The season has a major influence on the taste, texture and quality of meat. In spring, lamb tastes best due to fresh grass, while summer is perfect for grass-fed ribeye and bavette. Autumn brings game such as venison and deer, and in winter, braising meats and dry-aged beef come into their own. By choosing seasonally, you enjoy meat at the peak of flavor and quality.
Why does season matter for meat quality?
The season determines what animals eat, how they live and when they are naturally most flavorful. These factors all influence the taste and texture of the meat that ends up on your plate.
Animals follow natural feeding cycles throughout the year. In spring they graze on fresh, young grass that is rich in sugars and nutrients. This gives the meat a fresh, delicate flavor. In summer they eat more mature grass and herbs, which creates more complex flavors. During autumn, animals build up fat reserves for winter, resulting in better marbling and richer flavors.
An animal’s diet directly influences the flavor profiles of the meat. Grass-fed cattle, for example, develop different flavor notes than grain-fed animals. Seasonal herbs and plants in their diet add subtle nuances that you taste in the final product.
Seasonal consumption is not only better for flavor, but also for sustainability. You eat what is naturally available, which reduces transportation costs and supports local producers. Moreover, you respect the natural life cycle of animals, which contributes to better animal welfare.
Which meat tastes best in spring?
Lamb is the absolute star of spring. Young lambs born in winter are exactly at the right weight and have fed on the first fresh grass. This gives the meat a tender texture and mild, fresh flavor that perfectly suits the season.
Veal is another spring favorite. Young calves born in winter begin the transition from milk to solid food in spring. This results in tender, light pink meat with a delicate flavor that combines excellently with fresh spring vegetables like asparagus and young carrots.
The first pasture-fed cattle of the season also produce exceptional meat. After a winter on hay and silage, cows return to pasture. The fresh grass gives the meat a vibrant flavor with grassy notes. This meat is less fatty than winter meat, but has a clear, pure beef flavor that you won’t find anywhere else.
For preparing spring meat, you don’t need to do much. The natural flavors are so good that simple preparations often work best. A leg of lamb with rosemary and garlic, or veal tenderloin with a butter sauce let the seasonal flavors come through perfectly.
What are the best meat types for summer?
Summer is all about barbecue, and ribeye, bavette and picanha are the absolute top choices. These meat types have the perfect balance between lean meat and fat, making them ideal for the high temperatures of the grill. The fat melts during grilling and keeps the meat juicy.
Ribeye is a classic with beautiful marbling that melts on the grill. The bavette, also called flank steak, has an intense beef flavor and stays tender if you don’t grill it too long. Picanha, the Brazilian top cut with its characteristic fat cap, is becoming increasingly popular and rightly so. The fat protects the meat from drying out and adds extra flavor.
For those who want to eat lighter in summer, chicken and pork are excellent choices. Chicken thighs stay juicier on the barbecue than chicken breast, and pork tenderloin or ribeye are lean but full of flavor. Marinate them in citrus and herbs for a summery twist.
Grass-fed beef is at its best in summer. The cows graze on pastures full of flowers and herbs, giving the meat a complex, aromatic flavor. You literally taste summer in every bite. The meat also has a firmer texture than grain-fed beef, which is perfect for the direct heat of the barbecue.
Which meat fits perfectly with autumn?
Autumn is game season par excellence. Venison, deer and wild boar are at their best then because they have been able to feed on berries, nuts and mushrooms all summer. This diet gives the meat rich, earthy flavors that perfectly match the autumnal atmosphere.
Game has a pronounced flavor that isn’t for everyone, but if you appreciate it, there’s nothing better. Venison steak has a deep, complex flavor with hints of forest and earth. Deer is more subtle and tender, while wild boar has a robust flavor reminiscent of a cross between pork and beef.
For beef, ribeye and beef tenderloin are the autumn specialties. Cattle have been able to feed all summer and begin building fat reserves for winter. This results in perfect marbling and a richer flavor. The ribeye with its characteristic fat cap is ideal for the pan, while beef tenderloin is perfect for special occasions.
Autumn calls for more robust preparations. Game combines excellently with cranberries, mushrooms and winter vegetables. A classic game stew or a perfectly cooked venison loin with a rich jus makes every autumn dinner a feast.
What is the best winter meat?
Winter is the season for braising meat and pulled meat. Chuck roast, short ribs and shank are meat cuts that want to be slowly cooked. The low temperature and long cooking time break down the connective tissue, resulting in butter-soft meat that falls off the bone.
These cuts of meat come from the parts of the animal that work hard, such as the shoulders and legs. They contain a lot of connective tissue that converts to gelatin during braising. This not only gives a wonderful texture to the meat, but also makes the sauce rich and full.
Dry-aged beef comes into its own perfectly in winter. The cold, dry winter weather is ideal for the aging process. The meat loses moisture and concentrates in flavor, resulting in an intense, nutty flavor with hints of umami. A dry-aged ribeye or T-bone steak in winter is a true luxury.
Winter meat is often richer and fuller in flavor because animals have more fat reserves. This fat is not only delicious, but also helps keep you warm during cold winter days. A steaming stew or a perfectly cooked piece of dry-aged beef fits perfectly with the need for comfort food at this time of year.
How do you choose the best seasonal meat at Vlees & Co?
Choosing seasonal premium meat starts with asking the right questions. Ask about the origin of the meat, how the animals were fed and when they were slaughtered. This information tells you everything about the quality and flavor you can expect.
Our meat sommeliers are ready to advise you about the best seasonal specialties. They know exactly which meat is now at its peak and can give you tips about the best preparation methods. Whether you’re looking for the perfect cut for the barbecue or a special piece of game for a festive dinner, our experts are happy to help you.
We carefully select our meat based on season, origin and quality. From grass-fed Scottish Angus in summer to perfectly aged dry-aged steaks in winter, we ensure you always get the best of the season. Our transparent approach means you know exactly where your meat comes from and how it was produced.
Want to know more about the different types of premium meat and how to prepare them best? Then check out our comprehensive guide to premium meat for even more tips and inspiration.