Vintage Beef is the most distinctive beef program on the US market, offering flavor that is earthy, savory, and profoundly beefy for a rich, bold, unforgettable eating experience.
Vaca Vieja: Galician-Style Vintage Beef for Chefs
Vintage Beef
Phenomenal Flavor Developed with Time
Mature beef is prized in many cultures. In Spain they call it Vaca Vieja, in France Vieux Vache, in Italy Vecchio Manzo. Discerning chefs around the world appreciate that flavor develops with age. Vintage Beef’s unique flavor reflects the longer time spent on pasture developing intramuscular fat and complex muscle structure.
A Steak for Connoisseurs
A steak for true connoisseurs, featuring richly developed flavor and luxurious marbling from a minimum of 60 months of maturation. Raised 100% grass-fed and free-range with no added hormones, this exceptional beef delivers a premium dining experience.
Long-Lived for Eating Excellence
Vintage Beef sources from farms in Southern Australia and Tasmania, areas notable for their temperate climate, high rainfall, and fertile soils, ideal conditions for raising high-quality grass-fed cattle. Vintage Beef is harvested from breeding cattle that are at least 5 years old, more than twice as old as is customary. A full, pasture-based life span allows Vintage Beef time to develop beefy, grass-fed flavor with superb marbling and a clean, mineral finish, culminating in a deliciously distinct and unique eating experience.
Available Cuts
Featured Cuts
Striploin
Skirt Steak
- Galician Ribeye, 7-Rib, lip off
- Galician Ribeye, 7-Rib, lip off
- Galician OP Rib MB 3+
- Galician OP Rib MB 3+
- Galician Striploin, boneless MB 3+
- Galician Striploin, bone-in MB 3+
- Galician Tenderloin, SS off, 4 lb.+
- Tenderloin Reserva, Bone-in
- Tenderloin Reserva, SS off, 4 lb.+
- Galician Short Rib, 3-rib
- Hanging Tender
- Flap Meat Reserva
- Outside Skirt Reserva
About the Producer
