Additional Tips
- Texas Longhorn beef cooks quickly due to its low fat content. Fat acts as an insulator. Heat must penetrate the fat before it begins to cook the meat. Lower fat means a faster cook time.
- Longhorn beef does not require additional fat for cooking. The natural fat is enough to cook your meat to perfection. However, you can certainly add a healthy cooking fat of your choice like tallow, grass fed butter, coconut or olive oil.
- There is little shrinkage in Longhorn beef.
- To broil, position the meat 3-4 inches from the heat. Watch it closely while cooking to achieve desired doneness. Broiling slightly frozen steaks keeps them juicier.
- A medium-hot fire works best in grilling. Add damp mesquite or cherry wood chips to the fire for extra flavor. Remember, the meat cooks quickly so watch it carefully.
- Longhorn beef roasts should be cooked at 275 degrees F. A meat thermometer is recommended to monitor desired doneness.
- Ground beef should have an internal temperature of 160 degrees F.
- For steaks, salt your meat ahead of time with kosher salt up to a day or two in advance but a minimum of 30 minutes. Salting early seasons the beef all the way through and it’ll be more moist and tender.