Howdy ya beef freaks, I recently stumbled upon a wonderful young woman in Oregon at a farmers market who was selling retired dairy cows as beef. It had never crossed my mind that dairy cows could be used for beef. I heard her talk about regenerative farming and how cows can have a dual purpose as dairy and then beef cows, which is more sustainable. I also learned that dairy cows in parts of Europe are prized for their depth of flavor and richness, but they just take time and money to reach that flavor and fat level. I decided to support a small local business and spent $50 on a ribeye, which felt a bit pricey at the moment, but I felt good about supporting a local, woman-owned, ethically sourced beef business. I was absolutely blown away by the steak – my girlfriend, who doesn't eat fatty cuts of beef, was devouring it too. The steak was wildly delicious, so much so that I contacted the owner and asked how I could get involved. I started working at the markets and have been eating her beef ever since. Knowing the cows are raised well, hand-picked from local dairies with which she has personal relationships, and aren't full of crazy additives has left me speechless.
Now I’m here to spread the gospel of retired dairy cows and connect yall with one of my favorite humans and see what yall think!
https://www.instagram.com/vorfreudedairybeef\_?igsh=MTRsMGYwbWRicDdoNw==
by gshoukas
23 Comments
Oh wow
Regular beef from the store comes from steers, a.k.a.: emasculated bulls. They’re usually only 18 – 24 months old when they’re slaughtered. Whereas dairy cows are between 4 – 6 years old when retired and slaughtered for beef.
All I eat is Holstein steers for beef. It’s great when fed right
Best tasting in my opinion, it’s older than steer beef and has a beefier flavor but still tender.
Unrelated, but why do people cut up their steaks like this before eating? Isn’t it stone cold by the time you get part way through?
You have those huge figs in Oregon in early February? Those are so beautiful.
As long as these are finished on grain for 4-6 month they are amazing.
In Spain this is and has been a big market. Aged dairy cows (vaca veja) are popular in the Basque region of Spain. There are multiple restaurants that focus on this type of beef.
Dairy cow is why you get the yellow fat. Right truly asking.
I need those figs in my life
If you read Daily Brief
thumbs up
Let it hit room temp before cooking
Dairy beef is delicious realy great beef flavors
MILK STEAK!
Don’t be afraid to cook it!
Man that’s some high quality you can tell by the color of the fat whew!
Hope you ate the marrow! One of my favorite parts
These are some really great photos of some premium ingredients. You could use these in a book about dairy beef!
“Woman Owned”
Who cares? I just want some good damn steak, I don’t give a fuck who owns the cow before I eat it
How was the chew on the seared ribeyes?
I tried to eat an old dairy cow once… it was horrendous. I even tried to potroast a ny strip in the crockpot and it was still leather
The ranchers around me all say the dairy cows are the best tasting and never make it off the ranch.
Kudos on the knives.