Cow beef is beef from dairy cows retired from milk production, a by-product of the dairy industry. Older than prime beef animals and leaner, with less marbling, it suits mincing, stewing, and manufacturing rather than premium steaks, though careful hanging and butchery can yield respectable joints. Using dairy cows for meat improves the sustainability of dairying by capturing value from animals that would otherwise be wasted. The meat is flavourful but needs appropriate cooking: slow, moist methods for tougher cuts. It is honest, economical beef that rewards the cook who understands it.