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Tell Me about Longhorns
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<blockquote data-quote="Running Arrow Bill" data-source="post: 74129" data-attributes="member: 9"><p>Addendum: Some suggest to sear the Longhorn meat on both sides for 30 to 60 seconds to seal in juices and then finish cooking it over low heat. On the Longhorn roasts or thick steaks we usually cook at about 250 to 275 deg. F. Longhorn meat is approximately 95% lean and lower in cholesterol and saturated fat than chicken and other common meats. Almost no shrinkage with the ground beef and barely enough natural fat to cook it. Tenderness seems to depend on the animal, its age, how it was or wasn't fed, etc. We try to hang ours about 21 days before cutting up.</p></blockquote><p></p>
[QUOTE="Running Arrow Bill, post: 74129, member: 9"] Addendum: Some suggest to sear the Longhorn meat on both sides for 30 to 60 seconds to seal in juices and then finish cooking it over low heat. On the Longhorn roasts or thick steaks we usually cook at about 250 to 275 deg. F. Longhorn meat is approximately 95% lean and lower in cholesterol and saturated fat than chicken and other common meats. Almost no shrinkage with the ground beef and barely enough natural fat to cook it. Tenderness seems to depend on the animal, its age, how it was or wasn't fed, etc. We try to hang ours about 21 days before cutting up. [/QUOTE]
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