He has already convinced chef Brad Spence of the Vetri restaurant group in Philadelphia to start buying Randall Lineback meat. And Henderson hopes a spark in demand creates a burning desire for other farmers to start raising the Linebacks.

"Ideally what you'd like to have is a satellite herd here, a satellite herd that serves New York, a satellite herd maybe up around Boston, Chicago, Los Angeles, five, six, seven herd and then you save the breed," explains Henderson.

Unfortunately, Henderson has been unable to supply demand down south in cities like New Orleans. The distance is too great for delivery and because the Randall Linebacks cannot handle hot climates, a satellite herd in the South would not work.

But, he says he has a friend in Alabama who raises Pineywoods cattle, another endangered breed, and sells that meat to chefs in Louisiana and other southern stops.

For now, though, Henderson will keep focus on sustaining his herd of rare Randall Linebacks...and maybe finding a better way to describe them.

"If you raise them right, you slaughter them right, you treat them right and you have chefs who are good chefs, they are the best tasting, 'we don't know what to call it' in the world."