DOUBLE AGED DAIRY BEEF
PREMIUM, RESTAURANT QUALITY BEEF
- DOUBLE AGED, ON THE HOOF, AND THE HOOK -
A SECOND CHANCE THAT'S SECOND TO NONE
Unfortunately, there's a misconception in the market that meat from retired dairy cattle is tough and unpalatable. But think about it, dairy cattle consume only premium feed their entire lives and create dairy products of the highest nutritional value. So why then reduce these fantastic dual-purpose animals to waste products? Because it's the easy option.
But there's a better way; it just takes effort. On our part, not yours.
PATIENCE IN THE PASTURE RESULTS IN PRIME PROTEIN
Because dairy cows are significantly older than typical 'beef' cattle at processing, they produce an 'old meat' profile; deep, dark, and delicious.
But our double aged dairy cow meat doesn't stop at taste; it's also nutrient-dense. Packed with Omega 3, Beta-carotene, Vitamine E, and Conjugated Linoleic Acid, this protein source is one that belongs on your family's dinner table.
YOUR MODERN-DAY WAGYU
We take the carcasses and dry age them for as long as they need to relax…typically up to month. Hence the term double aged; on the hoof, and the hook.
Does dry ageing our dairy cow meat take longer and cost us more? Yes. Does it produce a far superior product to meat traditionally produced from dairy cattle? Also yes.
Jersey cattle are renowned for high-quality butterfat production in milk. These characteristics translate to their meat, creating a mature, complex, marbled cut that’s sweet and buttery, with a rich, tender mouthfeel. The modern-day Wagyu, if you will.
COOK LIKE A CHEF (OR GRANDMA). AT HOME
Mass production comes at a cost—flavour. And the truth is, grandma's recipe always started with a secret ingredient (besides love)—she often began with a cut of meat that had age, character, texture, and flavour. The exact qualities we create with our double aged dairy meat.
OLD COW MEAT FOR NEW AGE RESTAURANTS
Incorporating retired dairy meat is fast becoming quite the phenomenon in successful restaurants around Australia. As a result, we're seeing more farms (such as ours) exploring new ways to transform dairy beef from bottom-of-the-barrel to superior cuts, to be served on restaurant plates all around Australia.
Consumers are becoming increasingly more conscientious about the food they consume and the impact their consumption has on our planet. Your restaurant should take part in that conversation.
Get Retired Diary Cow Meat on the Menu
WHERE YOU'LL FIND WOLKI PRODUCTS
GOT A RESTAURANT?
LOOKING TO PUT THIS TRENDING MEAT ON YOUR MENU? WE CAN HELP.
Fill out the form below and we will contact you as soon as possible.
Alternatively, please call Jake Wolki on 0459 225 666 or view more contact options at the bottom of this page.