Thanks to Texas longhorn beef, today’s health-conscious consumer doesn’t have to avoid tender juicy steaks. Not only is Longhorn beef leaner than that of other breeds, it is also lower in saturated fats. The flavorful Longhorn beef has less cholesterol and calories than chicken.
If a Japanese farmer decided to import high quality American cattle and breed them with her own Black Tajima-ushi (the specific and only breed that is actually Kobe beef), would it be right for her to sell the resulting product as "Super Premium Japanese-style American Texas Longhorn Beef"? Olmsted seems to argue that the correct answer is no and that being so deceptive besmirches the reputation of Texas Longhorn ranchers and confuses the hell out of consumers.
98% lean Texas Longhorn ground beef.
The purpose of this report was to compare and contrast the differing characteristics and attributes of the American Angus and Texas Longhorn beef cattle. The American Angus is widely regarded for its calving ease, their superior feed conversion and the production of naturally marbling, high quality beef; these qualities make it the most common type of beef cattle in the world. The Texas Longhorn is a particularly hardy animal, showcasing high resistance or outright immunity to most bovine diseases. In addition to this, the Texas Longhorn is famous for its hybrid vigor, and the beef It produces is generally lower in saturated fats and cholesterol. The conclusion drawn, based upon this information, is that a hybrid species, composed of these two types of cattle, would likely present a specimen with easy calving, high resistance to disease and superior feed conversion that would produce a naturally marbling, low in fat cut of beef. Based upon this conclusion, it is highly recommended that the Texas Longhorn and the American Angus be cross-bred, as it is highly genetically profitable for the cattle and likely highly economically profitable for the rancher.