The New Trend in Steak: Old Beef
Alina Dizik
Wall Street Journal
Rod Bolls, 44, is a regular at Corrida, a steakhouse in Boulder, Colo. But he wasn’t sure he wanted to try one of their newer offerings. Dubbed “vaca vieja”—Spanish for “old cow”—it’s a ribeye steak the menu described as being “8 years at harvest.” That’s about four times older than normal.
The Beef Blog 