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<blockquote data-quote="Anonymous" data-source="post: 6391"><p>> My family raises Longhorn &</p><p>> crosses. We eat both and I prefer</p><p>> the Longhorn meat to any other. We</p><p>> do not allow the meat packer to</p><p>> add any fat to our hamburger - he</p><p>> thought we were crazy! But it</p><p>> holds together just fine. You must</p><p>> learn how to cook Longhorn meat</p><p>> including the hamburger.</p><p>> Overcooking it will make it</p><p>> terribly tough and tasteless. It</p><p>> takes much less time to cook the</p><p>> Longhorn meat than more fatty</p><p>> beef.</p><p></p><p>> I highly recommend the "Texas</p><p>> Longhorn Cookbook & campfire</p><p>> tales" from the TLBAA (check</p><p>> it out at amazon.com for the best</p><p>> price). Also, the scientific</p><p>> research regarding Longhorn meat</p><p>> prove that Longhorn meat contains</p><p>> less cholestrol than chicken</p><p>> breast does. This is a definite</p><p>> added bonus for us!</p><p></p><p>> I've tried all types of beef</p><p>> including Angus and I will take</p><p>> Longhorn over any of it. It has a</p><p>> great flavor, it's got way less</p><p>> fat, and it's healthier for me and</p><p>> my family.</p><p></p><p>> I know that other cattle breeds</p><p>> can be made lean as well - my dad</p><p>> did it with herefords for years.</p><p>> But the Longhorn is naturally</p><p>> lean, and naturally posses a lot</p><p>> of other good qualities such as</p><p>> calving ease, survival on little</p><p>> food or water, great milk</p><p>> production, and they pass on great</p><p>> genetics to each generation.</p><p></p><p>> I cherish opinions - both informed</p><p>> and uninformed. I can appreciate</p><p>> the informed opinion much more. So</p><p>> if you haven't eaten Longhorn, why</p><p>> not give it a try before you</p><p>> condemn it?</p><p></p><p>> I love the Longhorn breed but to</p><p>> each his own. God bless.</p><p></p><p>I just got my first taste of Longhorn about three weeks ago. Four of us went in on one. The guy we bought him from wanted to grain him for awhile for us, But I thought the idea was to keep him lean so he picked out the one wih the best carcass for us and we made the deal. He gave us a .10 per lb for not graining him. I find the meat to be juicy with excellent flavor for not having eny fat in it. The chuck steak was a little gristly. You are right about overcooking making it tough and it is easy to over cook. Although not as tender as some fatty meat I noticed it doesn't leave me feeling blozay afterwards like the fatty meats do. Our biggest complaint is that the hamburger is greasy. The butcher added fat to it even though we asked for no fat to be added. All in all I am happy with the Longhorn meat and will go back to the guy I bought from, but may change butchers. I'm going to ask my sister for the cook book for my birthday. Thanks!</p><p></p><p>Griff</p></blockquote><p></p>
[QUOTE="Anonymous, post: 6391"] > My family raises Longhorn & > crosses. We eat both and I prefer > the Longhorn meat to any other. We > do not allow the meat packer to > add any fat to our hamburger - he > thought we were crazy! But it > holds together just fine. You must > learn how to cook Longhorn meat > including the hamburger. > Overcooking it will make it > terribly tough and tasteless. It > takes much less time to cook the > Longhorn meat than more fatty > beef. > I highly recommend the "Texas > Longhorn Cookbook & campfire > tales" from the TLBAA (check > it out at amazon.com for the best > price). Also, the scientific > research regarding Longhorn meat > prove that Longhorn meat contains > less cholestrol than chicken > breast does. This is a definite > added bonus for us! > I've tried all types of beef > including Angus and I will take > Longhorn over any of it. It has a > great flavor, it's got way less > fat, and it's healthier for me and > my family. > I know that other cattle breeds > can be made lean as well - my dad > did it with herefords for years. > But the Longhorn is naturally > lean, and naturally posses a lot > of other good qualities such as > calving ease, survival on little > food or water, great milk > production, and they pass on great > genetics to each generation. > I cherish opinions - both informed > and uninformed. I can appreciate > the informed opinion much more. So > if you haven't eaten Longhorn, why > not give it a try before you > condemn it? > I love the Longhorn breed but to > each his own. God bless. I just got my first taste of Longhorn about three weeks ago. Four of us went in on one. The guy we bought him from wanted to grain him for awhile for us, But I thought the idea was to keep him lean so he picked out the one wih the best carcass for us and we made the deal. He gave us a .10 per lb for not graining him. I find the meat to be juicy with excellent flavor for not having eny fat in it. The chuck steak was a little gristly. You are right about overcooking making it tough and it is easy to over cook. Although not as tender as some fatty meat I noticed it doesn't leave me feeling blozay afterwards like the fatty meats do. Our biggest complaint is that the hamburger is greasy. The butcher added fat to it even though we asked for no fat to be added. All in all I am happy with the Longhorn meat and will go back to the guy I bought from, but may change butchers. I'm going to ask my sister for the cook book for my birthday. Thanks! Griff [/QUOTE]
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