Añojo: What is it?

What is the yearling?

You've probably heard this word several times, but every time you hear it you have to look it up on the Internet because you've forgotten what it was. Today we're making it easy for you so that you never have to look it up again.

The term "yearling" is used primarily in the meat industry, which is why it often raises doubts for those of us who are not familiar with the world of livestock. This concept refers to a bovine animal, generally young, whose meat is highly appreciated for its flavour and soft texture.

But how is it different from other types of beef and some of the derived products?

It is important to emphasise that not all beef can be categorised as yearling; we must differentiate the type of beef based on the age of the animal. We'll show you how you can easily assess whether the meat you're looking for is 100% yearling or whether, on the contrary, it's another type of meat.

Definition of Yearling

The yearling is a young bovine animal, between 12 and 24 months old.

It is considered an intermediate stage between the calf, which is the youngest animal (generally less than a year old), and the steer, which is already between two and four years old. Unlike the calf, whose meat is softer but less tasty, and the steer, whose meat can be tougher, the yearling offers a perfect balance between tenderness and flavor.

Yearling meat is especially valued because, coming from a young animal, it has a good amount of infiltrated fat, which makes it juicy and tender, but without the excess fat that older animals can have. This balance makes it ideal for multiple gastronomic preparations, such as grilling, roasting or making sausages and cured products.

yearling

Differences between different types of beef

To better understand what yearling is, let's compare it to other types of beef. As we mentioned before, the age of the animal plays a crucial role in the quality of its meat. To better understand what we mean, let's review the main differences:

  • Veal: Veal meat comes from animals less than a year old. It is a very tender and pinkish meat, because the animal has been fed mainly with milk. It has a mild flavor and is ideal for those looking for a delicate texture, but it does not have the intensity of flavor that yearling has. It is extremely tender, with fine muscle fibers, which makes it soft to cut and chew. It has a delicate and smooth flavor, with less intensity than the other types. In addition, veal meat is lean, with little fat infiltration.
  • Yearling: Yearling is the middle point between veal and steer or cow. With a more varied diet, including grass and forage, the yearling develops a meat that is redder in colour and with a more pronounced flavour than veal, but without reaching the power of the steer, in addition to still retaining a tender texture as it is a young animal.
  • Steer: Steer meat comes from animals between two and four years old. This meat is tougher than that of the yearling and veal, because the animal has lived longer and has developed more muscle. However, the flavour is much more intense and deep, ideal for stewing.
  • Cow: This meat comes from adult females that have already been removed from milk production or breeding. Cow meat has a dark red hue and is fibrous, but the infiltrated fat can make it tender and juicy if prepared properly. It is characterised by its strong and characteristic flavour.
yearling jerky

What products are usually derived from the yearling?

One of the reasons why the yearling is so appreciated is its versatility in the kitchen. In addition to being a delicious option for roasts and stews, yearling meat is ideal for the preparation of cured products and sausages. One of the most outstanding products is yearling jerky, which is characterized by being juicier than other cured meats.

Yearling Dry Meat

Jerky is a cured product made from beef, and in particular, yearling cecina is considered one of the best variants. For its preparation, meat from the animal's leg is used, which undergoes a process of salting, drying and maturation that can last several months.

The result is a product with an intense flavor, with a slightly fibrous but soft texture, ideal for consuming in thin slices as an appetizer or in sandwiches. Yearling cecina stands out for its smoky aroma and a characteristic flavor that comes from the balance between fat and lean meat. Being a cured product, it is an excellent source of protein and healthy fats, as well as being low in carbohydrates, making it a perfect choice for low-carb diets.

Another popular example of the use of yearling meat is in sausages such as yearling salchichón or yearling chorizo, where the balance between fat and lean meat allows for obtaining products with great juiciness and a deep flavour.

Benefits of Eating Yearling Meat

In addition to its excellent taste, yearling meat has several nutritional benefits. It is rich in high-quality proteins, essential for muscle development and tissue repair. It is also an important source of iron, a mineral essential for the formation of red blood cells and the transport of oxygen in the body.

Yearling also contains B vitamins, especially vitamin B12, which is vital for the proper functioning of the nervous system. Unlike other types of meat, yearling meat does not have an excessive fat content, making it a healthy option within a balanced diet, obviously not for daily consumption, but on a regular basis.

Yearling meat represents a perfect middle ground between veal and steer, offering juicy, tender meat with a balanced flavor. Derived products such as yearling jerky are perfect examples of how the meat of this animal can be used to create high-quality foods. With an excellent nutritional profile and incomparable flavor, yearling meat is an ideal choice for those looking for the best of both worlds.

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