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Safety: Cook all ground beef, including burger patties, completely through. Since the outside of the meat is ground into the inside, all ground beef must be thoroughly cooked, to medium well or well done. Rare or medium burgers are a no-go!
However, this safety rule does NOT apply to "cuts of beef" since the inside of the meat has never been exposed. So you can enjoy cuts with a "pink center" -- Rare, medium rare, medium, medium well.
Safety: Always wash your hands thoroughly after handling any raw meat.
See the additional safety messages in the receiving, defrosting, and preparation tips on this page.
LeanAndTender ™ Longhorn natural grass fed Beef
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Receiving and Defrosting Methods -- for LeanAndTender™ Longhorn natural Beef products
As soon as your package arrives put it in the freezer or refrigerator. Fresh beef cuts (Steaks, Ribs, Roasts, etc.) or ground beef, can be refrozen for months (up to 12 months), or kept in the refrigerator for use within two days.
When the package arrives, as long as fresh beef is refrigerator cold, it is okay -- it can be used, refrigerated, or refrozen.
Sausage products can also be refrozen for months, or can be kept in the refrigerator for several days.
Our jerky and beef sticks do not require refrigeration; however, we recommend keeping them frozen or refrigerated, for longer shelf life, until you go on your trip, hike or ride.
For additional guidance on beef storage and handling, visit the USDA website on food safety.
Dry Ice
If dry ice is included in your packaging, it is likely that it will be completely sublimated (gone) when your package arrives. If any remains, follow the handling instructions on the wrapping, and these instructions.
Safety: Keep the dry ice package out of reach of children. Follow the handling instructions on the wrapping!
(The packaging of the dry ice may have been opened before shipping to adjust the ice to 5 pounds.)
Dry Ice temperature is extremely cold at -109.3°F or -78.5°C. Always handle Dry Ice with care and wear protective cloth or leather gloves whenever touching it. An oven mitt or towel will work. If touched briefly it is harmless, but prolonged contact with the skin will freeze cells and cause injury similar to a burn. To dispose of it leave it at room temperature in a well-ventilated area. It will sublimate from a solid to a gas.
The handling information above is provided from the website http://www.dryiceinfo.com/safe.htm
For more information on the safe handling of dry ice please visit their website.
Cold Packs are reusable
If cold ice packs are included in your packaging, you may keep and reuse them. They will freeze to -10 degrees F. They contain an odorless, colorless, non-toxic, food grade gel. Just place them in your freezer overnight. They work great in small coolers, lunch boxes, etc.
Safety: Wash any meat residue from the ice pack exterior with hot soapy water before reusing.
Defrosting
• Thaw in the refrigerator -- Recommended method -- Leave the meat in the refrigerator all day or overnight.
• Thaw using a microwave -- NOT recommended since the meat can partially cook unevenly.
• Thaw in a plastic bag in water -- Place the beef in a zip-lock sealed plastic bag (or if it came in sealed plastic wrapping you can use it). Then immerse it in cold or cool water (not warm or hot). This is the quick and simply method; usually it will thaw in about 30-45 minutes.
LeanAndTender ™ Longhorn natural grass fed lean Beef
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Preparation tips for LeanAndTender™ grassfed Longhorn natural beef
Steaks
Don't overcook! Don't overcook!! Do not overcook the steaks!
LeanAndTender™ Longhorn Steaks, will get done faster than "regular" beef
because they do not have the fat to absorb the heat.
This is how we grill them: Normal grilling time for 1" cuts is 10 minutes for medium rare.
Meat temperature (degrees F): Rare 140 -- Medium rare 150 -- Medium 160 -- Well done 170.
We recommend using a meat thermometer to ensure your steaks do not get overdone
• Defrost the LeanAndTender™ Longhorn Steaks as recommended in our "Defrosting methods".
• Season the steaks about 30 minutes before cooking. Use salt, pepper, onion salt, and other seasonings that you enjoy. Salting early helps to bring out the natural flavor. After seasoning, cover them with wax paper to protect from the elements.
Safety: Always wash your hands thoroughly after handling any raw meat.
Grilling
• Be sure the grill is good and hot. Gas grills need preheat time to get the "coals" hot.
• Put the steaks on with the grill on high.
