We sell Longhorn beef on the hoof by the whole or side.
Studies show longhorn beef to be a healthier choice than regular beef and many other types of meat including chicken. Our ranch produced beef is free of antibiotics and hormones found in other meat sources, we use no animal byproducts in our feed. Longhorn provides an excellent choice of meat for your family. You can purchase a whole or half side of beef and have it processed at one of the processing facilities in our area. Supplies are limited however if you are planning to be in our area or located within a few hundred miles we will try to supply your needs. If you are interested e-mail us or call us at (505) 278-2520.
"Leaner beef products with less fat than provided in traditional beef will assist in reducing caloric intake. Reflecting fitness-diet-health concerns, consumers are interested in reducing fat consumption especially saturated fat and are concerned about cholesterol levels..."
| Meat | Calories | Protein grams | Fat grams | Cholesterol mgs |
|---|---|---|---|---|
| Ground Beef | 289 | 24.1 | 20.7 | 90.O |
| Lean Ground | 272 | 24.7 | 18.5 | 87.7 |
| Chicken, dk | 205 | 27.4 | 9.7 | 93.8 |
| Lamb chop | 216 | 30.0 | 9.7 | 95.8 |
| Pork loin | 190 | 28.6 | 9.8 | 79.6 |
| Pork chops | 202 | 30.2 | 8.1 | 82.7 |
| Lamb leg | 191 | 28.3 | 7.7 | 89.7 |
| Pot roast | 210 | 33.0 | 7.6 | 101.0 |
| Venison | 207 | 33.5 | 6.4 | 4.0 |
| Turkey | 170 | 29.3 | 5.0 | 76.6 |
| Top round | 180 | 31.7 | 4.9 | 84.6 |
| Chicken, lt | 173 | 30.9 | 4.5 | 85.7 |
| Longhorn | * | * | 3.7 | 61.5 |
source: longhorn data "Nutrient Density of Beef From Texas Longhorn Cattle;" Texas A&M; 1987. Other data: USDA, USA Today 11/29/91 *This study did not supply information on protein and calorie amounts for longhorn beef |
Muscle fat from Longhorn cattle was less saturated(41.8%) than from British crosses ... due primarily to greater levels of polyunsaturated fatty acids with a smaller increase in monounsaturated fatty acids. Long horn cattle had less fat in the longissimus muscle and the fat present was unsaturated. It is unknown the degree to which this difference in fatty acid composition is due to cattle type or to the level of fat present. What can be concluded is that at a similar marbling endpoint, Longhorn cattle had less longissimus muscle fat and it was less saturated. Sensory rating were similar across cattle types and all groups produced acceptable beef based on rating for sensory traits."
