Helpful Information

"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

CULINARY BENEFITS

Registered Texas Longhorn beef cooks quickly due to its low fat content. Fat acts as a insulator so 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 Registered Longhorn beef. The cooked size is close to the same size you started with.
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..

COOKING TIPS

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 temperature. Ground beef should have an internal temperature of 160 degrees F.

FACTS

Did you know that red meat can be included as part of a healthy diet? Thanks to Texas Longhorns, today’s health-conscious consumer doesn’t have to avoid tender, juicy steaks. Longhorn beef is leaner than other breeds and is lower in saturated fats. Packed full of flavor, Longhorn beef has less cholesterol and calories than white meat. 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.

Beef is the best source of protein, zinc and Vitamin B12 and is the third best source of iron in the food supply. Beef is also a good source of selenium, which may reduce the risk of heart disease and certain types of cancer (such as prostate) as well as enhance the body’s ability to fight infections. That’s definitely good news for carnivores who crave a healthy lifestyle!

FUN RECIPES

BEER CAN BURGER

1 can of beer
1 lb. longhorn ground beef
4 strips of bacon
Cheese
Then really it’s whatever you want to put in the “bowl”!

You can make this on the grill using indirect heat or in the oven. I used the oven because we have been experiencing a lot of rain! Set the oven to 300 degrees. Divide the pound of ground in half and worked each half pound into beef balls. Using the beer can you press the can into the beef ball creating a bowl. Pat the beef around the can. Now add two strips of bacon around the outside of your bowl. Carefully pull the can out and make the other beef bowl. Now I washed the beer can really, really well and put it back in the refrigerator! Now comes the fun part! You get to fill your bowl with whatever you want. I used sautéed red and green peppers and onions then put chunks of pepper jack cheese on top. I plan to make these tonight and I’m using left over longhorn spicy chili and shredded pepper jack cheese. Yum! So once you fill your bowl you place it in the oven for an hour. I used my cast iron grill in the oven but if I didn’t have that I would use my cast iron skillet and watch to see if I needed to pour off any grease from the bacon. Enjoy!

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APPETIZER: CHEESY LONGHORN BLACK-EYED PEA DIP

1 lb. Longhorn meat
4 oz. butter
½ cup chopped onion
½ clove garlic, finely minced
12 oz. shredded sharp cheddar cheese
2 cans (15 oz. each) black-eyed peas, drained and rinsed, or about 4 cups cooked and drained
1 jalapeno pepper, seeds removed finely chopped
1 can (4 oz.) chopped green chilies
Salt and pepper to taste

Brown Longhorn ground meat over medium-low heat. Add butter and melt. Add the chopped onion and sauté until golden in color; add garlic and cook for 30 seconds longer. Turn heat to low and add cheese, stirring until melted. Add the black-eyed peas, chopped jalapeno and green chilies. Cook for 5 minutes, stirring constantly. Add salt and pepper to taste. Serve hot with tortillia chips. You can keep warm in a slow cooker.

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SARAH’S TACO SOUP

1 lb. longhorn ground meat
1 package of taco seasoning
½ cup picante sauce
1 package ranch dressing mix
1 can each pinto beans, kidney beans, corn, hominy and rotel tomatoes

Brown ground meat and add taco seasoning. Then add picante sauce, ranch dressing mix and vegetables. I add a little water when I cook it. Cook until everything is heated through. Serve on tortilla chips or crush tortilla chips on top of each serving.

1 8 .5 oz. package of whole grain Medley (brown and wild rice)
1 pound of ground beef
2 cups chopped bell pepper
1 cup chopped onion
1 -26 oz. jar of chunky tomato pasta sauce
1- 14.5 oz. can diced tomatoes
1 can beef broth

Prepare rice according to package directions. Meanwhile, in a large saucepan, cook the beef, green peppers, and onions until meat is no longer pink. Drain. Stir in pasta sauce, tomatoes, broth and prepared rice. Heat through.

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MEAT LOAF EVERYBODY LIKES

1 egg
3 Tbsp. brown sugar
¼ cup milk
1 envelope onion soup mix or ½ cup chopped onion
2 slices soft bread crumbled
1 lb. lean longhorn beef
½ cup ketchup
2 Tbsp. mustard

Preheat oven to 350 degrees. In a large bowl, beat egg with fork. Add milk and bread crumbs. Mix well. Add all other ingredients, mixing well. Place mixture in a loaf pan. Bake for 45 minutes or until done to your liking. Recipe came from the TLBAA Longhorn Cookbook

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BREAKFAST: CYNTHIA’S LONGHORN CRUSTLESS QUICHE

2 lbs. Longhorn meat

2 tsp. Basil

1 tsp. Thyme

Salt and pepper to taste

1 dozen eggs

28 to 32 oz frozen spinach, thawed

8 oz. fat free cheddar cheese

Heat oven to 350 degrees. Spray your 9 x 13 casserole dish. Brown Longhorn meat over medium heat; add basil, thyme, salt and pepper. Place thawed spinach in a large bowl; add eggs, Longhorn meat and a hand full of cheese and stir together. Pour into casserole dish and sprinkle the remainder of the cheese on top. Tent with foil. Bake for 1 hour and 15 minutes. Let stand for 5 minutes; cut and serve. I cut into 15 servings and refrigerate the leftovers in a Tupperware container and eat everyday until gone and then make another one. Doug likes his with salsa!

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