When tucking into a juicy eye-fillet steak, you might prefer to avoid considering the age of the animal you're eating.
Most beef you eat comes from around two-year-old cattle.
But some Australian farmers are putting age front and centre, with brands like Vintage Beef and Old Cow betting consumers will spend more on older animals otherwise destined for pet food and hamburgers.
Older cows have often been dismissed as tough and tasteless, so their meat has gone into low-value products, but dry-aging their beef is proving a hit with chefs in Australia and abroad.
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