Longhorn vs. Angus
 

To go along with my Jess Hall's order, I bought 1/2 of an Angus from a local farmer. :D That cow gave it's life for a good cause... and with every bite he is becoming a legend. Well... the same farmer had a Longhorn come ready and I just picked up a 1/4... because I wante to try some.

What is the practical difference (cooking and eating wise) between longhorn and an angus?

I know in general terms the Longhorn has a better yield (less fat on the carcass that eventually gets trimmed away) but beyond that.. ???

Are you sure it was a cow and not a steer? ;)

I grew up in Longhorn country and don't remember it being a popular dinner fare. It think it was (in the '50s and '60s) more of a tourist attraction like the Jackalope. :D Actually, it was probably an effort to bring back the breed from near extinction.

We raised Black Angus in Oklahoma. Being leaner, the LHs will be tougher, but, perhaps, healthier. I like well marbled beef because it's easier to chew. :)

Pat

If it goes "MOOO" its a cow as far as I'm concerned. :D

If it goes 'moo' it's cattle - a cow, a heiffer, a bull, or a steer - at least in Texas where a few of the critters can still be found. ;)

Richard's $.02 :munchin

It is about how they are fed out and butchered. Longhorn is leaner than any other beef cattle, and usually tastes pretty good. The Angus association has capitalised on an exceptional marketing campaign for years. it does seem to marble out better too, but I'll bet the critter you bought did not hang long enough to marble. The best tasting and tender beef I have ever had, raised, was a holsteen.

Hereford for me...although Beefalo makes some good brisket. ;)

Richard's $.02 :munchin

Grain fed vs. Grass fed
 

Another variable to throw into the mix is how the beeves (yes, that is the proper plural, I am a native Texan. We know these things.) were fed. Grain fed beef is more tender and is more apt to become marbled. Longhorns are traditionally grass fed and then finished off at the feedlot with grain before slaughter. The grass feeding produces leaner beef and more utility grade meat rather than a higher grade like choice or prime.

Another factor that affects the meat quality is the age of the animal at the time of slaughter.

More Bovine terminology:

Bull - non - castrated males
Steers - castrated males
Heifers - females that have not been bred and have not produced calves
Calves - any bovine under the age of a year or not yet weaned
Yearling - weaned cattle (sometimes feeder calves between one and two years)

Sorry about the Texan joke...but that is the sort of things we learn around 4th grade in 4H and FFA.

That's what I like about PS.com. You never know what you might learn.

Both the Angus and this were grass fed, grain finished then the carcass hung for about 10-14 days. (I can't remember exactly what he said). The meat was then vacuum packed and hard frozen. I have no idea how old it was.

The Angus has been eating great. Need to try the longhorn this week.

ABC 123, most prime meat is dry aged for 14 - 21 days, as stated earlier its all about the marbeling. What section was the 1/4 you purchased?

Chef Penn!

I got a 1/2 angus.

then got basically 1/2 of 1/2 of a longhorn. Got a little bit of everything. The first thing that struck me was that the cuts of meat were generally smaller... but it was a smaller animal, so that's understandable. From what I've read, the Longhorn has less fat in general and therefor has a higher yield. That, and the fact that I've heard it is a leaner, healthier meat is what made me want to try it.

So when is BBQ, or in the Colloquialism of a native Philadelphian; didgaeatyet?

I looking forward to a BBQ'd Longhorn this year...Bevo!:D

Boomer Sooner

May be tougher than you'd like - y'all might have to stick with crow. :p

Richard's $.02 :munchin

What does hanging have to do with marbling?

I've already digested my fair share of crow, thanks. Darrell served a particularly tough variety to swallow. Hopefully Bevo Burgers are on the menu this year:D