As a beef lover, I’m always on the hunt for the best quality steaks and roasts to enjoy. While terms like “Angus” and “grass-fed” are common, I recently came across “yearling beef” in my local butcher shop and it piqued my curiosity What exactly is yearling beef, and what makes it stand out compared to other types of beef?
I did some research into yearling beef to understand where it comes from, how it’s raised, and why it’s considered a premium meat. Keep reading to learn all about this exceptional category of young beef and its unique characteristics.
What is Yearling Beef?
Yearling beef refers specifically to beef that comes from cattle that are between 1 to 2 years old. Most cattle raised for beef are harvested at less than 3 years old, but yearling cattle are on the younger end of that spectrum.
The yearling stage is the transitional phase when a calf becomes a young adult cow or steer. During this yearling phase, the cattle put on muscle mass and marbling as they mature. Harvesting beef at this point provides meat with a perfect balance of tenderness, flavor, and fine marbling.
Ideal Age for Premium Flavor and Tenderness
Yearling beef hits the sweet spot for taste and texture. At 1-2 years old, cattle are still youthful enough for tender, supple meat. But they’ve developed enough marbling and muscle for rich, beefy flavor.
Compared to beef from younger calves, yearling beef offers better flavor complexity from the higher marbling content. Yet it has a more melt-in-your-mouth tenderness than beef from older, tougher cattle.
Beef connoisseurs consider meat from yearling cattle to be superior in palatability. It’s tender enough for grilling yet bursting with savory beef essence.
Marbling Levels Yield Premium Grades
The major benefit of harvesting beef at the yearling stage is it allows the marbling to develop fully without sacrificing tenderness. Good marbling results in USDA Prime or Choice meat grades.
Lower graded beef like USDA Select has less internal marbling flecks that impart flavor and moisture. Yearling cattle get just the right amount of time to marble their muscles before slaughter.
Dry aged yearling beef with extensive marbling achieves an exquisite flavor concentration. As the beef ages, moisture evaporates to concentrate the beefy taste and creamy mouthfeel.
Why Grass-Fed Yearling Beef Stands Out
While all yearling beef is high in quality, grass-fed yearling beef is exceptional. When cattle are pasture-raised and grass-finished, the meat has a clean, complex taste.
Grass-fed yearling cattle get to enjoy a natural diet of grass and hay. This results in a rich nutritional profile that influences the flavor and quality of beef. Grass-fed yearling beef has a superb omega-3 content and antioxidants.
The slow maturing process of grass-fed cattle yields finely grained marbling and buttery texture. Many prefer the taste of grass-fed yearling beef over the more bland flavor of corn-fed beef.
Characteristics that Set Yearling Beef Apart
To understand what makes yearling beef so special, here are its defining characteristics:
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Age – Between 12-24 months old, ideal for marbling and tenderness.
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Diet – Often pasture-raised and grass-finished for clean, natural flavor.
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Marbling – Abundant thin veins of fat create succulence and taste.
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Color – Bright cherry-red tones from youthful myoglobin proteins.
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Texture – Tender yet firm, sliceable steak with buttery feel.
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Flavor – Layered, intensely beefy essence from ample marbling.
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Grading – High percentage achieves Prime or Choice grade, especially when dry aged.
How to Cook Yearling Beef for Best Results
Yearling beef’s superb marbling content makes it suitable for quick, hot cooking methods. High heat won’t dry out or toughen premium yearling steaks and chops. Ideal cooking methods include:
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Grilling – Creates a flavorful sear to lock in the juices. Cook over high direct heat just until desired doneness.
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Pan-searing – Sears the surfaces then finish in the oven or baste in butter to boost juiciness.
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Broiling – Quickly caramelize the exterior then move to a lower rack to cook through gently.
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Roasting – Slow cooking tenderizes steaks or roasts cooked to medium rare or medium doneness.
Because it’s so naturally tender, yearling beef doesn’t require a long braise or stewing. Quick hot cooking gives the best balance of caramelized crust and a tender, juicy interior.
Where to Buy True Yearling Beef
Not all beef labeled “yearling” in stores actually meets the proper specifications. To get authentic, high-quality yearling beef, look for:
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Specialty butcher shops – Ask your local butcher for properly aged yearling beef. The best butchers work directly with ranches.
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High-end steakhouses – Many source USDA Prime yearling beef and dry age it on premises.
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Online mail order – Reputable ranches sell Prime or grass-fed yearling beef online and ship it fresh.
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Farmer’s markets – Established yearling beef vendors are the safest source for genuine, ethically raised yearling cattle.
While it sometimes carries a higher price tag, true dry aged yearling beef offers a phenomenal eating experience. The tender, finely marbled texture and concentrated flavor are well worth seeking out this premium meat.
