YEARLING

Yearling beef, is usually obtained from animals between 12 and 24 months of age when the meat has acquired more flavour, is more developed and continues to be tender and low in fat.

MORE INTENSE FLAVOUR

VERY FLAVOURFUL

LOW FAT CONTENT

CHARACTERISTICS OF YEARLING BEEF

Yearlings from 8 to 18 months of age, usually fed with fodder and feed. The meat is pink and has a mild flavour, however it is tastier than milk-fed veal or white veal. It tends to be very tender and is the most consumed in the Mediterranean region. You will usually find this type of beef at the point of sale. In our case, heifers.

  • Yearling meat

  • Fed with fodder and feed

  • Between 12 and 14 months of age

  • Between 250 and 300 kg in weight

  • Very juicy meat

  • Slightly higher fat content

BENEFITS OR ADVANTAGES

We recommend yearling beef for the following qualities:

IMPORTANT SOURCE OF LINOLEIC ACID

It is a lean meat and the fat it contains has a high amount of linoleic acid, which favours the recovery of body tissue after long bouts of intense exercise.

HIGH IN VITAMIN B6

Contributes to the improvement of our immune system and accelerates our metabolism and protein synthesis. Helps to fight certain mild diseases.

CONTAINS IRON

High heme iron content, a very important mineral for haematopoiesis, that is, the production, development, and maturation of red blood cells.

PREMIUM QUALITY

PRODUCT OF SPAIN

CONTACT US

We export to the Middle East, North Africa, Europe and Asia