+
Melanie Wong | Jul 14, 202012:05 PM     17

" . . . A few meat producers are pushing back against the focus on young cattle. And they’re marketing their beef with the kind of descriptions that connoisseurs of aged bourbons and vintage wines might find familiar, teasing flavor and texture that’s foreign to American palates that prize mildness and tenderness above all. . . "

Any first mouth reports on beef from older cattle? Some of the suppliers named in the article are:

Mindful Meats, Calif.
The Butter Meat Co., NY
Old World Farms, Michigan
Vintage Beef Co., Australia, Calif.
Carter Country Meats, Wyoming

Meat Lovers Get Bullish on Beef That Comes From Old Dairy Cows

Producers such as Butter Meat Co. are challenging the American preference for tenderness over flavor.

www.bloomberg.com
Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

The Ultimate 'Farewell Summer, Hello Fall' Food Guide
Recipe Round-Ups

The Ultimate 'Farewell Summer, Hello Fall' Food Guide

by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans
Food News

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans

by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...

11 German Recipes for an Oktoberfest Feast
Recipe Round-Ups

11 German Recipes for an Oktoberfest Feast

by Miki Kawasaki | The best German recipes are perfect for fall, and especially for Oktoberfest (and yes, they all pair...

Everything You Need to Know to Host an Awesome Oktoberfest
Entertaining

Everything You Need to Know to Host an Awesome Oktoberfest

by Noelle Daidone | Oktoberfest 2020 may be cancelled due to COVID-19, but you can still celebrate at home. Here's everything...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.