Old Cow Beef
Typically, in this country, we slaughter our cattle at no later than 22 months. But in parts of Spain – France and Italy too, but to a lesser extent – some cattle are left to mature on the field for up to seventeen years. Imagine. And these old cows (known as rubia gallega or vaca vieja) are considered a real treat - rich, deeply flavoured and speckled with creamy fat.
In 2015 I experimented by buying in a five year-old cow from local farmer, Natasha Mann’s herd. After a long hang, it was absolutely delicious: rich, deeply flavoured and speckled with creamy fat.
**Our next Old Cow will be available to buy in the new year (2020)**