The Wall Street Journal: “The New Trend in Steak: Old Beef”

The Wall Street Journal recently featured TRIS and HeartBrand X.

Steakhouses looking for the next big thing are hoping to lure diners with dishes made from older cows; a little bit of a tougher bite.

Rebecca Phelps, 32, says she was initially skeptical, worried that an older animal might be more vulnerable to illness. But talking to the chef (Austin Simmons) and seeing the 10-year-old cow on display changed her mind. “It’s kind of like the idea of an open kitchen—it gave me the feeling that they don’t have anything to hide,” she says. She was pleasantly surprised when she ate it. “It has a deeper, more mature flavor, almost like a better glass of wine,” she says.

Click here for the complete article.

View this post on Instagram

Steakhouses looking for the next big thing are hoping to lure diners with a new hook: old beef, like this 10-year-old ribeye at Colorado's @corrida_boulder. American restaurants have traditionally served meat from cattle that are no more than two years old, as older animals can be tougher and more susceptible to disease. But the meat tends to have a richer flavor. Taking a cue from restaurants in Spain—especially the Basque region, where serving beef from older cows is commonplace—steakhouses from Chicago to Las Vegas are getting in on the trend. Read more at the link in our bio. 📷: @james.stukenberg for @wsjphotos

A post shared by The Wall Street Journal (@wsj) on Aug 7, 2019 at 2:00pm PDT