an animal that's pretty much fully grown after 2, that's a solid run, feels a lot less like killing a baby, and the quality of the product apparently increases substantially. The downside would be factory farms. Subjecting an animal to a factory farm lifestyle for 15 years would be an abominable cruelty.
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I can get behind letting cows live longer than 2 years, I think. For an animal that's pretty much fully grown after 2, that's a solid run, feels a lot less like killing a baby, and the quality of the product apparently increases substantially. The downside would be factory farms. Subjecting an animal to a factory farm lifestyle for 15 years would be an abominable cruelty.
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Keith
Young meat isnt always better, in deer yes. Maybe bear or ogher gamey meat, but domesticated stuff prolly tastes better the longer, and happier their life is. Id lile to see what killing a cow while it was as happy as it could ever be taste like. I hear the chemicals released during happy time and stress taints the meat taste some
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Young meat isnt always better, in deer yes. Maybe bear or ogher gamey meat, but domesticated stuff prolly tastes better the longer, and happier their life is. Id lile to see what killing a cow while it was as happy as it could ever be taste like. I hear the chemicals released during happy time and stress taints the meat taste some
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TheTTstudio
I remember the best steak I had was at a Thai restaurant in Scotland. I remember it was very beefy, tender and has yellow fat. I never had anything like it again. I tried all dry aged beef, and it just doesn't taste as good. And I just realized that it might be from an old cow. I need to look for it! Thanks Eater!
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I remember the best steak I had was at a Thai restaurant in Scotland. I remember it was very beefy, tender and has yellow fat. I never had anything like it again. I tried all dry aged beef, and it just doesn't taste as good. And I just realized that it might be from an old cow. I need to look for it! Thanks Eater!
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eugene
You don't educate people to ask for it. You market it as aged beef or extra tender grass-fed beef. People are looking for a specific quality to their food, they have no clue about their origins. People might not buy MSG, but they'd gladly buy MSG in a box that markets it as a miracle flavour enhancer.
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You don't educate people to ask for it. You market it as aged beef or extra tender grass-fed beef. People are looking for a specific quality to their food, they have no clue about their origins. People might not buy MSG, but they'd gladly buy MSG in a box that markets it as a miracle flavour enhancer.
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IQzminus2
In sweden there is a Michelin star restuarant that serves retired milk cow steaks. But also quite a few other steak house resturants. Beef from retired milk cows is staring to become somthing quite special here. Its that developed deep flavor they are after, that is really something else.
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In sweden there is a Michelin star restuarant that serves retired milk cow steaks. But also quite a few other steak house resturants. Beef from retired milk cows is staring to become somthing quite special here. Its that developed deep flavor they are after, that is really something else.
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Vaska
It would be so much more considerate and humane to let our cattle live to the age of 15, letting them feed on clean grasses and living naturally in open spaces, before we cut their lives short for our food needs. If we created a demand for that, the industry would cater to it.
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It would be so much more considerate and humane to let our cattle live to the age of 15, letting them feed on clean grasses and living naturally in open spaces, before we cut their lives short for our food needs. If we created a demand for that, the industry would cater to it.
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