What Types of Beef Are There?

Various types of beef are commercially available, which are divided into commercial grades. They differ, for example, in taste and are also distributed differently. Each variety of beef is labeled for wholesale. The declaration is not binding for retailers but is often given voluntarily.

First of all, a distinction is made according to age, sex, and possible castration. Another evaluation provides information about the fleshiness, i.e. muscularity. Finally, the fat class is also evaluated, i.e. how much the body of the cattle is covered with fat.

Differentiation of beef types according to sex, age, and castration:

• Young bull meat from stable fattening is the most common type of beef in this country. This category is marked A. The meat must come from adult male animals. At the time of slaughter, they must be less than two years old and must not be castrated. The meat of these animals has comparatively low-fat content and is quite coarse-fibered.
• Veal comes from animals that are no more than eight months old at the time of slaughter. The marking is V. The meat is very light and has the lowest fat content of all types of beef.
• Young beef comes from animals eight to twelve months old and is marked with the letter Z. This type of beef is considered particularly tender and fine-grained.
• Heifer meat comes from adult females and is denoted by the letter E. The market share is relatively small, but the type of beef is becoming more and more important. The meat is finer and more tender than that of young bulls. It has a clear marbling of fat and tastes particularly aromatic.
• Adult female animals that have already calved are slaughtered for D cow meat. Often these are former dairy cows that are no longer suitable for milk production as they get older. The flavor of this meat is particularly intense.
• The beef comes from adult male animals that have been castrated and are denoted by the letter C. The beef variety has a minimal market share, which, like heifer meat, is increasing. Ox meat is also finer and more tender than that of young bulls and is characterized by its aromatic taste due to the stronger marbling.
• Meat from male, adult animals that have not been castrated are called bull meat and is marked B. The meat is relatively low in fat and has a medium to strong fiber structure.