Longhorn Beef

 

To purchase beef, please visit the Texas Trail Boss Shop

 

 




Did you know that red meat can be included as part of a healthy diet? Thanks to Texas Longhorns, today’s health-conscious consumer doesn’t have to avoid tender, juicy steaks. Longhorn beef is leaner than other breeds and is lower in saturated fats. Packed full of flavor, Longhorn beef has less cholesterol and calories than white meat. Including lean beef in a heart-healthy diet can positively impact blood cholesterol levels. Studies have shown that eating lean beef can help increase ‘good’ cholesterol and reduce ‘bad’ cholesterol in people with elevated cholesterol levels.

Beef is the best source of protein, zinc and Vitamin B12 and is the third best source of iron in the food supply. Beef is also a good source of selenium, which may reduce the risk of heart disease and certain types of cancer (such as prostate) as well as enhance the body’s ability to fight infections. That’s definitely good news for carnivores who crave a healthy lifestyle! If you are interested in being listed on the Lean Beef Providers List, please complete the form and return to TLBAA.

“Lean beef is good for you – and the key word is lean. A heart patient can eat steak every meal if it is in the right proportions. Longhorn meat, on average, contains 10 percent less saturated fat than that of other cattle. That puts lean Longhorn beef on par with skinned boneless white meat of chicken and that fact may come as a surprise to many dieticians.” -Dr. Joseph Graham, Cardiovascular Surgeon at St. John’s Medical Center in Joplin, Missouri, and a Longhorn breeder himself.

Courtesy of: TLBAA.org



To purchase beef, please visit the Texas Trail Boss Shop

 

Cooking with Grass-fed Longhorn Beef

Courtesy of Twin Creeks Ranch

 

Steak on Grill

• Allow steak to thaw to room temperature.
• Rub grapeseed or olive oil on steak to prevent it from sticking to grill.
• Season steak with salt, pepper and whatever else you want to add for flavor. Heat grill to sear.
• Put steak on grill and leave for approximately 2 ½ minutes per side. A little flare-up is okay, but don’t leave steak in the fire so long it burns. Move it if grill flare-up gets too much.
• Grass-fed beef is best medium rare. If you cook to medium, it will be tougher than traditional grain-fed beef. Do not overcook!
• Heat fresh garlic, butter, rosemary in separate pan while grilling.
• Let cooked steak rest for a few minutes before serving. Drizzle butter, garlic, rosemary on before serving.


Steak in a Skillet

• Allow steak to thaw to room temperature.
• Season steak with olive or grapeseed oil, salt and pepper. We prefer grapeseed since it takes higher heat. May also use onion or garlic salt.
• Heat a cast iron skillet until you can’t hold your hand 1 inch over the surface for more than 3 seconds.
• Add steak; cook for 2 ½ - 3 mins each side.
• Press with finger to check for doneness… steak not feel mushy, but should not be hard either.
• Remove from heat and place on cutting board.
• Cover with foil and let stand for 5-8 minutes.
• Melt butter, smashed garlic clove and fresh rosemary for drizzle.
• Drizzle over steak, slice thinly and enjoy!


Longhorn Burgers

• Form patties; we usually make 3 per pound.
• Rub a little grapeseed or olive oil on patties to prevent sticking; season with salt, pepper and whatever else you like. We use Tony Chachere’s for a little kick!
• Heat grill to medium/medium high (depends on the grill…hot, but not too hot)
• Put burgers on grill and cook for about 2 ½ to 3 minutes per side. Test burger by pressing on it…should be a little spongy but not mushy. Definitely should not be hard…you don’t want overcooked burgers!
• Add cheese during the last minute of cooking if you want to cheeseburger.
• Serve them up and enjoy.


Roast in Oven

• Allow roast to thaw.
• Preheat oven to 275 degrees.
• Season roast with grapeseed or olive oil, salt and pepper, garlic powder and onion salt.
• Heat a heavy, deep pot or Dutch oven… on medium high heat.
• Add roast and sear on all sides.
• Add carrots, onions, celery to pan. You may ½ cup of beef broth if you like.
• Put roast in pre-heated oven, 40-45 minutes per pound (use meat thermometer to check meat temp from time to time).
• Remove to cutting board, cover with foil and rest for 15 min.
• Slice and serve on warmed platter with juices drizzled over.


Fajita Meat in Skillet

• Season meat with salt, pepper, garlic powder and onion salt.
• You can add cayenne pepper if you want a little more zip to your meat.
• Squeeze one large lime onto the meat.
• Put seasoned meat into ziplock bag and pour a little barbeque sauce into bag with meat (not a ton but enough to coat the meat).
• Put in refrigerator overnight.
• Preheat grill on medium heat and put on fajita meat.
• Cook for 2-3 minutes per side and test to make sure it is medium rare (this will be the most tender temperature).
• Once you are done cooking meat, let it rest for a few minutes before cutting into fajita strips. Remember to always cut across the grain (perpendicular to the fiber lines in the meat).



Tenderized Cutlet – Chicken Fried Steak

• Allow cutlets to thaw to room temperature.
• Prepare 2 bowls: one with 3-4 beaten eggs and the other with seasoned flour (salt, pepper, garlic powder and onion salt – add a little Tony Chachere’s for a little kick). Don’t be bashful with the amount of seasoning you put in the flour.
• Use a cast iron skillet. Put grapeseed oil in skillet – not a lake of oil but enough that the bottom is covered. Heat pan with oil on medium high heat. Grapeseed oil is a high heat oil and will not burn as easily as regular olive oil.
• Once skillet is hot (test by dropping a little flour into the pan – if it sizzles and pops, you are ready). Add cutlets to the pan and sear for about 3 to 3 ½ minutes per side. If the pan gets too dry, you can add a little grapeseed oil to the mix while the cutlets are cooking.
• Remove finished steaks and let sit for a few minutes to rest.
• Enjoy.


Tenderized Cutlets for Fajitas

• Season steak with olive or grapeseed oil, salt and pepper. We prefer grapeseed since it takes higher heat. May also use onion or garlic salt.
• Heat a cast iron skillet until you can’t hold your hand 1 inch over the surface for more than 3 seconds.
• Add steak; cook for 1 ¾ - 2 mins each side.
• Remove from heat and place on cutting board.
• Cover with foil and let stand for 3-5 minutes.
• Thinly slice and enjoy.


Tenderloins

• Preheat oven to 500 degrees.
• Place on cookie sheet and season with salt and pepper.
• Cook at 500 degrees for 2 minutes per pound.
• Immediately turn off oven and let cook for 2 hours; NO NOT OPEN OVEN EARLY!
• Thinly slice and enjoy!