• Sear one side for about 60 seconds (You can tell it is seared properly when the meat doesn't stick to the hot grill.)
• Flip it over and sear (side two) for 60 seconds.
• Turn the grill down to medium.
• Flip and grill (side one) for 4 minutes.
• Flip it again and grill (side two) for 4 minutes, check the temperature (we recommend you remove at 140ºf).
• Warm the platter on the grill (top rack if you have one) before placing the steaks on it.
Safety: Use a clean platter, not the one the raw steak was on.
• Place the steaks on the platter and immediately cover them with aluminum foil, put hot pads on top of the foil to keep the heat in. Fold the edges of the foil tightly around the platter to totally seal in the heat of the steaks. Take the platter to the dining table and leave it covered a few minutes while you get the rest of the meal on the table (and say your prayer). This time in the foil will allow the natural juices to emerge and will present a very appealing and aromatic steak.
• Enjoy your LeanAndTender™ Longhorn Steak!
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Special Preparation Tips for LeanAndTender™ Natural Beef Chuck Steaks
(We have prepared the Chuck steaks with the method shown above, for all our other steaks, and they turned out great. However, to ensure tenderness in Chuck steaks we also tried, and recommend, this marinating method, which produces a very tasty and tender steak.)
• Defrost the LeanAndTender™ Longhorn Chuck Steaks as recommended in our "Defrosting methods".
• Place the Chuck steak in this (or your favorite) marinade:
1/3 cup olive oil
1/3 cup soy sauce
1 teaspoon ground ginger
1/3 cup brown sugar (can use less if you want)
1 teaspoon of ready minced garlic (or 2 cloves of minced garlic)
1/4 cup of onions minced or 1 tablespoon of dried minced onion)
• Mix all ingredients together in a zip-lock storage bag.
• Place the steak in the bag and marinade overnight in the refrigerator.
Safety: Always wash your hands thoroughly after handling any raw meat.
• Grill according to the directions above.
LeanAndTender ™ Longhorn grass fed natural Beef recipes
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Preparation tips for LeanAndTender™ grassfed Longhorn beef
Burgers and Cheeseburgers
12 to 15 minutes total is the normal grilling time.
Meat temperature of 160 degrees F minimum for burgers*
• Defrost the LeanAndTender™ Longhorn Patties as recommended in our "Defrosting methods".
• Season the patties about 30 minutes before cooking. Use salt, pepper, onion salt, and other seasonings that you enjoy. Salting early helps to bring out the natural flavor. After seasoning, cover the patties with wax paper to protect them from the elements.
Safety: Always wash your hands thoroughly after handling any raw meat!
• Be sure the grill is good and hot. Gas grills need preheat time to get the "coals" hot.
• Put the patties on with the grill on high.
• Sear one side for about 60 seconds
(You can tell it is seared properly when the meat doesn't stick to the hot grill.)
• Flip it over and sear (side two) for 60 seconds.
• Turn the grill down to medium.
• Flip and grill (side one) for 5 minutes.
• Flip it again and grill (side two) for 5 minutes. (Check the temperature, 160 degrees minimum*)
*Cooking temperatures from the USDA Website: http://www.fsis.usda.gov/Fact_Sheets/Barbecue_Food_Safety/index.asp
• For Cheeseburgers, put the cheese on top of the burger for the last two minutes.
• Place the buns on the grill during the last two- three minutes if you wish to toast them, or warm by stacking them on top the burger for the last minute.
Safety: Use a clean platter, not the one the raw meat was on!
• Enjoy your LeanAndTender™ Longhorn Burgers
LeanAndTender ™ Longhorn natural grass fed lean Beef
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Preparation tips for LeanAndTender™ grass fed Longhorn natural beef
Chuck Roasts, Ribs, Briskets, and Prime Rib Roast
This is how we prepare them -- Slooooooooooooooooow Cooking
For a fork-full of Longhorn beef that melts in your mouth try one of these recipes.
Eight-hour recipe
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Defrost the LeanAndTender™ Roast, Ribs, or Brisket as recommended in our "Defrosting Methods". (However, if necessary you can start slow cooking the beef frozen.)
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Place the beef in an appropriate size electric slow cooker or covered oven roast pan.
Safety: Always wash your hands thoroughly after handling any raw meat.
