TEXAS LONGHORN LEGACY...Bedrock of American Cattle Breeds
Man has been directing the breeding of cattle for several thousand years. But, if one was to allow 'The Good Lord' to shape a cow without man's efforts -for his own pleasure - what do you think He would create? Many think He has already done it with cattle that were abandoned, turned loose or just got away, letting a wilderness be the setting, and the trials and tribulations of survival of generations in that wilderness over 100's of years be His ever molding hands. Given the diversity of His creation, no two would likely turn out exactly alike. And, His cattle would likely be 'wild' and thus need to be--survivalist through hard weather and on all types of terrain, highly desease resistant, very resourceful in their grazing and watering needs, able to protect themselves and their calves from predators, and instinctively great mothers, delivering and raising their calves on their own...occasionally along side prolific fathers. They wouldn't need man as long as they could roam free --- and free they were, shaped by the elements, able to thrive on the high plains or the thick brush country of South Texas --- The Texas Longhorn.
When Texans returned home from the Civil War, they must have felt forsaken in a land for which they had given everything, only to lose an economy and have little job opportunity. The South was devastated in war and politics by invaders, but Texans only had to look across the landscape to see that God's Providence had been moving hundreds of years toward that moment. For in the evolution of the Spanish/Portuguese/Moorish/Mongrel cattle that had gotten lose in the country that came to be known as Texas (and California), survival over time and the elements had molded millions of "scrub cattle" like no other; they could make a 1000 mile journey up the trail and flourish along the way. A new character, The Cowboy, emerged out of this, engaging in a "great gatherin", driving thousands at a time over long trails to the railheads in Kansas. From 1867 to 1890 it is estimated that in excess of 10,000,000 head were driven up trail. No other cow could have made the trip. And as a result of all this work and The Texas Longhorn, cattle raising was transformed from a farming/sustenance level, to a massive ever vibrant and challenging cattle industry in the Greater Western part of our country--Texas, Oklahoma, Kansas, New Mexico, Colorado, Nebraska and beyond.
As time went on, man forgot just what had been provided and the forsaken ones became the Texas Longhorns. A Longhorn could carry a tick that its strongly developed immune system had overcome, yet other cattle breeds were devastated by that tick; "'improved'" breeds died of Cattle Tick Fever which made the carrier very unpopular. Furthermore, the Longhorn was a lean animal in a day where, ... along with hides for leather and meat as a byproduct (before refrigeration),... the value of a cow was driven by the amount of tallow it produced for lighting (candles) and soap. It's really a myth about the meat being too tough, feed them out and age them like any other beef cow and you'll realize that quality is prime and much better for you.
By the end of the century, crossed with 'improved breeds' and/or taken to slaughter, they were essentally breed out of existence, and almost went extinct. No wonder someone wrote the lyrics,
"I'm gonna leave ol' Texas, Now
They got no use for the Longhorn Cow".
Thank God someone's eyes were open enough to keep that from happening. As it was predicted, "One of these days, we are going to need those cattle", and that day is now, when lean, time, asset life and production, pasture utilization and feed bills are at a premium.
When I see a Texas Longhorn, I find them to be a beautiful animal and their twisty horns are a living and enduring symbol of the Old West, but their story and their attributes reflect universal appreciation for intelligent design, resourcefulness, perserverance and God's provision. Through all the cross breeding and outbreeding with other breeds between 1880 through the early 1900s, Texas Longhorns have come to be recognized as a bedrock of American cattle breeds.
Graves Peeler moving his herd on his ranch in McMullen County
The Life of Graves Peeler: http://www.ctlr.org/Resources/Legacy/index.html
The Seven Families: http://doublehelixranch.com/SevenFamilies.html
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Consider Texas Longhorns For:
Lean Meat
The breed produces naturally less fat and lower cholesterol for today's health conscious public.
Longevity
Texas Longhorns breed well into their teens. More live calves over the years mean more dollars.
Browse Utilization
Less supplemental feed is needed because the cattle take advantage of the forage available.
Disease/Parasite Resistance
A natural immunity developed over the centuries means fewer veterinarian bills and less maintenance for today's cowman.
Reproductive Efficiency
Large pelvic openings and low birth weights result in live calves. Busy cattlemen can say "goodbye" to sleepless nights.
Docility
Longhorn cattle are intelligent, easy to work and to handle.
Adaptability
The breed thrives in climates from the hot, damp coastal regions to the harsh winters of Canada.
Hybrid Vigor
Heritable quality enhances your present breed and gives you a new genetic pool
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Lean Longhorn Beef
Thanks to Texas Longhorn beef, today's health-conscious consumer doesn't have to avoid tender juicy steaks. Not only is Longhorn beef leaner than other breeds, it is also lower in saturated fats. Flavorful Longhorn beef has less cholesterol and calories than chicken.
 Definitely good news for a healthy lifestyle!
Including lean beef in a heart-healthy diet can positively impact blood cholesterol levels. Studies have shown that eating lean beef can help increase 'good' cholesterol and reduce 'bad' cholesterol in people with elevated cholesterol levels.
- "Lean beef is good for you - and the key word is lean. A heart patient can eat steak every meal if it is in the right proportions. Longhorn meat on the average, contains 10 percent less saturated fat than that of other cattle. That puts lean Longhorn beef on par with skinned boneless white meat of chicken and that fact may come as a surprise to many dieticians."
-Dr. Joseph Graham, Cardiovascular Surgeon at St. John's Medical Center in Joplin, Missouri, and a Longhorn breeder himself.
"Red meat is really a treasure trove of nutrients, including protein, iron, vitamin B12, and more. One of the healthiest red meats is Longhorn beef, which is extremely low in fat."
-Cliff Sheats, certified clinical nutritionist, and nationally recognized author of Lean Bodies, Total Fitness.
Beef is the number one source of protein, zinc and Vitamin B12, and the third best source of iron in the food supply. You'd have to eat almost 12 cans of tuna to get the equivalent amount of zinc in one 3 oz. serving of beef. It takes seven chicken breasts to equal the Vitamin B12 in one 3 oz. serving of beef. Beef is also a good source of selenium, providing 20-30% of the recommended daily allowance for men and women.
Recent research has found that selenium may reduce the risk of heart disease and certain types of cancer (such as prostate) as well as enhance the body's ability to fight infections.
When you purchase Longhorn calves to raise for beef, you are ensuring your family and friends the most heart-healthy beef -- and you eliminate any questions as to where and how your meat was fed and raised.
Texas Longhorn beef cooks quickly due to its low fat content. Fat acts as an insulator so the heat must penetrate the fat before it begins to cook the meat. Therefore, the less fat, the quicker the cooking time. Be careful not to overcook it.
-There is not much shrinkage in Longhorn beef. The cooked size is close to the same size you started with.
-It is never necessary to cook Longhorn beef in additional fat. It contains just enough natural fat to allow it to cook 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 an 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 doneness. Ground beef should have an internal temperature of 160 degrees F.
Used with permission as a member breeder with the "Texas Longhorn Breeders Association of America"
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