Longhorn Beef

How Types of Meat Compare Nutritionally

(Information based on 3.5 oz serving)

Meat Calories Cholesterol (gms) Fat (gms) Protein (gms)
Longhorn 140 61.5 3.7 25.5
Ground Beef 289 90 20.7 24.1
Top Round 180 84.6 4.9 31.7
Pot Roast 210 101 7.6 33
Pork Chops 202 82.7 8.1 30.2
Pork Loin 190 79.6 9.8 28.6
Lamb Chop 216 95.8 9.7 30
Lamb Leg 191 89.7 7.7 28.3
Chicken, Dark 205 93.8 9.7 27.4
Chicken, White 173 85.7 4.5 30.9
Turkey 170 79.6 5.0 29.3
Venison 207 4 6.4 33.5

Source: Longhorn data “Nutrient Density of Beef From Registered Texas Longhorn Cattle; Texas A & M; 1987. Other data: USDA, USA Today 11/29/91. Pope Lab, Inc. Dallas, TX.

Cooking Tips

The one thing about Longhorn beef is it is much leaner than Angus, so your cooking windows are much shorter. The most common problem is folks OVER cook the Longhorn, which causes it to be tough. The best aged steak in the world is tough if you cook it wrong. Here are some tips to help:


  • Your Longhorn will cook 30-50% faster than Angus beef.
  • You will prefer to eat your meat a little bit rarer than you are used to. If you normally eat your Angus steak medium rare, you will want to try your Longhorn steak rare.
  • Medium and well done are not going to be the best showing of your Longhorn. Medium rare, or a light pink, is the most 'done' we recommend cooking Longhorn.
  • Hamburgers, if you cook them as long as you're used to, will be dry and crumbly. There's not a lot of fat in Longhorn to insulate and increase the cooking time; therefore, burgers WON'T shrink on the grill and there'll be NO grease in the pan.
  • No additional fat needs to be added when cooking Longhorn beef but, if desired, you can spray your pan or grill with olive oil.

Why Should You Buy Longhorn Meat?

Beef is grass fed, NO growth hormones or steroids.

Low in fat, cholesterol, and calories.

Processed and packaged at a LOCAL qualified USDA facility.


Ground Beef @ $6.00/lb

Steaks @ $16.00/lb

Roasts @ $13.00/lb

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