Tips for Cooking with Grass-fed Longhorn Beef

Steak on Grill

• Allow steak to thaw to room temperature.
• Rub grapeseed or olive oil on steak to prevent it from sticking to grill.
• Season steak with salt, pepper and whatever else you want to add for flavor. Heat grill to sear.
• Put steak on grill and leave for approximately 2 ½ minutes per side. A little flare-up is okay, but don’t leave steak in the fire so long it burns. Move it if grill flare-up gets too much.
• Grass-fed beef is best medium rare. If you cook to medium, it will be tougher than traditional grain-fed beef. Do not overcook!
• Heat fresh garlic, butter, rosemary in separate pan while grilling.
• Let cooked steak rest for a few minutes before serving. Drizzle butter, garlic, rosemary on before serving.

Steak in a Skillet

• Allow steak to thaw to room temperature.
• Season steak with olive or grapeseed oil, salt and pepper. We prefer grapeseed since it takes higher heat. May also use onion or garlic salt.
• Heat a cast iron skillet until you can’t hold your hand 1 inch over the surface for more than 3 seconds.
• Add steak; cook for 2 ½ - 3 mins each side.
• Press with finger to check for doneness… steak not feel mushy, but should not be hard either.
• Remove from heat and place on cutting board.
• Cover with foil and let stand for 5-8 minutes.
• Melt butter, smashed garlic clove and fresh rosemary for drizzle.
• Drizzle over steak, slice thinly and enjoy!

Longhorn Burgers

• Form patties; we usually make 3 per pound.  
• Rub a little grapeseed or olive oil on patties to prevent sticking; season with salt, pepper and whatever else you like. We use Tony Chachere’s for a little kick!
• Heat grill to medium/medium high (depends on the grill…hot, but not too hot)
• Put burgers on grill and cook for about 2 ½ to 3 minutes per side. Test burger by pressing on it…should be a little spongy but not mushy. Definitely should not be hard…you don’t want overcooked burgers!
• Add cheese during the last minute of cooking if you want to cheeseburger.
• Serve them up and enjoy.

Roast in Oven

• Allow roast to thaw.
• Preheat oven to 275 degrees.
• Season roast with grapeseed or olive oil, salt and pepper, garlic powder and onion salt.
• Heat a heavy, deep pot or Dutch oven… on medium high heat.
• Add roast and sear on all sides.
• Add carrots, onions, celery to pan. You may ½ cup of beef broth if you like.
• Put roast in pre-heated oven, 40-45 minutes per pound (use meat thermometer to check meat temp from time to time).
• Remove to cutting board, cover with foil and rest for 15 min.
• Slice and serve on warmed platter with juices drizzled over.

Fajita Meat in Skillet

• Season meat with salt, pepper, garlic powder and onion salt.
• You can add cayenne pepper if you want a little more zip to your meat.
• Squeeze one large lime onto the meat.
• Put seasoned meat into ziplock bag and pour a little barbeque sauce into bag with meat (not a ton but enough to coat the meat).
• Put in refrigerator overnight.
• Preheat grill on medium heat and put on fajita meat.
• Cook for 2-3 minutes per side and test to make sure it is medium rare (this will be the most tender temperature).
• Once you are done cooking meat, let it rest for a few minutes before cutting into fajita strips. Remember to always cut across the grain (perpendicular to the fiber lines in the meat).

Tenderized Cutlet – Chicken Fried Steak

• Allow cutlets to thaw to room temperature.
• Prepare 2 bowls: one with 3-4 beaten eggs and the other with seasoned flour (salt, pepper, garlic powder and onion salt – add a little Tony Chachere’s for a little kick). Don’t be bashful with the amount of seasoning you put in the flour.
• Use a cast iron skillet. Put grapeseed oil in skillet – not a lake of oil but enough that the bottom is covered. Heat pan with oil on medium high heat. Grapeseed oil is a high heat oil and will not burn as easily as regular olive oil.
• Once skillet is hot (test by dropping a little flour into the pan – if it sizzles and pops, you are ready). Add cutlets to the pan and sear for about 3 to 3 ½ minutes per side. If the pan gets too dry, you can add a little grapeseed oil to the mix while the cutlets are cooking.
• Remove finished steaks and let sit for a few minutes to rest.
• Enjoy.

Tenderized Cutlets for Fajitas

• Season steak with olive or grapeseed oil, salt and pepper. We prefer grapeseed since it takes higher heat. May also use onion or garlic salt.
• Heat a cast iron skillet until you can’t hold your hand 1 inch over the surface for more than 3 seconds.
• Add steak; cook for 1 ¾ - 2 mins each side.
• Remove from heat and place on cutting board.
• Cover with foil and let stand for 3-5 minutes.
• Thinly slice and enjoy.

