I had to google for 14 year old beef, and it seems that the older the cattle when taken to slaughter, the more tender and flavorful the beef will be, because the older they are, the more fat they'll have, and the more complex the flavors of the beef will become.



Some sites mentioned the desirability of steaks from cattle as old as 15 years, although the natural lifespan of cattle can be as much as 20 years. Even though most beef cattle in this country are taken to market at about 18 months, there's one breed of cattle in Spain which is at least 8 years old before slaughter.