Popular in Spain, Vaca Vieja is a term used for the meat from an animal that has spent more time maturing, typically at least 6 to 8 years. This old world tradition creates some of the most
complex flavors, as the beef is literally aged over years. Rich buttery fat with a robust beefy taste sets it apart from nearly all other beef. An animal raised this long on pasture has had time to develop incredible marbling and INTENSE beef flavor. While the majority of cattle on our farm are raised much longer (24-30 months) than typical commodity grain fed beef (14-16 months) and we've honed our process to create a product with both tenderness and a distinct taste, the flavor created by allowing the animal to age even further beyond that is unmatched. You'll also find that the marbling often has developed a deeper, richer yellow color as the animal has built up high levels of beta carotene and other vitamins from consuming lush grass and clover throughout its life.
This cut would benefit especially well from the dry brining and reverse searing cooking process. This special Ribeye will not be as tender as one from a young animal however, the additional "chew" will be made up for with the incredible added flavor.
Check out the video below for an overview of this type of beef.