Tenderloins

• Preheat oven to 500 degrees.
• Place on cookie sheet and season with salt and pepper.
• Cook at 500 degrees for 2 minutes per pound.
• Immediately turn off oven and let cook for 2 hours; NO NOT OPEN OVEN EARLY!
• Thinly slice and enjoy!



Recipes using Grass-fed Longhorn Beef

Longhorn Meat Loaf with Tasty Sauce

This is a delicious meatloaf recipe that works well for lean beef; it can also be made dairy-free and/or gluten-free.
The sauce is tasty and makes the whole dish!

• 2 lbs. of ground longhorn beef
• 1 cup of uncooked quinoa (may sub crushed Ritz Crackers)
• 1 cup of milk (may sub with Almond milk)
• 1 egg, beaten
• ½ cup ketchup
• 1/3 cup onion, finely chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• ¾ cup ketchup
• ¼ cup brown sugar
• ¼ cup apricot preserves
• 1 tablespoon good quality Balsamic Vinegar
• OR 1 tablespoon Worcestershire sauce

For Loaf:

• Preheat oven to 350 degrees.
• Coat a 5 ½ x 10 ½ -inch loaf pan with butter or cooking spray and set aside.
• In a glass measuring cup or bowl, combine milk and quinoa and cook in microwave for 1 min. Stir. This step is not necessary if using Ritz Crackers.
• In a large bowl, combine ground beef, egg, milk, quinoa or crackers, ½ cup ketchup, onion, salt and pepper. Mix well with hands until thoroughly combined.
• Put mixture into the prepared pan, smooth with a slight rise in the center (like a loaf of bread). Put on a baking sheet and bake in preheated oven for 1 ½ hours.

For Sauce:

• In a small bowl, combine ¾ cup of ketchup, brown sugar, apricot preserves and good quality Balsamic vinegar OR Worcestershire sauce. If your Balsamic Vinegar is too tangy, you can add an additional tablespoon of brown sugar or honey. Mix well.
• Spread half the mixture on the loaf evenly halfway through baking; save the rest for dipping or when serving. Let meatloaf sit for 15 minutes before slicing. Cut into approximately 10 slices, serve and enjoy.


Longhorn Chili

1 T olive oil
1.5 cups chopped onion
1/2 tsp minced garlic
2 lbs ground longhorn beef
3/4 tsp salt
1/2 tsp pepper
14.5 oz can diced tomatoes
6 oz tomato paste
1/4 cup chopped green onion
1 tsp Tony Chachere seasoning
1/2 ts cayenne pepper
1/2 tsp cumin powder
1/2 tsp garlic salt
1/2 tyme

Put olive oil in a large saucepan over medium hear, add onions, garlic and beef. Cook until meat is browned. Add salt and pepper. Stir in tomatoes, tomato paste, green onions. Add remaining seasonings. Stir and simmer for at least 20 minutes. Serve with warm tortillas and guacamole or avocado slices.


Ossu Buco

Our friend Chris Hight, chef/owner of Aventino's Italian Restaurant in Fort Worth, Texas shared his osso buco recipe with us. Enjoy!

4-2 inch osso buco shanks
4 medium carrots cut in half-inch pieces
4 celery stalks cut in half-inch pieces
1 large red onion cut in half-inch pieces
12 garlic cloves cleaning and smashed
1 cup of your favorite brown gravy mix
1 quart chicken broth
3 Roma tomatoes quartered
1 red bell pepper cut in half-inch pieces
1 green bell pepper cut in half-inch pieces
3 cups red wine or two beers
1 bay leaf
2 sprigs of rosemary
2 sprigs of thyme
1 orange juiced
1/2 teaspoon orange zest

Cut four pieces of butcher's twine 16 inches long. Tie a noose knot in each string larger than the osso buco is around. Tie each shank securing the meat around the bone. Salt and pepper the shank on both sides. Dredge shank in flour.



In a large frying pan preheat 3 cups of clear frying oil. Place all four shanks in frying oil until each side is light brown. Transfer Shanks to a large Dutch oven pot.



In a bowl mix the wine, chicken broth and brown gravy mix with a whisk In a large heated frying pan add vegetables bay leaf and brown gravy mixture. Heat this mixture until it comes to simmering boil.



Pour hot mixture on top of shanks in Dutch oven pot. Place tomatoes and fresh herbs on top of mixture.



Cover Dutch oven pot tightly with foil top with lid and place in a pre-heated 325-degree oven 4 hours.



Remove when shank meat starts to fall off the bone. Let stand for
20 minutes. Strain the juice from the stewed meat and vegetables for a delicious a jus sauce. Don’t forget to remove the strings!