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Texas Longhorn Beef

Most people know that Texas is the Lone Star State, but have you heard of the Longhorn State? Ranchers in Texas are known for raising sturdy Texas Longhorns. The sharp and pointy long horns of this breed live up to its name and are very attractive to tough cowboys and cowgirls.


Cattle ranchers have a long appreciation for Texas Longhorns as these cattle possess historical significance in Texas, boosting its economy after the Civil War up until this day. Building a relationship with your Longhorn Cattle is quite similar to your human relations. Each Texas Longhorn has a unique personality, with their preferences and styles.


Texas Longhorn Beef Trivia

  • Texas Longhorn cattle is a descendant of the first new world cattle brought by Christopher Columbus. Genetic mapping traced their lineage to the ancient aurochs of the Middle East, Europe, and India.
  • Notable as sturdy breeds, Texas Longhorns roamed the wilderness of Texas. They went almost extinct because several agricultural developments lead farmers to favor more profitable breeds. In the early 1920s, the survival of Texas Longhorns can be credited to a ranch in Oklahoma.
  • No two Texas Longhorns have the same shape and curve. Longer horns are straighter than the lesser and curvier varieties.

Texas Longhorn Beef Buying Guide

Texas Longhorn beef is perfect for the health-conscious consumer. You can choose among the different cuts in your local butcher shop.

Chuck – this includes Flat Iron, Chuck Steak, Chuck Roast, and Boneless Short Ribs

Short Plate Also called a Skirt Steak, this is a cheap and delicious cut.

Brisket – This cut comes from the lower chest or breast. Brisket is tough and should be tenderized for long hours. It is usually used to make corned beef and pastrami.

Shank – This cut from the upper leg is famously used in the traditional French stew Beef Bourguignon

Flank – the Flank comes from the abdominal muscles. This steak cut can be sued to make fajitas and other stir-fried dishes. It’s best to be marinated to and braised, grilled, broiled, or pan-fried to maximize its tenderness.

Loin – this includes the Porterhouse, T-Bone Steak, New York Strip Steak, and Tenderloin or Filet Mignon

Ribs – Beef ribs usually consist of Ribeye, Prime Rib, Rib Roast, Back Ribs, and Short Ribs

Texas Longhorn Beef Production & Farming in Texas

Texas Longhorns were almost extinct because Texan farmers favored the Angus and Hereford breeds. In the 1870s, buffalo herds were slaughtered and the rise of the barbed wire fences ended the open-range dominance of the Longhorn. Controlled breeding was then developed to raise cattle that grew faster than the Longhorns. Thus, Longhorns were bred with Durhams, and with Herefords. This interbreeding almost tainted and almost wiped out the pure genetic framework of the Texas Longhorns. By the 1920s, only a small, purebred herd remained.



Texas Longhorn cows are said to have Iberian origins and are closely related to the aurochs of the Middle East, interbreeding with the aurochs from Europe and India. As part of the original new world cattle breeds, they were introduced between 1493 and 1512 as a food supply. When the Spaniards reached Texas, some of the captive Texas Longhorn cows escaped and became feral for over 200 years. Eventually, their breed evolved to become hardy cattle, tolerant to droughts and food scarcity.

Texas Longhorns declined when the agricultural land of Texas was developed to accommodate crop farms and ranches. During that time, Texas Longhorns were not considered to be valuable breeds because they lacked tallow and they were unable to gain weight easily.

Charles Schreiner III, a descendant of Captain Charles Armand Schreiner, founded the Texas Longhorn Breeders of America. He brought Texas Longhorns into the spotlight upon leading the cattle drive of Longhorn cattle from San Antonio to Dodge City.

Finally, in 1995, Texas Longhorns were officially declared as the State Mammal.

Enjoying Texas Longhorn Beef

Grass-fed Longhorn lean ground beef is one of the healthiest meat varieties. Health-conscious consumers often prefer this breed as it has lower fat and cholesterol contents, and has a tender and meaty mouthfeel. There are several Texas Longhorn Steakhouses that mostly uses the ribeye steak cut because it is a well-marbled, tender, and highly flavorful meat that cooks well in high heat.



Fresh Texas Longhorn beef should be refrigerated to prevent spoilage and contamination. Refrigerated Steak cuts must be consumed within 3 to 5 days if refrigerated and up to 6 to 12 months if frozen. Meanwhile, frozen roast beef can also last 3 to 5 days in the fridge and 4 months to 1 year in the freezer.

Be more cautious of leftover cooked meat especially if they have been exposed to room temperature for several hours. However, adequately cooled and hygienically prepared cooked meats can be refrigerated for 3 to 4 days or frozen for 2 to 3 months.



Texas Longhorn Beef is a leaner and less-fattier meat.  It’s best made into ground meat and transformed into burger patties or as a main component for meat sauces. However, the best way to consume it is to roast it or serve it as a steak with organically grown vegetables, make it into a hearty brisket or poke it with a skewer for the perfect Texas barbecue.



Texas Longhorn Beef is rich and flavorful, packed with nutrients and minerals.


Vitamin B: Foods rich in Vitamin B include whole grains, fruit, and meat. Vitamin B6, B9, and B12 are some of the building blocks of the body, creating energy, and muscle function. A lack of these vitamins would result in anemia, skin disorders, mood changes and irritability, poor muscle coordination, and memory lapses.


Vitamin E: Although beef has a low Vitamin E content, eating meat can still supplement Vitamin E absorption in the body. It’s essential for the function of the immune system and helps fight free radicals.


Choline: Choline regulates the neural function and is a key player in maintaining the liver.


Omega 3 Fatty Acids: This is essential in brain function and the over-all wellness and repair of the body. Omega 3 Fatty Acids in meat help fight depression and is commonly known to help visual and neurological development in babies.


Beta Carotene: This antioxidant is known to prevent cancers and heart diseases.


Protein: Everyone knows protein contributes to cell repair and muscle development. Protein gives the body a good structural framework and is an essential component in muscle building and endurance training.




  • Serving Size: 1 Serviing
  • Calories: 170
  • Carbs: 0g 0%
  • Sugar: 0g 0%
  • Fiber: 0g 0%
  • Protein: 25g
  • Fat: 7g 11%
  • Saturated Fat: 3.5g 18%
  • Trans Fat 0g 0%
  • Cholesterol 60mg 20%
  • Sodium 80mg 3%
  • Vitamin C 0%
  • Vitamin A 0%
  • Calcium 0%
  • Iron 15%

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