At Tris in The Woodlands, Texas, chef Austin Simmons is one of a growing number of chefs offering steak cuts from old dairy cattle. Usually ground up for hamburger, the prime cuts of some retired dairy cow are now being aged and served as a gamier type of steak for a different type of beef experience. To emphasize the unique qualities of this beef, sourced from Hearbrand Ranch, Simmons serves it as part of a steak board with more conventional steak as well as super-rich and tender Japanese A5 wagyu. Also on the board are mushroom tarts, asparagus alla Parmigiano, salsa verde, black truffle butter and Tris steak sauce.
Price: $395
Availability: Indefinitely