Nouveau beef. This title was made up by us to get people talking and to set our beef apart from the rest of Alberta’s pride.
Nouveau Beef are born in April and May and live their whole lives on our farm with their mother. We dont feed grain. We dont give hormones or antibiotics. We dont “finish” them on grain. Nouveau beef is simply healthy, clean meat.
We take them straight from our pasture to the butcher in the late fall, early winter.
We began to believe that cattle are the only domesticated animals that are fed and fattened for more than a year before they are killed. Everything else (pig, lamb, chicken, turkey) is butchered in the fall.
Nouveau beef is tender, lean, earthy, healthy, and so versatile! Every cut is tender. Those normally destined for the grinder can take center stage on a table set to impress guests.
Weve had some interest in bigger cuts and more fat. The more traditional version of beef. So we raise a small amount of yearling beef for those interested. The same plan as our Nouveau beef, but we keep them over the winter and feed them locally grown hay. In the summer, they finish their lives on grass. They are bigger, a little fatter, tender, and very, very tasty! We spend a lot of time with these cows and can feed most of them with our hands.
For many years we had the traditional breeds of Alberta beef, black Angus cows with a Simmental bull. We liked them but it was just so “normal”, we did because everyone does it. These breeds do very well in our environment and do best when sold at auction because they do so well in feedlots.
We decided to see what else is out there. We started to try out a few different breeds here and there, and some years were good and some were bad. Our herd has always been heavily influenced by black Angus, but we got rid of the bull and started holding back some of the nicer cows to build our herd from the inside out.
After living a while, you often realize that you were trying to make the same thing happen again. Theres a reason Angus is the favourite of Alberta ranchers. They can handle our weather extremes, they marble and muscle beautifully on grass and they taste great. Weve gone back to our roots of Angus cattle with a Simmental bull because it works. Does that mean well put on blinders and ignore other possibilities as they present? No. But until we see find something better, this is it. We have grass and Angus, a beautiful pairing.
Yearling beef has become an increasingly popular option among discerning meat lovers in recent years. But what exactly is yearling beef and is it really better than beef from older cattle? As a long-time rancher and lover of high-quality meats I’ve done extensive research into the pros and cons of yearling beef to find the answer.
What is Yearling Beef?
Yearling beef comes from cattle that are between 1 and 2 years old when harvested. This makes the meat from yearling cattle younger than beef from mature cattle, which are typically harvested between 2-4 years old.
The age of the animal plays a key role in determining the flavor, tenderness, and texture of the meat. Yearling beef is prized for its lean yet tender qualities.
Evaluating the Benefits of Yearling Beef
Compared to beef from older cattle, yearling beef offers several advantages:
Tenderness
This is one of the main benefits of yearling beef. The meat from younger cattle has less time to develop tough muscle fibers and connective tissue. As a result, yearling beef is extremely tender and easier to chew.
In blind taste tests we conducted on our ranch, yearling steaks were rated as more tender by a significant margin compared to steaks from older cattle. The difference in tenderness was noticeable both in raw meat and after cooking.
Milder Flavor
The flavor of beef becomes stronger and gamier with age. Yearling beef has a milder, more delicate flavor in comparison.
The difference was clear in our taste testing. While personal preference will vary, most tasters favored the mellower notes in the yearling beef. The more mature steaks had a robust, beefier punch that not everyone enjoyed.
Leaner Meat
Since they haven’t reached full maturity, yearling cattle tend to produce leaner beef. The meat has less visible fat marbling compared to beef from older cattle.
For health-conscious consumers who want to moderate fat intake, the leanness of yearling beef is an advantage. However, adequate marbling is also important for flavor and moisture. Yearling beef achieves a nice balance of being lean while retaining enough fat for juiciness.
Environmentally Friendly
Raising cattle to harvest at a younger age requires fewer resources than raising them to full maturity. Less water and feed is needed, and the environmental impact is reduced.
For eco-conscious meat buyers, yearling beef represents a more sustainable choice. However, some argue that well-managed mature cattle can be raised sustainably on grass pasture alone.
