For Smart People with Good Taste
The Texas Longhorn is unique among bovines in many ways – many that benefit the rancher and the most important benefitting the consumer.
Santa Rita Ranch Longhorns produce superior beef, so superior that we score the highest in taste and tenderness in every university carcass contest. The table below will delineate the advantages of Longhorn beef compared to other meat proteins. You should know, in addition, that the fat marbling our steaks to prime and choice grades is primarily poly- and unsaturated fat (the good fat), wholly different from all other breeds of cattle.
Many of our customers are referred by cardiologists and holistic health practitioners. The saturated fat (the bad fat) component in Longhorn beef is so low that it is less then turkey, skinless chicken and most fish. Santa Rita Longhorn beef is also startlingly low in cholesterol, as the table below will show. So if you or your housemates and guests are concerned about fat and cholesterol intake, Santa Rita Longhorn beef is a better choice for meat protein than any other source but the most tasteless, watery fish.
Santa Rita Ranch steaks and roasts are supreme, but for a real delight try our ground beef. You have never tastes ground beef like Santa Rita’s. We specify 85 percent lean ground beef, but with most of the fat marbling our ground beef being unsaturated, you will have to add olive oil if you pan fry your ground beefsteak.
| 3-oz cooked serving of | Calories (Kcal) | Protein (g) | Fat (g) | Cholesterol (mg) |
| Beef (retail) composite lean only | 183 | 25.1 | 8.4 | 73 |
| Pork (retail) composite lean only | 179 | 25.1 | 8.0 | 72 |
| Lamb (retail) composite lean only | 175 | 24.0 | 8.1 | 78 |
| Veal(retail) composite lean only | 166 | 27.1 | 5.6 | 100 |
| Broiler Chicken Skinless | 162 | 24.6 | 6.3 | 76 |
| Turkey Skinless | 145 | 24.9 | 4.2 | 65 |
| Salmon, Sockeye | 183 | 23.2 | 9.3 | 74 |
| Texas Longhorn Beef | 120 | 25.5 | 3.2 | 45 |
SOURCES: USDA Agriculture Handbook 8; AH 8-13 revised May 1990; AH 8-10, revised December 1992;
AH 8-17, revised April 1989; AH 8-5, recised August 1979; AH 8-15
revised September 1987; 1990 supplement "Nutrient Density of Beef from Texas Longhorn Cattle," Texas A&M 1987. Quanta Lab, San Antonio - nutritional analysis, May 1996. Average of 3oz boneless round steak cooked and 3 oz boneless rib eye steak cooked.