Specializing in All Natural Low Fat Longhorn Beef
Cooking Tips
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 shrinkage 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.
( Courtesy of the Longhorn Breeders Association)
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 shrinkage 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.
( Courtesy of the Longhorn Breeders Association)
Taco Soup
1 lb Longhorn ground beef
1 pkg Hidden Valley Ranch Dressing
1 pkg taco seasoning
1 can corn (fresh or frozen)
1 can kidney beans
1 can black beans
2 cans diced tomatoes (w/wo peppers)
1 diced small onion
1 lb Velveeta Cheese (sm pkg), cubed (w/wo peppers)
Brown ground beef and drain. Add seasonings. Do not drain cans of vegetables. Add all ingredients except cheese. Bring to slight boil. Reduce heat and blend in cubed cheese. Serve with corn chips, sour cream and chopped green onion.
1 lb Longhorn ground beef
1 pkg Hidden Valley Ranch Dressing
1 pkg taco seasoning
1 can corn (fresh or frozen)
1 can kidney beans
1 can black beans
2 cans diced tomatoes (w/wo peppers)
1 diced small onion
1 lb Velveeta Cheese (sm pkg), cubed (w/wo peppers)
Brown ground beef and drain. Add seasonings. Do not drain cans of vegetables. Add all ingredients except cheese. Bring to slight boil. Reduce heat and blend in cubed cheese. Serve with corn chips, sour cream and chopped green onion.
Longhorn Beef Quesadillas
1lb finely stripped or cubed longhorn beef (steak or roast)
1 pack burrito shells
1lb pico de gallo
1 lb shedded taco cheese
Brown beef in pan adding salt pepper and desired seasoning (taco seasoning works well). Be careful not to overcook, meat should be just turning light brown. Place a layer of cheese, Pico de Gallo, beef and another layer of cheese on 1/2 burrito shell, then fold. Place in Panini press approximately 5 mins or until cheese is melted and the shell is a light golden color. Cut and serve with sour cream, salsa or condiments of your choice. Beans, rice, jalapeños and corn all make great additions.
1lb finely stripped or cubed longhorn beef (steak or roast)
1 pack burrito shells
1lb pico de gallo
1 lb shedded taco cheese
Brown beef in pan adding salt pepper and desired seasoning (taco seasoning works well). Be careful not to overcook, meat should be just turning light brown. Place a layer of cheese, Pico de Gallo, beef and another layer of cheese on 1/2 burrito shell, then fold. Place in Panini press approximately 5 mins or until cheese is melted and the shell is a light golden color. Cut and serve with sour cream, salsa or condiments of your choice. Beans, rice, jalapeños and corn all make great additions.