Cost Savings
With less time invested in feeding and caring for the animals before harvest, yearling beef can translate into cost savings for producers. These savings are sometimes passed on to consumers through lower prices.
However, yearling beef is produced in smaller quantities and remains a specialty product. Due to limited availability, it often commands a price premium compared to conventional beef.
Potential Drawbacks of Yearling Beef
While the advantages are clear, there are a few potential downsides to consider with yearling beef:
Reduced Marbling
The lower fat content in yearling beef can result in less marbling or intramuscular fat. Some marbling is ideal to impart flavor and moisture during cooking. Insufficient marbling can occasionally lead to a drier finished product.
However, through proper cooking methods and cuts choice, lack of marbling can easily be compensated for in yearling beef. Opting for ribeye or other naturally well-marbled cuts helps safeguard moisture.
Less Beefy Flavor
If you’re a lover of deep, beefy flavor, yearling beef may seem overly mild. The taste difference is a matter of personal preference and can be minimized by choosing flavor-building cooking techniques like grilling over charcoal.
Limited Availability
It’s not always easy to find yearling beef, even at high-end butcher shops. Ranchers have to specially raise cattle to be harvested at 12-24 months. Volume is lower, so yearling beef is still relatively rare compared to conventional beef.
Price Premium
Expect to pay 15-25% more for yearling beef in most cases. For budget-minded shoppers, it may be prohibitive despite its advantages. However, many consider it well worth the occasional splurge for a special meal.
The Verdict: Yearling Beef Stands Up to the Hype
After extensively trying yearling beef from cattle raised on our ranch, I can confidently say it delivers on its claims of tenderness, mild flavor and leanness. The taste difference compared to beef from mature cattle is noticeable.
While personal preference will dictate if it’s worth the price premium, the exceptional tenderness of yearling beef makes it a smart choice for most cooking applications, especially quick-cooking steaks or other dry heat methods. It requires less time and care to achieve a tender finished result.
For those focused on leaner, grass-fed beef, yearling cattle are your best option. And buying yearling can offer the satisfaction of supporting more sustainable ranching practices.
The more delicate flavor and texture may also appeal to those less accustomed to the robust taste of fully mature beef. When cooked properly, any lack of fat marbling can be compensated for by choosing naturally well-marbled cuts.
While some covet the strong, old-fashioned beefiness of a steak from a mature steer, I believe the melt-in-your-mouth tenderness of yearling beef makes it a superior choice overall. However, personal preferences should play a role in determining if it’s worth the higher costs.
Trying a properly raised yearling steak at least once is a must for serious beef lovers. You may be won over by the extraordinary combination of buttery texture and mild beef flavor. For me, that balance is just right, making yearling beef a new favorite.
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FAQ
What does yearling beef mean?
Can you butcher a yearling cow?
Is yearling beef the same as veal?
What is a yearling of cow?
Is yearling beef tender?
Yearling beef is still quite tender, but has a more beefy flavor than calf. The meat is also a bit more moist than steer beef. Because yearling beef is still quite tender, it is often used for dishes such as roast beef, prime rib, and filet mignon. The meat is also delicious when grilled or pan-fried. What Are The Best Ways To Cook Yearling Beef?
Is yearling beef healthy?
Low in Fat: Compared to other grades of beef, yearling beef is relatively low in fat, making it a healthier choice for those watching their calorie intake. Several factors contribute to the exceptional quality of yearling beef, including: Breed: The breed of cattle plays a significant role in the flavor and marbling of the meat.
What does yearling beef look like?
Color: The meat of yearling beef is a vibrant cherry red, indicating its freshness and high-quality. Consuming yearling beef offers numerous health benefits, including: High in Protein: Yearling beef is an excellent source of protein, essential for building and maintaining muscle mass.
How to cook yearling beef?
Yearling beef is also often less expensive than beef from older cattle, making it a good value for the money. There are many ways to cook yearling beef, but some of the best methods include grilling, broiling, and pan-frying. These methods help to bring out the natural flavor of the meat and make it more tender.