Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Grass fed beef taste
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Running Arrow Bill" data-source="post: 698730" data-attributes="member: 9"><p>Since 2001 we have slaughtered one of our Longhorn cattle each year. We have, however, found a "secret" to getting high quality meat:</p><p></p><p>Slaughter the animal (bull, steer, heifer) between age of 12 and 18 months. Seems to make little difference if the animal is a bull or steer or heifer.</p><p></p><p>Pick one with a good BCS (not a skinny "cull"). The ones reserved for "hamburger" or other cuts (age 18 to 30 months) will also have decent Tenderloin, Ribeye, NY Strip, or Sirloin steaks. Older animals (over 30 months) only grind into hamburger or make into smoked sausages, beef sticks, or jerky. The ground beef will be naturally around 98 to 98% lean without any extra fat mixed in when grinding.</p><p></p><p>Yes, the meat is a "touch gamey" (but not near as gamey as deer meat, etc.) unlike the highly marbled other breeds. However, it doesn't have the "greasy" aftertaste that the Continental and European breed meat does. You either like the Longhorn meat or you don't...</p><p></p><p>Since there is little excess fat and marbeling, cook on low to medium heat. Cook roasts at 275 deg. F., or in a slow cooker. Sear steaks or burgers on both sides to hold juices in and then periodically flip over to finish cooking.</p><p></p><p>On a note: There will be "tough" meat from any breed and with cooking improperly.</p><p></p><p>No...you probably can't cut a Longhorn steak or roast with your fork...and, probably few other breeds/cuts too for that matter. But, it is amazing what slow cooking a LH roast will do!</p><p></p><p>Since we've been eating LH beef for 8 years, we'll never go back to eating the other breeds (foreign or domestic)...at least as long as we have access to LH beef...</p></blockquote><p></p>
[QUOTE="Running Arrow Bill, post: 698730, member: 9"] Since 2001 we have slaughtered one of our Longhorn cattle each year. We have, however, found a "secret" to getting high quality meat: Slaughter the animal (bull, steer, heifer) between age of 12 and 18 months. Seems to make little difference if the animal is a bull or steer or heifer. Pick one with a good BCS (not a skinny "cull"). The ones reserved for "hamburger" or other cuts (age 18 to 30 months) will also have decent Tenderloin, Ribeye, NY Strip, or Sirloin steaks. Older animals (over 30 months) only grind into hamburger or make into smoked sausages, beef sticks, or jerky. The ground beef will be naturally around 98 to 98% lean without any extra fat mixed in when grinding. Yes, the meat is a "touch gamey" (but not near as gamey as deer meat, etc.) unlike the highly marbled other breeds. However, it doesn't have the "greasy" aftertaste that the Continental and European breed meat does. You either like the Longhorn meat or you don't... Since there is little excess fat and marbeling, cook on low to medium heat. Cook roasts at 275 deg. F., or in a slow cooker. Sear steaks or burgers on both sides to hold juices in and then periodically flip over to finish cooking. On a note: There will be "tough" meat from any breed and with cooking improperly. No...you probably can't cut a Longhorn steak or roast with your fork...and, probably few other breeds/cuts too for that matter. But, it is amazing what slow cooking a LH roast will do! Since we've been eating LH beef for 8 years, we'll never go back to eating the other breeds (foreign or domestic)...at least as long as we have access to LH beef... [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Grass fed beef taste
Top