Ed Callan
My blogs
Blogs I follow
| Industry | Agriculture |
|---|---|
| Location | Newark Ohio, Ohio, United States |
| Interests | Texas Longhorn Beef has been lean since before the first Spanish cattle came to the Americas with the conquistadors in 1524, Then the settling of the Spanish Missions throughout Southwestern North America. These cattle were the draft/work animals of the age. They pulled the logs, the plows etc. Meat was a by-product, "you didn't butcher your tractor". As Indians raids rattled Missions and settlers alike many of these Spanish cattle escaped into the wild and the strongest survived Nature and adapted to the bush and wild terrain. Any lack of resistance to diseases, insects, predator, or imperfect genetics died where they laid, not to propagate further. The Spanish horned cattle were on their own & man wasn't interfering with breeding. Only the strongest survived. Texas Longhorn cattle are healthy, naturally. Once disdained by ranchers on the plains because they didn’t succumb to disease carrying insects, and they didn't "fatten" like other European cattle, they are now treasured by Longhorn producers because of durability, easy calving, lower maintenance costs and 93 to 97% lean Beef. Any back fat, a quarter inch, compared to the European fat cattle, up to an inch, Longhorns have “just enough”. Meat packers and processors call the Texas Longhorns “Packer Friendly Beef”. There just isn’t any excess fat to trim. Your steaks, roasts and the ground Beef are muscle red. Not various shades of pink because of white fat dilution. |