Are you a meat lover who enjoys a good beef steak?
Have you ever heard of yearling beef? If not, you’re in for a treat!
Yearling beef is a type of meat that is lean, tender, and of high eating quality. It’s obtained from steers slaughtered between 8 and 12 months of age, making it a relatively new concept in the world of beef production.
In this article, we’ll explore the benefits of yearling beef and why it might be worth trying out for your next meal.
So, grab a seat and get ready to learn all about this delicious meat!
Is Yearling Beef Good?
Yearling beef is a great option for those who love a good steak. It’s lean, tender, and of high eating quality, making it a popular choice among meat lovers.
Objective measures of meat quality indicate that yearling beef is likely to be of high eating quality, with minimal differences in shear force values and lean meat colour between processing ages of 8, 10, and 12 months. This means that beef obtained from steers slaughtered between 8 and 12 months of age can be classed and processed together under one category.
Currently, most cattle finished for beef production are not processed until between 18 and 36 months of age. However, a yearling system would allow for a greater turnover of animals, which could reduce bobby calf numbers significantly while also providing an opportunity to create a higher value product from these animals.
Yearling beef is generally marketed towards the easy-prep, fast-lifestyle kitchen that most people inhabit day-to-day. It’s a good quality meat that can be cooked in several ways, including searing on the stove or slow cooking in the oven.
While older animals may have more flavor, yearling beef is still a great option for those who prefer leaner cuts of meat. It’s also important to note that the quality of yearling beef can vary depending on the nutrition of the animal leading up to slaughter. Poor nutrition can result in “dark cutting” meat, which has a stronger, more beefy flavor but is generally tougher and has a sticky texture.
What Is Yearling Beef?
Yearling beef is the meat obtained from cattle between 12 and 24 months old that have been fed with grass and fodder. These animals typically have a live weight of about 500 kg and are characterized by their bright, juicy, and tasty meat.
Yearling beef is lean but very tender, making it of high eating quality. Processing ages of 8, 10, and 12 months resulted in minimal differences in shear force values and lean meat color, meaning that beef obtained from steers slaughtered between 8 and 12 months of age can be classed and processed together under one category.
The yearling system allows for a greater turnover of animals, reducing bobby calf numbers significantly while also providing an opportunity to create a higher value product from these animals. Yearling beef is marketed towards the easy-prep, fast-lifestyle kitchen that most people inhabit day-to-day. It’s a good quality meat that can be cooked in several ways, including searing on the stove or slow cooking in the oven.
It’s important to note that the quality of yearling beef can vary depending on the nutrition of the animal leading up to slaughter. Poor nutrition can result in “dark cutting” meat, which has a stronger, more beefy flavor but is generally tougher and has a sticky texture. Overall, yearling beef is a great option for those who prefer leaner cuts of meat without sacrificing tenderness or taste.
Nutritional Benefits Of Yearling Beef
Yearling beef offers several nutritional benefits that make it a great option for those who are health-conscious. Compared to older beef, yearling beef contains less total fat, which means it has fewer calories gram for gram. Additionally, yearling beef has a more delicate taste and is easier to digest than beef from older animals.
Moreover, yearling beef contains a higher level of minerals, making it a good source of essential nutrients such as iron, zinc, and selenium. These minerals are important for maintaining healthy bodily functions and can help prevent nutrient deficiencies.
Yearling beef is also a great source of protein, which is essential for building and repairing muscle tissue. Protein is also important for maintaining healthy skin, hair, and nails.
How Yearling Beef Differs From Other Types Of Beef
Yearling beef differs from other types of beef in several ways. First and foremost, it is obtained from steers slaughtered between 8 and 12 months of age, whereas most cattle finished for beef production are not processed until between 18 and 36 months of age. This means that yearling beef is leaner and more tender than beef obtained from older animals.
Additionally, yearling beef is marketed towards the easy-prep, fast-lifestyle kitchen that most people inhabit day-to-day. It’s a good quality meat that can be cooked in several ways, including searing on the stove or slow cooking in the oven. This makes it a great option for those who prefer leaner cuts of meat and want to save time on meal preparation.
The nutrition of the animal leading up to slaughter can also impact the quality of yearling beef. Poor nutrition can result in “dark cutting” meat, which has a stronger, more beefy flavor but is generally tougher and has a sticky texture. This is why it’s important to ensure that the animals are properly nourished before slaughter to ensure the best possible quality of meat.
Finally, yearling beef may have a slightly different taste and texture compared to other types of beef due to its age and diet. Grass-fed yearling beef typically has a more yellow-colored fat and is leaner with less overall marbling and fat, while grain-fed yearling beef tends to have whiter colored fat and typically has more marbling. The marbling is responsible for a lot of the flavor and tenderness of beef and is used when grading quality. Many people have a personal preference for the flavor of either
Cooking Tips For Yearling Beef
If you’ve decided to cook yearling beef, here are some cooking tips to help you get the most out of your meat:
1. Consider the thickness of the steak: The thickness of the steak you buy will determine how long it needs to be cooked. For a big steak that takes up the center of the plate, go for a steak that is about 2.5 to 3cm thick. Thicker steaks are often easier to cook than thinner ones, as their thickness gives you a little extra breathing space as they cook.
2. Take the steaks out of the fridge before cooking: Take the steaks out of the fridge about 10 minutes before you cook them. If your steaks have had a little of the chill removed, they will cook evenly and brown well. Cold steaks placed on a hot surface can tighten and toughen, so it’s best to let them come to room temperature first.
3. Keep the seasoning simple: Use freshly ground black pepper and sea salt flakes to season your steak. Lightly season both sides of the steak just before you cook it.
4. Lightly oil the meat: When cooking yearling beef, it’s best to lightly oil the meat and not the barbecue plate or pan. This will prevent your steak from sticking, and you won’t have the problem of oil burning as the steaks cook or flare-ups on the barbecue.
5. Always use tongs to turn the steaks: A fork will pierce the meat, robbing it of its juiciness and flavor. Spring-loaded, scalloped-edged tongs are just what you need.
6. Don’t crowd the steaks: Don’t overcrowd your steaks on the barbecue or in the pan, as this reduces heat and causes the meat to release juices and begin to stew, making it tough.
7. Test for doneness with tongs: Don’t cut into your steaks with a knife to test if they’re ready. Instead, test them with tongs. Rare is soft when pressed, medium is springy, and well-done is very firm.
8. Rest your steaks after cooking: Always rest your steaks after they come off the heat. Cover them loosely with foil and rest for 2 to 4 minutes (time will depend on their thickness). This allows the steak to complete cooking itself and the juices to set, resulting in a juicier and tastier final product.
By following these simple tips, you can ensure that your yearling beef is cooked to perfection every time!
Where To Find Yearling Beef
If you’re interested in trying yearling beef, there are a few options for where to find it.
One option is to check with your local butcher or meat market. Many small, independent butchers carry a variety of meats, including yearling beef, and may be able to provide recommendations on how to cook it. Another option is to look for a local farmer’s market or farm-to-table restaurant, as they may also offer yearling beef as a menu item or for purchase.
You can also search for online retailers that specialize in high-quality meats, as they may offer yearling beef as well. Just be sure to read reviews and check the source of the meat to ensure that it meets your standards for quality and ethical production practices.
