How to enjoy your Longhorn Beef! Our steaks are best enjoyed rare to medium, our roasts are "low & slow" and our ground will cook up much quicker with a 95% leanness ratio. See below for specific directions.
Ground Beef: Add olive or preferred cooking oil, mayonnaise, bacon fat, whatever “fat” you choose for your personal taste when mixing ground for homemade patties or Meatballs. Lower the grilling or frying temp to medium and your patties or meatballs will cook up much quicker than commercial beef. Browning the ground is best done at medium temps; it will brown quickly with little to no drainage. The pre-pressed patties will cook up quickly, as they were pressed at the processor and do not have any added fat content.
Steaks: We recommend marinating a few hours or overnight. If you can't wait that long (we don't!), thaw in cool water. Reduce cooking time; sear each side about 3 - 4 minutes then turn the heat down or remove from heat. The beef will continue cooking to perfection without additional heat. Our steaks are best enjoyed rare to medium. For a well-done steak, prepare as the rare to medium, remove from heat to covered dish and let set 4 -6 min to finish cooking. You may also enjoy a “flash grill/broil” finish.
Roasts: Chucks are best done in a slow cooker or in a covered roasting pan in an oven at no higher than 275 degrees. Add up to 1 cup of fluid per pound of beef (broth, water, cooking oil, etc.). DO NOT USE A RACK and searing is not required. The longer cooking time and lower temp, the better the results. You may prepare your Prime Rib (whole Rib Eyes roasts), Sirloin Tip, Eye of Round or London Broils as you do commercial beef, add additional fluid and reduce the cooking time. Briskets are best done at 150 degrees for 10+ hours, completely sealed in foil with ½ to 1 cup of fluid added. Let stand approximately 1 hour before slicing. When smoking our briskets, keep the moisture to them as there is less fat content and your brisket will smoke up much quicker than commercial beef.
Stew, Kabob & Beef Tips: The stew beef is cut primarily from the belly and neck and may contain 'silver lining'. Sear at medium-high heat in olive or other oil. reduce the temp to simmer, add additional water to help soften the morsels. Simmer for at least 2 hours prior to serving for the best results. If using in a slow-cooker, treat as you would the chuck roast. The kabob is cut from the whole sirloin, and is trimmed of most fat and all bone. We recommend marinating (use recipe listed under steaks if you wish). Cut in smaller pieces to use for stir-fry. One pound package will make up to 3 kabob skewers, depending on desired piece per skewer. Beef Tips are typically cut from the round and/or chuck and will have very little fat. Prepare as the roasts above for optimal results.
Bratwurst: Our brats are filled with our extremely lean grass-fed beef and cook up much quicker than commercial beef brats. Thaw completely then grill, fry or broil until sizzling. You won't believe the incredible flavor, and the natural juiciness without the fat! Dice up and toss with peppers & onions, or add to your favorite pasta sauce recipe.
Also keep in mind, the size you start with is close to the size you'll yield. Very little shrinkage! Longhorn is so lean and healthy and does require different prepping procedures. Enjoy experimenting and share your experiences with us.
Longhorn Recipes! We have some great recipes to share and we hear you all have some you'd like to share as well! We're excited to learn how you are feeding your families with Longhorn beef. Use the form below to share your recipes with us. Below the form are a few recipes already shared with us!
Beef Stroganoff: 2 lbs cube steak cut into thin strips and coated in salt and pepper to taste all purpose flour 2 tablespoons olive oil 2 tablespoons butter Fresh garlic cloves 12 oz sliced fresh shiitake mushrooms 1 (10 3/4 oz) can beef broth (sometimes I add about 1/2 of another can) 1 (10 oz) can cream of mushroom soup 1 cup sour cream cooked egg noodles
Directions Season the steak strips with salt and pepper (generously), then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan.
Add the mushrooms and garlic (sliced) to the pan drippings. Sauté for a few minutes, Sprinkle with 2 teaspoons flour.
Put the steak back into the pan with the mushrooms and garlic. Add the cream of mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed.
Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
Mother's Divine BBQ Beef: Chuck Roast (2+ lbs) 1 Large Onion, chopped 2 Tbsp vinegar 2 Tbsp lemon juice 1 Cup Ketchup 3 Tbsp Worcestershire sauce 2 Tbsp brown sugar 1 Tbsp yellow mustard 2 Tsp chili powder 1/2 to 1/3 Cup water 1/2 Cup diced celery 1 Tsp each salt & pepper
Thaw the roast. Brown in olive or other desired oil over med/high heat.Remove from heat. In a heavy roasting pan or slow cooker, mix all ingredients together and pour over roast. Cook at 275 (or low/med on crock pot) for not less than 4 hours, 5 - 7 hours optimum. Cool and pull apart, mixing well in the sauce. Enjoy on toasted buns, over chips or however you love your BBQ!
Buttered Steak: Use a London Broil, 1.5# to 4# depending on how many persons you'll be serving! In a cast-iron skillet (my preference, but any heavy skillet would work), brown on medium heat a whole stick of butter with 2 - 3 tbsp of olive oil and 2 - 3 tsp (or more) of fresh minced garlic. Sear the London Broil on each side for just 2 - 3 min, and remove from heat. Turn heat off for now. Let the London Broil stand for 10 minutes before slicing, then slice at an angle, against the grain, in very thin slices. The center of the roast will be near to fully raw. Once the entire roast is sliced thin (this can take a while for larger roasts), turn the heat up on the browned butter/garlic mix to medium heat. Per serving, add the sliced roast to the butter mixture and heat to desired finish. Remove from heat and serve! Can be served on a hoagie bun and topped with provolone cheese for a "cheese steak" type meal. We usually serve with side salad and rice or mashed potatoes.
Slow Cooker Beef Tongue Tacos: 1 Beef Tongue, removed of membrane and skin 16 oz Beef Broth, low sodium 1/2 Sweet Onion, sliced 6 Garlic Cloves, peeled and crushed 2 Bay Leaves 1 Tablespoon Worcestershire Sauce 1 Tsp of Cumin Salt and Pepper, to taste
Place the tongue in a slow cooker and cover with beef broth. If needed add water. Add the onion, garlic, bay leaves, Worcestershire and Cumin. Season with salt and pepper. Cover and cook on low for 8 hours. Remove the tongue and shred the meat.
2 T Canola Oil 6 Tomatoes, roughly chopped (I like Italian) 3 Serrano or Jalapeno peppers, roughly chopped (I remove the seeds) Salt and Pepper, to taste
Heat oil in skillet and cook tomatoes and peppers until softened. Remove from pan and blend until slightly chunky.
1 Diced Onion
Keeping the oil in the pan from above, cook onion until softened. Add the tomato/pepper mixture and cook 4-5 minutes.
Corn or Flour Tortillas 1 Lime, 1/8 slices
Heat tortillas according to package. Place shredded tongue into a tortilla, top with salsa and squeeze on lime juice. Could add cheese and avocado, if desired.
"For every beast in the forest is mine and the cattle upon a thousand hills." Psalm 50:10