Emerald Isle Longhorn
Certified Texas Longhorn Beef
For Sale
Today, more than ever, people are constantly looking for better alternatives than packing house store cut meat. The old days of the butcher shops where the beef producers over was every step of the process has gone ot the wayside. Now you buy meat at the grocery store, unaware of where it came from, unaware of the health of the animal, unaware of the care taken to produce the very food you're planning to put on your family's table.
At Emerald Isle Longhorns LC we're offering grass fed beef with no growth hormones or steroids raised in the Mohawk Valley of Central New York, in Oneida County. We are dedicated to raising top quality Longhorns. Our mission consists of raising grass fed non growth hormone Longhorns to the perfect age for tenderness and flavor. We are proud participants in New York State grown and certified beef program.
Nutritional Facts
Longhorn is "the other red meat", much healthier than the beef is you bought at the grocery store. The beef tests lower ni cholesterol and higher in protein, "also higher in vitamin A, CLAs and Omega 3 fatty acids, al crucial in reducing cholesterol, diabetes, cancer, and high blood pressure"
Cooking Tips
The one thing about Longhorn beef is it is much leaner than Angus. Because of that your cooking windows are much shorter than with an Angus steak. The most common problem is folks OVER cook the Longhorn and you'll hear them say "Longhorn is tough." Well, that's because they over cooked it. The best aged steak in the world is tough if you cook ti wrong. So here are some tips to help:
1. Your Longhorn will cook 30-50% faster than Angus beef.
2.You will prefer to eat your meat a little bit rarer than you are used to. What we mean is that you may look at it and say "oh that's red, I like ti pink". Go ahead and try ti red. You'll eb surprised, fi you cook it pink it'll probably taste a bit more done than you're used to.
3. Medium and well done are not going to be the best showing of your Longhorn. Medium rare, or alight pink, is the most 'done' we recommend cooking our Longhorn to.
4. Hamburgers, if you cook them as long as you're used to, will be dry and crumbly. Remember, as stated above there's not a lot of fat in them to insulate and increase the cooking time. The burgers won't shrink on the grill and there'll be NO grease in the pan.
5. Grass fed Longhorn should either be cooked hot and fast or low and slow.
How to buy our Grass-Fed Longhorn Beef
Cow Shares - Animals by the whole, by the 1/2, and limited amount of 1's for sale.
Placing Your Order - Contact us for reserving your wholes, 1⁄2's, and 1's. Reserving your beef will be on a first come first serve basis, you will need to put down a $100 deposit that is credited to your final payment. We will have to set up butcher dates currently they are booked out four months in advance, so depending on when you put your reservation in will depend on the time frame. Once we take the animal to the butcher it takes roughly 14 days until the beef is ready to be cut, wrapped, and frozen. This will be vacuumed wrapped and USDA stamped.
The butcher will then give us the hanging weight of your portion (whole, 1/2, or 1/4) and you will be billed by Emerald Isle Longhorns LC. You will then be in contact with the butcher directly after we drop the animal off to select how you want your cow share cut. A cut sheet will be provided allowing you to choose the cuts and sizes you prefer. Once the meat is ready, we will contact you about pick up.
Reserve your side of beef now by calling Joe Graff at 914-424-2060 or email at EmeraldIsleLonghorns.com
Preparing for Your Beef - Your beef will be wrapped and frozen when you pick it up. Make sure you bring coolers with you. IF PICKUP IS NOT AN OPTION CONTACT US WE CAN HELP WORK SOMETHING OUT.
Please make sure your freezer is ready. You'll ned about 1cubic feet of space for every 30 lbs of meat.
Pricing
Whole, 1⁄2's, and 1⁄4's
$5.50/Ib on the hanging weight for a whole
$5.75/1b on the hanging weight for a half
$6.75/1b on the hanging weight for a quarter
*all this includes the processing fee.
1/4 beef-Will likely yield approximately 60-140 lbs
1/2 beef- Will likely yield approximately 130-300l bs
Whole beef- Will likely yield approximately 300-600 lbs
*Please note, the hanging weight and the approximate yield weight are not the same.
During the butchering process the animals are de-boned.
Beef Packages and Bundles- We do not sell individual cuts. Only packages and bundles.
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