Longhorn Beef

"The Leanest Meat of All"

Today's health-conscious consumer doesn't have to avoid tender juicy steaks. Not only is Registered Longhorn Beef leaner than that of other breeds, it is also lower in saturated fats. The flavorful Registered Longhorn Beef has less cholesterol and calories than chicken. Definitely good news for a healthy lifestyle!

Beef is the number one source of protein, zinc and Vitamin B12, and the third best source of iron in the food supply. You'd have to eat 12 cans of tuna to get the equivalent amount of zinc in one 3 oz. serving of beef. It takes seven chicken breasts to equal the Vitamin B12 in one 3 oz serving of beef. Beef, a good source of selenium, provides 20-30% of the recommended daily allowance for men and women. Recent research found that selenium may reduce the risk of heart disease and certain types of cancer (such as prostate) as well as enhancing the body's ability to fight infections.

"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. Registered Longhorn meat on the average, contains 10 percent less saturated fat than that of other cattle. That puts lean Registered Longhorn Beef on par with skinned boneless white meat of chicken and this fact may come as a surprise to many dieticians."   Dr. Joseph Graham, Cardiovascular Surgeon and St. John's Medical Center in Joplin, Missouri, and a Longhorn Breeder himself.

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.

"Red meat is a treasure trove of nutrients, including protein, iron, vitamin, B12, and more. One of the healthiest red meats is Registered Longhorn Beef, which is extremely low in fat."  Cliff Sheats, Certified Clinical Nutritionist, and nationally recognized author of Lean Bodies, Total Fitness.

Cooking Tips


Registered 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 to not overcook.

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.

Registered Longhorn Beef roasts should be cooked at 275 degrees F.
There is not much shrinkage in Registered Longhorn beef. The cooked size is close to the same size you started with.

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.

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

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


How Meats Compare Nutritionally

(Information based on 3.5 oz serving)

Meat Calories Cholesterol (gms) Fat (gms) Protein (gms)
Longhorn 140 61.5 3.7 25.5
Ground Beef 289 90 20.7 24.1
Top Round 180 84.6 4.9 31.7
Pot Roast 210 101 7.6 33
Pork Chops 201 82.7 8.1 30.2
Pork Loin 190 79.6 9.8 28.6
Lamp Chop 216 95.8 9.7 30
Lamp Leg 191 89.7 7.7 28.3
Chicken, Dark 205 93.8 9.7 27.4
Chicken, White 173 85.7 4.5 30.9
Turkey 170 79.6 5.0 29.3
Venison 207 4.0 6.4 33.5


Source: Longhorn data "Nutrient Density of Beef from Registered Texas Longhorn Cattle; Texas A&M; 1987. Other data: USDA, USA Today 11/29/91. Pope Lab, Inc., Dallas TX

The History of Longhorn Beef

Texas Longhorns...
From Extinction to Distinction

"Someone has said that civilization follows the plow. West of the Missouri, the plow followed the cowboy, 
and the cowboy followed a Longhorn from Texas." -J. Frank Dobie

The Texas Longhorn has followed a long trail to the 21st century. Its ancestors came from the shores of Spain, arriving with Columbus in 1493 at Santa Domingo. In 1521, Gregoria de Villalobos brought the first cattle from Santa Domingo to Mexico. Explorers, settlers and expeditions to establish missions then brought cattle into Texas. These cattle, mingling with cattle lost by eastern settlers, propagated as they escaped, were scattered by Indians or abandoned. Left on their own without benefit of man, these animals survived by their own ingenuity - developing through the years traits of hardiness, disease resistance, longevity, fertility and browse utilization. 

During the dark days following the Civil War, the Texas Longhorn became the financial salvation of the Southwest. Men returning home found that their only source of income was the thousands of Texas Longhorns wandering freely - worth next to nothing in Texas, but  hungered for by residents in the North. An estimated 10 million Texas cattle were trailed to Northern markets between 1866 and 1895 bringing in the staggering sum of $200,000,000.

However, in teh last 1800s, the hardy Texas Longhorn met with an enemy its natural instincts couldn't fight - with fencing of the open ranges and the importation of other breeds. The number of Texas Longhorns dwindled until the true Texas Longhorn approached extinction. As national concern grew, the U.S. government appropriated $3,000 in 1927 to acquire a herd of the old-time cattle. After a 5,000 mile trip through South Texas and Old Mexico, Forest Service employees located 27 head, which became the foundation stock for the fedral herd at the Wichita Mountains National Wildlife Refuge in Cache, Oklahoma. 

Through the years, interest in Texas Longhorns increased, and in 1964, concerned breeders organized the Texas Longhorn Breeders Association of America, now headquartered in Fort Worth, Texas. Today, through the efforts of those breeders, over 300,000 head of Texas Longhorn cattle have been registered. 

Although recognized for its rich history and long horns, which average four feet and longer, especially from tip-to-tip, the Texas Longhorn is making a major contribution to today's beef industry. The same characteristics that Texas Longhorn developed through the years of neglect are in demand by the cattlemen of the 21st century - calving ease, fertility, disease resistance and longevity. 

It is not unusual for Texas Longhorn cows to calve well into their teens, and more calves mean more dollars to today's cowman. The breed is adaptable to any climate, doing as well in the hot steamy climate of the Florida coast to cold winters of the northern United States and Canada. It also forages on minimum pasture and works extremely well in crossbreeding programs. 

Despite the movie directors' love of good stampedes, the Texas Longhorn is a very docile bovine and easy to work with as witnessed by a number of men and women who work the cattle on foot and by the number of those who exhibit these long-horned cattle in the show ring. 

Another reason Texas Longhorn genetics are in demand in today's beef market is the lean beef they provide. With the public's concern today about fat, it is a relief to know that there is a breed of cattle that can provide naturally lean beef. Research from Texas A&M University has shown that Texas Longhorn steaks have about 30 percent less muscle fat and 15 percent less saturated fat than steaks from a British beef breed. However, the marbling , quality grade and flavor are similar. Shouldn't you ask for Longhorn lean beef the next time you're in a restaurant?