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 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.
·
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.
**Taken
from the Texas Longhorn Breeders Association of America
pamphlet
"Texas
Longhorn Beef for a healthier lifestyle"
