Food: Healthy, Simple & Delicious

For quality, locally-grass-fed Longhorn Beef, visit to purchase for pickup or Walk-In—Ground beef, filets, sirloins, round steak, and rib eyes.  Thanks to Hagler Ranch for sharing recipes and preparation tips for their grass-fed longhorn beef, one of the healthiest sources of flavor and protein.

Texas Longhorn Steak • Skillet

  • Olive oil
  • Salt & Pepper
  • Onion
  • Butter
  • Garlic salt
  • Smashed garlic
  • Rosemary


For the cut and size of your choosing, allow meat to thaw to room temperature. 

Season with olive oil, salt, and pepper. We add a little onion or garlic salt, whatever we have on hand.

Heat the cast iron skillet until you can’t hold your hand one inch over the surface for more than 3 seconds.

Add steak and cook for 2-3 mins on each side. To see if done, press with finger; steak will not feel mushy or hard.

Note: Grass-fed beef is best medium rare. If you cook to medium, it will be tougher than traditional grain-fed beef. 

Remove from heat and place on cutting board. 

Cover with foil and let stand for 5-7 minutes.

While letting it stand, melt butter, smashed garlic, and fresh rosemary for drizzle. 

Drizzle over steak, thinly slice and enjoy your healthy and delicious Texas Longhorn steak!

4-oz Longhorn sirloin4-oz chicken breast
140 calories173 calories
25.5 grams protein30 grams protein
61.5 mg cholesterol85.7 mg cholesterol
3.7 grams fat4.5 grams fat

Longhorn Chili

  • 1 T olive oil
  • 1.5 cups chopped onion
  • 1/2 tsp minced garlic
  • 2 lbs ground longhorn beef
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 6 oz tomato paste
  • 1/2 thyme
  • 14.5 oz can diced tomatoes
  • 1/4 cup chopped green onion
  • 1 tsp Tony Chachere seasoning
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin powder
  • 1/2 tsp garlic salt

Put olive oil in a large saucepan over medium heat, add onions, garlic and beef. Cook until  meat is browned. Add salt and pepper. Stir in tomatoes, tomato paste, green onions. Add remaining seasonings. Stir and simmer for at least 20 minutes. Serve with warm tortillas and guacamole or avocado slices.

Longhorn Meatloaf 

  • 2 lbs. ground longhorn beef 
  • 1 C milk
  • 1 C uncooked quinoa (or crushed Ritz Crackers)
  • 1 egg, beaten
  • 1/2 C ketchup
  • 1 tsp salt
  • 1/3 C onion, chopped fine
  • 1 tsp black pepper
  • 1/2 tsp garlic powder


Preheat oven to 350°. Coat 5½ x 10½ -inch loaf pan with butter or cooking spray, set aside. In measuring cup or bowl, combine milk and quinoa and cook in microwave for 1 min. Stir. This step is not necessary if using Ritz Crackers.

In large bowl, combine ground beef, egg, milk, quinoa (or crackers), ½ cup ketchup, onion, garlic powder, salt, and pepper. Mix well with hands until thoroughly combined. Put mixture into prepared pan, smooth with a slight rise in the center (like a loaf of bread). Put on a baking sheet and bake in preheated oven for 1-1/2 hours.


  • 3/4 c apricot preserves
  • 1 tbsp Balsamic Vinegar (or Worcestershire) 
  • 3/4 c ketchup
  • 1/4 c brown sugar

In small bowl, combine sauce ingredients. If your Balsamic Vinegar is too tangy, add an additional tablespoon of brown sugar or honey. Mix well. Spread half the mixture on the loaf evenly halfway through baking; save the rest for dipping or when serving. Let meatloaf sit for 15 minutes before slicing. 

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