“Old Cows Are the Newest Thing in Texas Beef”
Texas Monthly’s Daniel Vaughn, the country’s one and only barbecue editor, featured HeartBrand’s new ten-year-old meat program.
“The chef at TRIS in the Woodlands received a portion of the first ten-year-old cow last year, as did a couple other chefs in Miami and Chicago. Simmons had been infatuated with old beef after watching the documentary Steak Revolution in 2015. In the film, French beef connoisseur Franck Ribière traveled the world in search of his favorite steak. He loved the grain-fed American beef served at Peter Luger Steak House in Brooklyn and the Wagyu steak from Japan, but his favorite came from an old steer served at El Capricho in León, Spain. The film was compelling enough that Simmons convinced Beeman to produce a mature line of Akaushi cattle. Simmons invited me to TRIS last month to sample a taste from a few cuts left from a dinner he’d recently hosted (The Cut).”