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!
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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. ​​
