Advantages of the Yearling
A yearling is a young cow that is left with the mother cow. The animals are raised in species-appropriate conditions on Tyrolean farms and live according to their nature just like they did for several thousand years. They are mainly fed on their mother’s milk, only later they also eat some hay and grass. Natural breeding and feeding is the secret to the excellent quality of yearling meat. The meat is young, tender, juicy, light and very digestible.
A Tyrolean yearling reaches an age of nine to twelve months. Its meat combines all the positive characteristics of veal with those of beef. It is dark pink in colour, tender and has a fine marbled texture that guarantees excellent taste and juiciness. Low in fat and rich in vitamins and protein, yearling beef is easy to digest and nutritious. Proper maturing is vital for optimum quality. Tyrolean yearling beef goes through a controlled maturing process before it reaches the stores to ensure that the customer receives a product that fulfils the highest quality standards.
Yearling beef is an excellent choice for simple style cooking and very versatile in use. It can be cooked, roasted, stewed, or steamed and is ideal for quick recipes. A short cooking time releases its special aroma. Feel free to use your creativity in cooking. The numerous possibilities of preparing yearling beef make it so attractive both for professional use and for home cooking. Whether you are preparing a feast or just a quick meal, yearling is always an excellent choice.
Alle Bauern, bei denen das Tiroler Jungrind aufwächst, sind Mutterkuhhalter undAll farmers who produce Tyrolean yearlings keep the calves with the mother cows and participate in the Austrian Environmental Programme. The natural and species-specific breeding conditions are regularly controlled. The cattle breeding farmers contribute to the conservation and protection of alpine pastures and meadows in Tyrol. The sustainable preservation of our cultivated landscape is only possible through their professional work.
Tyrolean Yearling is available at MPREIS
The yearling is the result of the successful cooperation of MPREIS with the agricultural chamber of Tyrol and Agrarmarketing Tirol. With this project, MPREIS underscores its solidarity with Tyrolean farmers and its responsibility for the regional environment. At the same time it offers the consumer a food product of certified origin and controlled quality.
The yearling is available upon request or order in every MPREIS market.
How to prepare Tyrolean yearling beef:
An expert cut retains the flavour
Always cut yearling beef across the grain, do not remove fat at the edge but slash it at regular intervals. Fat deposits contribute to the meat’s unique flavour.
Pounding
Pound the meat carefully and evenly, use only objects with a flat surface (such as the bottom of a pan, the flat blade of a knife, etc.). Place some cling foil on the meat to keep the kitchen utensils clean and to protect the meat. Profiled meat mallets destroy the fibres, permit the juices to escape during preparation and may leave the meat dry.
Salting and spicing
Add salt and spices immediately before or during preparation. Salt draws the juices out of the meat and makes it dry.
Keep the meat juicy
Cook yearling beef in hot fat or boiling water to quickly seal its pores and retain the juices.
It is better to use lower temperatures and fry, boil or stew the meat little longer. This will keep the meat juicier and reduce weight loss compared to cooking at higher temperatures.
Use pans with a thick bottom for frying. These pans store heat and do not cool down when the meat is added, which keeps the meat juicier.
Cooked Carpaccio of Young Beef
Ingredients for four persons:
400 g Boiled Weißes Scherzel (a cut from the hind leg near the hip)
1 Red onion
2 Tablespoons of chives
4 Hardboiled eggs
1 Beef tomato
1 Teaspoon of Dijon mustard
Balsamic vinegar
Cooking oil
Salt
Freshly ground white pepper
Preparation:
1. Cut the boiled beef into very thin slices and place it on four large plates.
2. Sprinkle the finely cut onion, chopped eggs and chives over the meat. Peal the tomato, dice it and spread it over the meat.
3. Prepare a marinade from vinegar, oil, mustard, salt and pepper, add some water if necessary, and poor it over the meat. Leave to marinate, garnish with egg slices before serving.
Serve with brown bread and butter.
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