The Woodlands' rebranded Tris restaurant puts an emphasis on dining experience

Instead of focusing on the younger cows, Simmons said he highlights cows between 8 and 10 years old. The cows that have given birth and are out at pasture, which are typically reserved for ground beef, have a slower muscle growth, which Simmons said provides a better flavor.

“It’s outselling everything we have,” he said. “That’s new to market. … Nobody is doing wagyu beef like we are. People don’t even know how good this meat is.”

Simmons said using an 8- to 10-year-old cow is mutually beneficial for himself and the farmers because it allows them to use their products more efficiently.

Simmons offers side-by-side tastings of beef from 2-year-old and 10-year-old cattle as well as akaushi steaks that have been dry-aged for 100 days.

“We’re evolving the meat industry,” Simmons said. “I want to help cooks and managers have a better life for them and their family, and I want to provide some sort of evolution in the industry.”

Finding a focus

Simmons said he originally had no idea what he wanted to do while he was in school. Despite working a variety of jobs starting at age 15, he said nothing really held his attention due to having attention deficit disorder.

However, Simmons said some of his earliest memories were cooking with his mother and grandmother every Sunday, and through cooking, he found something that could hold his interest.

“I was always around good food, and cooking was easy for me,” he said. “I was intrigued by it, but I didn’t know I wanted to do it for a career. What I found in culinary school is that I can focus when I cook. When you take a person with ADD and you find what they’re passionate about, they excel above a normal person. I can remember I’m working 15 different things at a time because my mind works that way.”

Tris 24 Waterway Ave., Ste. 125, The Woodlands 281-203-5641 www.triswoodlands.com Hours: Tue.-Sat. 11 a.m.-10 p.m., closed Sun.-Mon.