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What makes a bovine healthy and productive has everything to do with what it's fed and how nutritious that feed is. Most feeders/finishers are slaughtered at around 18 to 24 months of age, however finisher cattle are slaughtered according to a particular target finish weight they have to reach, not by their age. This is because there are variations in how cattle are finished due to their breeding, genetics and sex.
More mature meat substitutes the tender qualities of a vealer, or younger animal, for more developed flavour. Biodynamic beef farmer Susan Banks calls it slow food, in the truest sense of the word. She said allowing cattle 36 months to mature before slaughter increases flavour. We really feel the flavour of the beef is way fuller at that point, Ms Banks said. A lot of beef in your traditional butcher shop would be slaughtered at 12 to 18 months, it would have been fed on a lot of grain.