Texas Longhorn question

[Critter Keeper]

DH and I are newbies to Longhorns, so I need some advice. I have heard that they are only good for hamburger meat beacause it's so lean. Is this true, or are people just comparing them to Angus? I'm sure there is a difference, but are there any other cuts of meat that are good?

[Karin L]

There are some breeders around that are putting more emphasis on the muscling side of Texas Longhorns and other things, and I'm sure given the feed quality and time to finish out they'd make as good beef as Angus.

I think the Angus influence has really set lower standards for other breeds of cattle that are just as good as or even better than Angus. JMHO.

[Critter Keeper]

Thanks Karin L. I have heard others say the same thing about Angus. Don't get me wrong, I do love an Angus ribeye (there are plenty of them that live next door). I guess we will just have to try the Longhorns and see for ourselves what we think. Or maybe cross one with Angus?

[Karin L]

There have been folks who have crossed LH with some british breeds and have gotten great results. Wouldn't hurt to try.

[wr]

I've raised longhorns for a good many years and the meat is excellent. It isn't heavily marbled like conventional beef breeds but I hang mine for 21 - 28 days and have never had tough meat. They do take longer to finish a longhorn than traditional beef breed but that's a matter of preference. I'm at work and can't check facts for you but longhorn meat has considerably less cholesterol.

It is likely goes without saying that if you're butchering a longhorn, your cuts will be somewhat smaller than some other breeds.

[Critter Keeper]

Thanks for the input Karin L and WR... I will keep those tips in mind. I only know of one other person around here that has LH, so there's not to much local input to be had (except "Those LH's aint good for nothin" ). Now if it were Angus, that would be a different story I guess we just had to be the black sheep