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Longhorn Beef Cooking Tips

 

Texas Longhorn Beef 
** Cooking Tips **

 

Charles O'Bryant III
456 Waynick Road
Reidsville, NC 27320

 

 

Texas Longhorn Breeders Association

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  • Texas Longhorn beef cooks quickly due to its low fat content.  Fat acts as an insulator so the heat must penetrate the fat before it begins to cook the meat.  Therefore, the less fat, the quicker the cooking time.  Be careful not to overcook it.

  • There is not much shrinking in Longhorn beef.  The cooked size is close to the same size you started with.

  • It is never necessary to cook Longhorn beef in additional fat.  It contains just enough natural fat to allow it to cook to perfection.

  • To broil, position the meat 3-4 inches from the heat.  Watch it closely while cooking to achieve desired doneness.  Broiling slightly frozen steaks keeps them juicier.

  • A medium-hot fire works best in grilling.   Add damp mesquite or cherry wood chips to the fire for an extra flavor.  Remember, the meat cooks quickly so watch it carefully.

  • Longhorn beef roasts should be cooked at 275 degrees F.

  • A meat thermometer is recommended to monitor desired doneness.  Ground beef should have an internal temperature of 160 degrees  F.

**Taken from the Texas Longhorn Breeders Association of America pamphlet "Texas Longhorn Beef for a healthier lifestyle"

How meats compare nutritionally
Information based on 3.5 oz serving

Meat

Calories Protein (gms) Fat (gms) Cholesterol (gms)

Ground Beef

289 24.1 20.7 90.0
Lean Ground 272 24.7 18.5 87.7
Chicken, dk 205 27.4 9.7 93.8
Lamp Chop 216 30.0 9.7 95.8
Pork Loin 190 28.6 9.8 79.6
Pork Chops 202 30.2 8.1 82.7
Lamb Leg 191 28.3 7.7 89.7
Pot Roast 210 33.0 7.6 101.0
Venison 207 33.5 6.4 4.0
Turkey 170 29.3 5.0 76.6
Top Round 180 31.7 4.9 84.6
Chicken, Wht 173 30.9 4.5 85.7
Longhorn 140 25.5 3.7 61.5

Source: Longhorn data: Nutrient Density of Beef From Texas Longhorn Cattle; Texas A&M; 1987.  Other data: USDA, USA Today 11/29/01.  Pope Lab., Dallas TX

  

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