What Is Heifer Meat?

Heifer meat is special in every way! It is particularly juicy, particularly intense in taste, and undoubtedly belongs to the meat of a special class. Too bad it hasn’t found its way into all local slaughterhouses yet. Here you can find out everything you need to know at a glance.

What is a heifer?

A heifer is a female cow that has not yet calved. Sort of like a teenage cow. However, she is only referred to as a cow when she has had a calf.

Advantages over other meats

The advantages of heifer meat clearly outweigh the disadvantages. The meat has an excellent taste, is extremely juicy, and has a much more intense taste than other beef meat. This can be explained by the fact that the proportion of fat and muscle meat is more evenly distributed in contrast to bull meat, which is why the marbling of the meat is very fine. This makes it particularly tender, juicy, and aromatic.

Slow growing

The unique taste of the meat also has another reason. The heifer grows significantly more slowly than its male counterparts. So it takes longer to build muscle. The fat content is present early on in preparation for an impending pregnancy, so that fat and muscle meat alternate in a particularly fine measure, which leads to the high quality of the meat.

Prices in 2022

Heifer meat is rather rare. This is due to the fact that most female cows are needed for milk production and should therefore have a calf quickly. This means that only a few heifers are slaughtered overall. This also affects the price. A kilo of “Entrecôte” from the producer costs just under 50 euros. The “Rib Eye” levels off at 65 euros per kilo. Heifer meat “Medaillon” and the “T-Bone-Steak” are even a good 80 euros for a kilo. But it’s worth it!


Ultimately, a lot can be made from heifer meat. Some manufacturers only use the heifer meat for their entire range. At home, it can be prepared for goulash, pot roast, or fillet. The roast beef is also a real insider tip and is loved and appreciated by many top chefs. Together with braised vegetables, dumplings, and red cabbage, it also becomes a real holiday meal in the kitchen at home!

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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