Cooking Tips

The one thing about Longhorn beef is it is much leaner than Angus. Because of that your cooking windows are much shorter than with an Angus steak. The most common problem is folks OVER cook the Longhorn and you'll hear them say "Longhorn is tough." Well, that's because they over cooked it. The best aged steak in the world is tough if you cook it wrong. So here are some tips to help ():

1. Your Longhorn will cook 30-50% faster than Angus beef.
2. You will prefer to eat your meat a little bit rarer than you are used to. What we mean is that you may look at it and say 'oh that's red, I like it pink'. Go ahead and try it red. You'll be surprised, if you cook it pink it'll probably taste a bit more done than you're use to.
3. Medium and well done are not going to be the best showing of your Longhorn. Medium rare, or a light pink, is the most 'done' we recommend cooking our Longhorn to.
4. Hamburgers, if you cook them as long as you're use to, will be dry and crumbly. Remember, as stated above there's not a lot of fat in them to insulate and increase the cooking time. The burgers WON't shrink on the grill and there'll be NO grease in the pan.
5. Grass fed Longhorn should either be cooked hot and fast or low and slow.


Does Longhorn taste different?

Yes, it's much leaner than Angus beef. Fat wise it's much more comparable to venison than it is other beef. Much of the fat on a longhorn is what is called trim fat, and there really isn't much of that either. Longhorn is incredibly lean.

How should I prepare it?

Check out our cooking tips section. With it being as lean as it is it's a common problem for people to OVERCOOK it.

Why is Longhorn beef not more available?

There are a couple simple economics reasons. 1) If you look at the markets, all beef breeds end with the outcome of meat on the table. All but Longhorns that is. While the Longhorn beef is extremely healthy and delicious the butchering side of the Longhorn market is usually the last market we touch. Our cattle are more profitable selling as seed stock to raise very marketable cattle for other programs. Our bulls and our steers are typically the only ones who become delicious heart healthy Longhorn beef. So about 30% of Longhorns are actually butchered compared to a much higher percentage of other beef breeds. 2) Longhorns do not gain weight as fast as the other beef breeds. Because of that they simply don't produce the pounds per head. Even though the meat is much healthier very few ranchers are willing to take the pay cut to raise Longhorns.

Why should I buy local grass fed Longhorn?

It's the healthiest red meat you'll find. 
It's all grass fed with zero growth hormones or steroids added.
You know exactly what you're getting.

How do you know the beef you buy in the grocery store is Angus which it claims?

The quality of Longhorn hamburger consists of some of the best parts of the cow where the quality of the grocery store hamburger consists of random scrap cuts they grind into a pile.

Will you ship out of state?

Our butcher is located outside of Weatherford, TX. Depending on how far you're willing to drive or how much you're willing to pay our driver we will deliver anywhere.