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Pour a little water over the beef; ensure the liquid covers the bottom of the cooker or pan to about 1/2 inch. (You may substitute other liquids for the water, broth, wine, soup, etc.)
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Sprinkle seasonings over the beef. Use salt, pepper, onion salt, and /or other seasonings that you enjoy. (Try garlic, mushroom soup, soy sauce, red-wine, Tabasco sauce – but probably not all at the same time.)
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Turn the slow cooker on low, or place the covered roaster pan in the oven on low heat (about 325 degrees F).
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After about 7 hours add vegetables if you want – celery, cabbage, carrots, onions, whatever!
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Continue cooking on low for another hour.
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Place the Roast, Ribs, or Brisket on a platter while savoring the aroma.
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Enjoy your LeanAndTender™ Longhorn natural Beef!
Four-hour recipe (If you don’t have 8 hours for slooooooooow cooking.)
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Defrost the LeanAndTender™ Roast, Ribs, or Brisket as recommended in our "Defrosting methods".
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Season the (completely defrosted) LeanAndTender™ Roast, Ribs, or Brisket before cooking. Use salt, pepper, onion salt, and /or other seasonings that you enjoy. (Try garlic, mushroom soup, soy sauce, red-wine, Tabasco sauce – but probably not all at the same time.)
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Use an appropriate size electric slow cooker or oven roast pan, and add water to cover the bottom of the cooker or pan to about 1/2 inch. Then place the Roast, Ribs, or Brisket in the cooker or pan. (You may substitute other liquids for the water, broth, wine, soup, etc.)
Safety: Always wash your hands thoroughly after handling any raw meat.
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Turn the slow cooker on high, or place the covered roaster in the oven on about 375 degrees F.
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After about 3 hours add vegetables if you want – celery, cabbage, carrots, onions, whatever!
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Continue cooking on high for another hour.
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Place the Roast, Ribs, or Brisket on a platter while savoring the aroma.
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Enjoy your LeanAndTender™ Longhorn natural Beef!
Prime Rib Roast recipe (Moderately slow cooking - the inside will have a pink center)
- Defrost the LeanAndTender™ Prime Rib roast, as recommended in our "Defrosting methods". Then right before cooking, keep it in the package at room temperature for two hours.
- Season the (completely defrosted) roast, before cooking. Use salt, pepper, onion salt, garlic salt and /or other seasonings that you enjoy. (Some chefs recommend rubbing the seasonings into the meat.)
- Preheat the oven to 300 degrees F.
- Place the Roast in an appropriate size flat pan (we use a metal cake pan). Insert the meat thermometer probe to the center of the roast. Place the uncovered roast in the oven.
A meat thermometer is essential to ensure your roast is done properly.
We also strongly recommend not opening the oven door to check the roast.*
- Safety: Always wash your hands thoroughly after handling any raw meat.
- Cook to 135 degrees F. Rare -- Medium rare 140° -- Medium 150° --
Well done 160°. (The temperature of the roast will rise 5° to 10° after you remove it from the oven, when following the procedure described below.)
- Safety: Use oven mitts to remove the roast from the oven, and to remove the thermometer probe.
- Place the roast on a platter and immediately cover it with aluminum foil, fold the edges of the foil tightly around the platter to totally seal in the heat of the roast. Put hot pads on top of the foil to keep the heat in. Leave the roast stand 3-5 minutes before carving. This time in the foil will allow the natural juices to emerge “au jus”, and will present a very appealing and aromatic roast
- Carve the amount to be consumed on the first serving, then put the foil back in place to keep the heat in and the roast from drying.
- Enjoy your LeanAndTender™ Longhorn Prime Rib!
* We recommend using a meat thermometer with the probe on a long wire and a remote read out, so that you do not have to open the oven door to check the temperature
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Preparation tips for LeanAndTender™ grass-fed Longhorn natural beef
Bratwurst
(Includes all of our Bratwurst and Frankfurter Sausages)
All of our Bratwurst and Frankfurters, are ‘pre-cooked’ during the process of hickory smoking, so all you really have to do is heat them up. But how you do it adds to the fun and flavor. Our bratwurst are all lean Longhorn beef, no pork or fillers, so they will shrink very little when cooking.
