What Grade of Beef Does Longhorn Steakhouse Use
Today, more than ever, people are constantly looking for better alternatives than packing house store cut meat. The old days of the butcher shops where the beef producers saw every step of the process has gone to the way side. Now you buy meat at the grocery store, unaware of where it came from, unaware of the health of the animal, unaware of the care taken to produce the very food you're planning to put on your family's table. At G&G Longhorns we're offering an opportunity to bring you back to the days of local homegrown grass fed beef- zero growth hormones or steroids raised at the foothills of the Blue Ridge Mountains in Madison County, Virginia. G&G Longhorns has been in operation for over 30 years and is dedicated to raising top quality Longhorns. Part of our program consists of raising grass fed non growth hormone Longhorns to the perfect age for tenderness and flavor. Nutritional Facts Cooking Tips Placing your order- Contact us for reserving your wholes, 1/2s, and 1/4s. Reserving your beef will be on a first come first serve basis, you will need to put down a $100 deposit that is credited to your final payment. We have butcher dates set up every two months so depending on when you put your reservation in will depend on the time frame. Once we take the animal to the butcher it takes roughly 14 days until the beef is ready to be cut, wrapped, and frozen. This will be vacuumed wrapped and USDA Stamped. The butcher will then give us the hanging weight of your portion (whole, 1/2, or 1/4) and you will be billed by G&G Longhorns. You will then be in contact with the butcher directly after we drop the animal off to select how you want your cow share cut. A cut sheet will be available allowing you to chose the cuts and sizes that will be turned into the butcher. Once the meat is ready the butcher will contact you about pick up. Cutting us out of that communication loop allows for little confusion. You will pay the butcher specifically for your butchering cost. Reserve your side of beef now by calling Bear Davidson at 540-687-0050 or emailing him by clicking HERE. Preparing for your beef- Your beef will be wrapped and frozen when you pick it up. Make sure you bring coolers with you. IF PICKUP IS NOT AN OPTION CONTACT US WE CAN HELP WORK SOMETHING OUT. Please make sure your freezer is ready. You'll need about 1 cubic feet of space for every 30lbs of meat. Longhorn Beef Pricing 1/4 beef- Will likely yield approximately 60-140lbs Beef Packages and Bundles- We do not sell individual cuts. Only packages and bundles. Please follow us on Facebook to see what we have available. FAQ's Longhorn Beef
Longhorn is "the other red meat", much healthier than the beef is you bought at the grocery store. The beef tests lower in cholesterol and higher in protein, "also higher in vitamin A, CLAs and Omega 3 fatty acides, all crucial in reducing cholesterol, diabetes, cancer, and high blood pressure" (http://houston.culturemap.com/news/restaurants-bars/11-18-12-09-50-longhorn-beef-its-whats-for-dinner-at-a-growing-number-of-houston-restaurants/#slide=0)
The one thing about Longhorn beef is it is much leaner than Angus. Because of that your cooking windows are much shorter than with an Angus steak. The most common problem is folks OVER cook the Longhorn and you'll hear them say "Longhorn is tough." Well, that's because they over cooked it. The best aged steak in the world is tough if you cook it wrong. So here are some tips to help ():
How to buy our grass fed Longhorn beef
Cow Shares- Animals by the whole, by the 1/2, and limited amount of 1/4s for sale.
OR
Beef Bundles and Packages- We have multiple price points and packages on beef bundles and packages. From a combination of steaks and ground, something to fit every household.
Beef Bundles and Packages will be sold on a first come first serve basis and sells out fast! Keep up with us on Facebook and find out when we have beef coming in. We price them and list them as they come in.
OR
Retail- We have some beef in great locations like Yoder's in Madison, VA or Spera Butchering in Spring City, PA. Stop by either of those locations and check them out.
Wholes, 1/2s, and 1/4s
$5/lb on the hanging weight for a whole
$5.50/lb on the hanging weight for a half
$7/lb on the hanging weight for a quarter
*all this includes the processing fee.
1/2 beef- Will likely yield approximately 130-300lbs
Whole beef- Will likely yield approximately 300-600lbs
*Please note, the hanging weight and the approximate yield weight are not the same. During the butchering process the animals are de-boned.
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Source: http://www.gandgtexaslonghorns.com/Default.aspx?id=648&Title=LonghornBeef
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