In the day when tallow was prized, the beef from
Longhorns began to lose its popularity and the common meat-breeds of
mass-production became favored. The reason for this being that
Longhorn meat is lean, very lean. We have learned since then that
fat is not a very good thing when it comes to the health of the consumer.
Today, the meat from Longhorn steers is once again becoming an esteemed
product because of its lean, low-fat, low-calorie and low-cholesterol
content.
On
average, today’s composite beef retail cuts have 259 calories, 22 grams of
protein, 18.3 grams of fat and 74.8 mg of cholesterol per 3 oz. serving.
Compare this to the nutritional contents of Longhorn beef in the same 3
oz. serving: 142 calories, 27.0 grams of protein, 3.7 grams of fat and
31.0 mg of cholesterol. When compared as such, the meat from
Longhorns cannot be outdone. But it doesn’t stop there - the taste
and goodness of Longhorn beef stands out as well.
Remember that Longhorns are more resistant to disease and parasites and
that they do well on a range-fed diet? That important detail comes
back into play again in the meat as well. It means that most
Longhorn beef is grass-fed, antibiotic-, steroid- and growth-hormone-free.
All of these are key points in the health-conscious diet of today’s
consumer. Beef from Longhorns has such a dramatic difference from
most other beef that the Texas Longhorn Breeders Association of America
has published a pamphlet on cooking tips for Longhorn beef. A few
important facts from this pamphlet include:
• 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.
• 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.
Another thing that makes
Longhorns so appealing is the fact that they come in a wide variety of
patterns and colors, the basic descriptions being solid, roan, speckled,
brindle, and grullas. All of these patterns can be found in any
variety of color, however they commonly from basic versions of red, white,
black, yellow and brown. Basically there is a Longhorn out there with a
pattern and color to please anyone.
There are some basic facts that might be of interest
to anyone considering Longhorn cattle for their homestead. Bulls
will weigh 1,400-2,200 lbs and their horns measure from 50" to 84" at
maturity. Cows weigh 600-1,400lbs and the size of their horns at
maturity range from 40" to 84", however, there is a cow on record with an
87" horn size. Mature steers will weigh 1,400-2,500lbs and they are
known for the widest horn set of 6-9 feet and hold the record horn-length
at 112". Averaging 45-75 lbs at birth, calves are small, which helps
during labor, and, of course, they are not born with horns.
The history of the Longhorn is as colored as the hide of the wildest
marked cow and as broad as the set of horns of the record-setting steer.
But history alone cannot tell the entire story of what the Longhorn breed
can offer to any homesteader who is seriously considering adding cattle to
their homestead. The ability of the Longhorn to adapt and thrive in
most North American areas cannot be surpassed by any other breed.
When you start with attributes like disease resistance, longevity,
fertility and calving ability and top it with the docile nature of this
old but famous breed, there is no question of the Longhorn being the ideal
breed of cattle for homesteading.
