At NYC bistro ACRU, chef Daniel Garwood serves barbecue brisket from dairy cows, challenging norms surrounding beef sourcing. Dairy cow meat, often considered lower quality in the U.S., is being re-evaluated for its unique flavor, texture, and marbling. This approach adds value to dairy cows post-milk productivity, highlighting sustainability advantages. Several U.S. restaurants are exploring this trend, promoting the idea that dairy cow beef has a lower carbon footprint and maximizes resources by combining milk and meat production, seen as a more responsible source of protein.
Meat from grass fed dairy cows is considered to have a lower carbon footprint than meat from traditional beef herds in part because its footprint is spread across the years of protein rich, delicious milk the animals produce in their lifetime.
The cow has gone through its whole life. There's a lot of natural marbling. It has an interesting flavor and texture.
In the U.S., dairy cows are almost exclusively raised for dairy production. The exception is male calves, sold to the beef industry and raised for veal or beef.
There's an idea that beef from a dairy herd is a more sustainable option, because you are getting more food for the resources used.
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