We raise Registered Texas Longhorn cattle, icons of Western culture, simply because we find them beautiful. Sale of grassfed Longhorn beef is truly secondary to growing our herd and producing gorgeous animals that epitomize this unique breed. Through thoughtful breeding, the animals in our small herd exhibit classic breed attributes such as climate adaptability, disease and parasite resistance, and trim physiques with less muscle marbling. We also show our best cattle at breed shows every year often winning awards for our beautiful animals.
What does all that mean to you, the beef consumer?
Because we are raising a small number of animals to exemplify the Texas Longhorn breed, we have no need or desire to ever supplement their feed with hormones or antibiotics to produce a “fat” cow. We love to see our naturally trim cattle grazing on pasture. We are not a crowded commercial beef operation, and our herd has room to roam and soak up the Colorado sunshine. When the herd size needs to be reduced, we use that as an opportunity to offer up grassfed and finished, hormone free, antibiotic free, humanely raised beef to nourish our family as well as yours.
How to Know our Registered Longhorn Beef is Grassfed without Reading the Label
The small amount fat you can see will be more yellow than white. Grain-fed beef will usually have a thick layer of white fat.
There will be less marbling visible compared to store bought beef.
The taste will be noticeably richer and “beefier.” We like to say it just tastes better!
The meat will usually have a firmer texture when cooked.
Cooking Texas Longhorn Beef
Texas Longhorn beef cooks quickly due to its low fat content. Fat acts as an insulator. Heat must penetrate the fat before it begins to cook the meat. Lower fat means a faster cook time.
Longhorn beef does not require additional fat for cooking. The natural fat is enough to cook your meat to perfection.
There is little shrinkage in Longhorn beef.
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 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.
For all cuts of meat, if you desire a specific seasoning, you should season your meat ahead of time. This can be up to a day or two in advance but a minimum of 30 minutes prior to cooking. Seasoning early, allows the beef to take on the taste all the way through. We personally love “Black Magic” that comes from Montgomery, AL.
Notes on Buying Meat Directly from the Producer
We’re all so used to buying meat from the grocery store that is precut, wrapped in plastic and neatly labeled for us that buying a whole or half animal can come with a learning curve. Here are some terms you will need to know when purchasing on the hoof or whole/half/quarter carcasses:
Live Weight: The weight of the entire living animal.
Hanging Weight: Sometimes referred to as the hot carcass weight, this number is taken after the slaughter but before the meat is cut into the steaks, roasts etc. This weight includes the bones and organs.
Final Weight: Sometimes referred to as the take home weight, this number represents the total pounds of usable cuts after trimming.
When buying whole, half or quarter animals, we strongly recommend you consider selecting bone-in cuts to get the most for your money (and bone-in cuts are delicious!). Bones can be purchased separately for making broths and stocks, or even dog treats. The same can be said for organ meats and cuts like oxtail or tongue. Consuming as much of the animal as possible is not only respectful to the animal that is nourishing you, but is also nutritious and economical.