When our cows no longer have a calf we put them with our finishing group. Most of their meat is made into process products but we do save the ribeyes and keep them separate on our best finished cows.
It has become a trend on the coasts to eat older animal steaks so we thought we would offer that experience to you. They can be a little tougher due to age and the seasonal cycle of calving, but the depth of flavor is amazing. It’s something worth trying to see the difference.
Order one of each and have your own comparison. It makes for a great meal conversation. Take a look at this LA Times article for insights