The next time you’re preparing a special steak dinner, I highly recommend picking up some juicy, tender yearling beef. Once you sink your teeth into a perfect grilled yearling steak or roast, you’ll never go back to standard beef again!
How to speak beef
A glossary of terms, hot off the grill.
Dry-aged: Meat that has been dry-aged is hung on the bone to break down the fibers, evaporate the water, and concentrate the flavor. This is a more expensive method for the butcher because the meat can lose up to 20% of its weight.
The French word for scotch fillet or rib-eye off the bone is entrecote. A rib-eye on the bone is called cote de boeuf.
Eye fillet/tenderloin: The smallest, most expensive and tender cut of meat taken from the short loin. Its really more about tenderness than depth of flavour. Advertisement.
Flank: Taken from the belly, close to the hind legs. Very lean meat that benefits from a marinade to make it tender.
For an animal to be considered grain-fed, it must have been finished in a licensed feedlot for a certain number of days, which can be anywhere from 70 to 300 days or more. Even though all animals are raised on grass or pastures, grain-fed beef is usually of higher quality and more tender.
Grass-fed: A grass-fed or pasture-fed beast has spent its life grazing on pastures and natural grasses. Typically, grass-fed steak has more resilience and character than grain-fed.
This tender cut hangs inside the diaphragm and connects to the last rib and the spine near the kidneys. It has a rich, gamey flavor.
The marble score, which ranges from 1 to 9, is used to rate the amount of fat inside the muscle. This is especially important for wagyu beef. The higher the score, the higher the fat content – and the higher the price. Advertisement.
A minute steak is a small, thinly cut piece of steak that can be cooked quickly. It is usually the flattened end of a tenderloin.
Oyster blade/flat iron: A tender piece of meat cut from the shoulder of the beast.
Porterhouse: The American term for T-bone, although often incorrectly used in Australia to describe a sirloin steak.
Rib-eye: Taken from the fore-rib section, this juicy, tender steak has enough fat to give it real flavour. Served on the bone, its about as good as steak gets.
Rump: Taken from the back leg, a good value steak with a good chew and great flavour.Advertisement
Scotch fillet: A boneless rib-eye; the best bet for cooking at home.
Sirloin: From the rear back portion of the animal between the scotch fillet and rump.
There are four kinds of skirt steak: inside, thick (hanger), thin, and skirt steak (flank). They come from different parts of the animal. Fibrous, with a bit of a chew, but great flavour.
As a bone-in steak, the T-bone is made from a mix of eye fillet and sirloin, which makes it very tender and tasty.
Wagyu: Full-blood wagyu comes from beef that is 100% pure Japanese black wagyu. It is known for having a lot of marbling and tender, flavorful meat. Cross-breeding produces a range of wagyu classifications. Advertisement.
Wet-aged: Wet-aged beef is beef that has typically been aged in a vacuum-sealed bag. This retains its moisture, keeping weight loss to a minimum. Natural enzymes break down the meat’s fibers and make it more tender, but the juices that come from the meat are lost.
Yearling: Most of the beef sold in local grocery stores and butcher shops is yearling beef, which can come from cattle up to 30 months old as long as they don’t have any permanent incisor teeth.
Five ways to score a great steak for less
1. Choose the cheapest steak at an expensive restaurant, rather than the most expensive steak at a cheap restaurant. Great restaurants buy only great meat, and your cheapie is subsidised by the more expensive offerings.
2. As with a French lentrecote, split a bigger steak between the two of you and also eat a big salad or vegetable dish together.
3. Invest in a name. You can always count on getting great beef from Cape Grim, David Blackmore, Rangers Valley, Gundooee Organics, Coorong, and OConnor Premium, among others.
4. Explore the so-called secondary cuts, such as bavette, onglet and skirt. A good chef and a good grill can turn them into better-than-premium experiences.
5. Use well-sharpened steak knives. They really make a difference to both perception and reality.
Yearling Beef – Behind the Display Unit
What is yearling beef?
Yearling Beef: Yearling beef comes from cattle that are between 1-2 years old. The cattle are generally grass-fed or grain-fed, resulting in meat darker in colour than veal, with a slightly more robust flavour and still somewhat tender texture. Yearling beef is leaner than mature beef and often considered to have a more delicate flavour.
What does yearling beef taste like?
Yearling beef is distinguished by its: Tenderness: The younger age of the cattle results in less connective tissue, making yearling beef exceptionally tender and easy to chew. Flavor: Yearling beef has a rich, savory flavor that is free from gamey or off-notes. It is known for its well-rounded taste profile that appeals to a wide range of palates.
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.
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.