About five years ago, Oliver Woolley, who runs the Peads & Barnetts farm near Yosemite, had a steak that blew his mind.
He was back visiting friends in his native England, having dinner at a renowned Cornish restaurant. The steak came from an old dairy cow that had been raised in Galicia, Spain, where it has become a well-known culinary activity for farmers to take dairy cows that have finished producing milk, feed them very well, slaughter them, then age them, and deliver the meat. to chefs in acclaimed restaurants.
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