• Texas Longhorn beef cooks quickly due to its low fat content. Fat acts as an insulator. Heat must penetrate the fat before it begins to cook the meat. Lower fat means a faster cook time.
• There is little shrinkage in Longhorn beef.
• Longhorn beef does not require additional fat for cooking. The natural fat is enough to cook your meat to perfection.

• To broil, position the meat 3-4 inches from the heat. Watch it closely while cooking to achieve desired doneness. Broiling slightly frozen steaks keeps them juicier.
• A medium-hot fire works best in grilling. Add damp mesquite or cherry wood chips to the fire for extra flavor. Remember, the meat cooks quickly so watch it carefully.
• Longhorn beef roasts should be cooked at 275 degrees F.
• A meat thermometer is recommended to monitor desired temperature. Ground beef should have an internal temperature of 160 degrees F.

• ½ lb boneless round steak (longhorn steaks) 2 Tall-purpose flour, divided
• ½ tsp salt
• 2 T vegetable oil
• 1 (14.5oz) can stewed tomatoes
• ½ cup chopped carrot
• ¼ cup chopped celery
• 1 T chopped onion
• ¼ tsp Worcestershire sauce 2 T sharp cheddar cheese

Cut meat into two portions; pound to 1/4” thickness. Combine flour & salt; coat meat on both sides. In a skillet, brown meat in oil. Transfer meat to a greased shallow 2 qt. baking dish; set aside.

To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce & remaining flour. Bring to a boil over medium heat; cook & stir for about 2 minutes. Pour over meat. Cover & bake at 350 degrees F for 1 ½ hours or until the meat is tender. Sprinkle with cheese, return to oven until cheese is melted.