Our bratwurst is made with natural casings (no plastic or sprayed on stuff). So they have what the old German sausage makers call "Knack" (kah-nak’) or bite, an attractive trait for sausages. Because our sausage contains far less fat than ordinary sausage, there is little fat to heat and soften the casing. So if you like a little less Knack (bite) try cooking them a little longer on a lower heat.
This is how we fix em:
Micro-waving -- The least desirable method – please, only in ‘emergencies’!
Grilling outdoors -- The best aroma "almost as good as eating them".
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Defrost the Longhorn Lean Bratwurst as recommended in our "Defrosting methods".
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Start the grill -– if you clean the grill by running it on high and brushing the grill with a brass brush, that’s fine, just give it time too cool to lower heat before placing the brats on.
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Get the grill to a low to medium heat. Longer cooking times will soften the natural casings.
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Place the bratwurst on the grill.
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Turn frequently to avoid burning.
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15 to 20 minutes is normally adequate grilling time (depending on grill temperature, outside temperature, wind, etc.)
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Put it on a bakery bun, top with brown mustard, sauerkraut, or whatever you like.
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Enjoy your LeanAndTender™ Longhorn lean beef brats!
---- Options -----
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You can place a pan with water (or beer!) on the side of the grill and place brats in as they are done. You can hold them this way for a time while you are getting other meal items ready. Keep the pan warm but not boiling (especially if its beer).
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You may also simmer the brats in water (or beer) before grilling. Add spices, onions, or sauerkraut if you want.
Slow cooking -- great for when you don't have time to stand around the grill (or it's snowing)
Defrost the Longhorn Lean Bratwurst as recommended in our "Defrosting methods".
Use an appropriate size electric slow cooker, place the bratwurst in the cooker.
Add water to cover the sausage. (You may substitute other liquids for the water, beer, sauerkraut juice, etc.)
You may put vegetables in the slow cooker -- sauerkraut, cabbage, carrots, onions, whatever!
Turn the slow cooker on low.
Cook from 1 to 8 hours. (In a hurry or gone hunting/shopping)
Place the Longhorn Lean Bratwurst on a platter or serving dish and savor the aroma.
Have them as they are or on a bakery bun, top with brown mustard, sauerkraut, or whatever you like.
Enjoy your LeanAndTender™ Longhorn lean beef brats!
---- Option -----
Instead of a slow cooker you can use a pan on the stove, just add the liquid, then simmer (don’t boil) on low to medium heat, for about 20 minutes to 1 hour. (Doubt that you will want to watch the pan for 8 hours.)
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Preparation tips from LeanAndTender™ grass fed Longhorn natural beef
Baked Potatoes
(We do not sell potatoes; we are just sharing our recipe)
Baking potatoes on the grill – before grilling your LeanAndTender™ grassfed Longhorn steak
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Choose a potato type and size you like. Wash the potato with cool water.
Do not wrap it in foil. Do not pierce it with a fork or knife.
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You may choose to put a little butter on the outside before placing it on the grill to soften the peel.
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Clean the grill -- Light the grill, and place it on the highest setting (like a self-cleaning oven); after a few minutes use your grill brush to clean the grates.
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After the grill is clean, lower the temperature to a low to medium heat.
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Place the potato on the grill (upper grate if you have one).
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Turn the potato about every 3-7 minutes, depending on the heat you have selected.
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The potato is done when you can crush it slightly with your fingers. Safety: Use a hot pad mitt.
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When done, wrap it in foil, and place it inside a hot pad mitt, so it stays hot until your LeanAndTender steaks are ready. It will cook slightly more while it is in the foil and mitt.
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When the steaks are ready, take the potato out of the mitt and foil, and place it on your plate. Now pierce the potato lengthwise and then crosswise (a cross), with a table fork. Now squeeze the potato and it will flower open.
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Put on your favorite toppings -- salt, pepper, butter, sour cream, and the juice (ajus) from the steak.
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Enjoy with your LeanAndTender™ steak!
LeanAndTender™ Longhorn natural grass fed lean Beef recipes
LeanAndTender™ grass fed Longhorn natural Beef
If you have questions on the preparation of any of our products please ask us!
We are happy to help!
Please send us your preparation ideas and beef recipes:
E-mail: info@leanandtender.com or call: 575-MOO-COWS (575-666-2697)
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