Cooking Tips
General Notes:
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First and foremost: Texas Longhorn beef is much leaner than any other beef you might purchase at the store. This will result in much lower cooking times; 30-50% faster.
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If you're a hunter; it's similar to cooking with elk, venison, or bison.
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Plan to cook your meat one level rarer than you typically prefer. HOWEVER, medium rare (or a light pink) is the most 'done' we recommend. If you cook it longer, the higher chance you have for an overcooked and tough piece of meat.
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Grass-fed Longhorn should either be cooked hot and fast (grill and broil) or low and slow (stovetop or Slow Cooker).
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Broiling your beef? Two pro tips for you: 1. Broil slightly frozen steaks to lock in the juices. 2. Beef should be 3-4 inches away from heat
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We recommend roasts be cooked at 275 degrees.
Steaks
500+ degrees on the grill (or as hot as you can get it). On our grill we use Grillgrates to help with temperature distribution and moisture retention. With our 1.25" steaks, I throw the steak on for 60 seconds, rotate 90 degrees and cook for an additional 60 seconds. This gives the steak a great look and locks in the flavor. I flip the steak, cook for 60 seconds, rotate 90 degrees, and leave for the remaining cooking time. Call it cheating, but I cook with a digital thermometer in the meat. As soon as it approaches 125 degrees they're coming off. Cover and let rest for 5-10 minutes and enjoy. I only season with a little salt and pepper as the meat can stand alone.
Burgers
A burger is not a steak; so you don't necessarily want it rare. However, if you overcook, you'll have a nice hockey puck. Of note, when forming your patties, you don't have to worry about shrinkage. There's so little fat there's nothing to burn off.
Grill: Same as with steaks, we use Grillgrates to cook our burgers. They really help keep the fire from burning off all the fat. I like to cook a 1/4# patty at a medium to high heat (just a little slower than a steak) for about 3 minutes per side, until desired doneness. Avoid overcooking!
If you don't want to risk hockey pucks off the grill, throw your patties in an ole' iron skillet. These are my personal favorite as you lose very little fat/grease.
