Make the Trip for Hagler Ranch Longhorn Beef

Those who live outside Taylor may not know the Hagler family yet, but everyone needs to visit Keith Hagler’s offices before dinner. In short, if you already have an appreciation for Texas Longhorns, you are about to love them even more. 

If it’s not a longhorn, it’s just a cow.

Keith Hagler

Modern Longhorn cattle, once numbering in the millions, have been a part of Texas culture since the 19th century, and Keith has always had a special interest in them because of their gentle nature and beautiful colors. “Longhorns are very Texan. People don’t stop on the side of the road to take selfies with regular cows. I got into breeding and ranching as a hobby, but I enjoy the people who raise them so it’s a great business too.” 

WHAT’S NOT TO LOVE?

Keith’s ranch is in Taylor and he sells Longhorn beef directly from the freezers in his Taylor office. “Our cattle are registered, and they are all grass-fed within 20 miles of here.” He explains Longhorns are very self-sufficient and eat most anything. “They get plenty of rich grass but are also happy to forage for things other cows won’t touch. They tend to clean up a pasture, which enables it to grow back healthier. Plus, while they are very gentle with people, rare is the coyote or wild hog that will mess with an animal their size with horns just as large.”

In addition to selling the beef, Hagler Ranch also auctions and sells Longhorns to allow others to enjoy owning their own for Ag exemptions, or hobby farming. “They calf easily and are virtually maintenance free. I also love how unique they are; you can put a black bull and with black cow and they will produce a red and white calf—each as different as a fingerprint.” 

At press time, Keith is looking forward to the Fort Worth Cowtown Classic auction. He has three cattle registered, complete with bloodlines and histories, ready for breeding anywhere in the country. “It is all about genetics, and I have a consultant who assists me with bulls and cows to create the best pairings. For many generations, we have tried to grow the standard size, measured ‘tip-to-tip’ of the horns. A century ago, a large Longhorn was 60 inches. Today, breeding with different bulls, the standard is 70-80 inches and it’s not unusual to have a 90-inch animal. Outside of the beef business, we sell re-purposed skulls to those who use them for decoration, and even the skins find use. We respect what these animals give to us and do not take their lives for granted.” 

Hagler Ranch also has a heifer in the NASA Longhorn program. Within sight of the Space Shuttle, a small Longhorn show team provides educational opportunities for local high school students. The Ranch pays the fees for students to exhibit his animal several times a year and, while the heifer goes back at the end of the year, Mr. Hagler gives the team a new one to continue their work in husbandry and ranching. 

TO YOUR HEALTH

Keith says the uniqueness of the meat is visible in the rich red color and the health benefits are many. “I had a heart scare and I wanted to continue eating meat; Longhorn beef has no cholesterol and is 97 percent lean or higher. When you cook a pound of the ground beef, you eat a pound of ground beef, and my doctor told me I could have moderate portions at every meal if I choose.”

Research has shown that eating lean beef can help increase “good” cholesterol and reduce the “bad” in those who have elevated levels. It also has Selenium, which may reduce the risks of heart disease, and enhance the body’s ability to fight infections. 

Everything Hagler Ranch sells is certified and USDA inspected, and their prices are very competitive with local grocery stories. Keith’s daughter Cameron works for the Ranch and explains, “Even the leanest beef in the stores is 7 percent fat, and costs $5.39 per pound. Ours is $5 and has almost no fat, so you’re always going home with more meat. We also have recipes and a cookbook available to help customers really enjoy the difference. Generally, because there is so little fat, start by cooking at lower temperatures for more time. I promise, once you taste it, you’ll be hooked.” 

SAY HELLO

Keith encourages people to drive by the ranch on FM1331 toward Granger Lake Road to see the herd. “We’ve had people visit from as far away as India to see these unique cattle—and they were impressed with our Longhorn chili. Anyone is welcome to stop and, respectfully, have a look and take photos any time.” 

Hagler Ranch Beef
1912 N Main Street, Taylor
Monday-Friday 9am-6pm
Order online for pickup on Walk in*
haglerlonghorns.com/shop-beef

DIRECT-FROM-THE-RANCH RECIPES

Naturally Good and Good for You 

  • All red meat has benefits; protein, iron, and vitamin B12. In addition to those, grass-fed Longhorn beef is clean and nutrient-dense, which can help heal the gut and immune system, contribute to weight loss and better sleep, and diminish “brain fog.” 
  • Grass-fed Longhorn also contains Vitamins B3 and B6; and K2, which is important for bone and artery integrity. 
  • Contains Conjugated Linoleic Acid, which has been shown to lower cardiac risks and, in some trials, resulted in body fat loss. 
  • Contains three times the amount of Vitamin E by weight; known to lower the risk of heart disease and cancer. 
  • Just 3oz has as much zinc as 12 cans of tuna, and as much B12 as seven chicken breasts.
  • Switching to grass-fed beef will save nearly 18,000 calories per year. A half-pound portion has 132 calories vs. 143 for white meat chicken, and no cholesterol.
  • Contains 4× the amount of Omega 3, and lowers levels of inflammatory Omega-6 (polyunsaturated) fatty acids common in most American diets; thought to be a cause of diabetes, cancer, and other chronic conditions.
  • “Grass-fed” has been singled out as the only red meat endorsed by the American Heart Association.

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