Vorfreude Dairy Beef

I take ex-dairy cows that have lived a full life of milking and use them to their highest purpose. The whole animal is honored by producing premium beef that is dry-aged to perfection and each cut is carefully chosen to maximize every part of the cow. All fat is rendered into tallow and used to make tallow-based body butter, soaps and candles. Each tallow product is crafted with the highest quality and attention to detail. Tallow balms are packaged in the best cosmetic jars available, Miron Glass. Miron Glass is Biophotonic and protects it's contents from harmful light rays and degradation while giving superior performance in preserving quality. When possible, hides are vegetable tanned and crafted into cuffs, wallets and key fobs by a local artist.
This type of beef is not only more delicious (a richer beef flavor and buttery, yellow, amazing fat), it's also more sustainable since it is dual-purpose. Rather than being fattened just for meat, the cows are producing milk while also gaining weight, and the older cows have a more developed marbling and flavor.
Dairy beef and beef from older cows is well known in Europe and becoming more popular with high end chefs in America and American consumers, finding its way to rivaling Wagyu in quality and flavor.