Buying Our Grass Feed Beef

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Our Beef

We raise only Registered Texas Longhorn Beef and sell it numerous ways to facilitate our customers needs. Our Beef is not only healthy, it is affordable and delicious. Our cattle are grass fed cattle and grass finished, treated very well, Our goal is to eliminate all the unhealthy products used in large scale operations..the stuf that can make you sick or kill you. 

How to buy our grass feed Registered Texas Longhorn Beef by the Share

Shares- Animals by the whole, by the 1/2, or by the 1/4.

Placing your order-  Reserving your beef will be on a first come first serve basis, you will need to put down a $200 deposit that is credited to your final payment. Once we take the animal to the butcher it takes roughly 14 days until the beef is ready to be cut, wrapped, and frozen.

The butcher will then give us the hanging weight of your portion (whole, 1/2, or 1/4) and you will be billed by J.M.R. Cattle Company. You will then be in contact with the butcher directly after we drop the animal off to select how you want your share cut. A list is provided showing you the cuts avaliable allowing you to chose the cuts and sizes that will be turned into the butcher. Once the meat is ready the butcher will contact you about pick up.   

Reserve your side of beef by calling Vic Rodgers at (903)294-8808 or email at VicRodgers@jmrcattlecompany.org

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 need about 1 cubic feet of space for every 30lbs of meat. 

Beef Prices

Longhorn Beef Pricing-


$5/lb hanging weight (plus customer pays processing/butcher fee). This is not much, they charge .65 cents per pound hanging weight for butcher wrapped and .90 cents a pound hanging weight for vacuumed sealed.

1/4 beef- Will likely yield approximately 60-140lbs
1/2 beef- Will likely yield approximately 130-300lbs
Whole beef- Will likely yield approximately 300-600lbs
*Please note, the hanging weight and the approximate yield weight are not the same. During the butchering process the animals are de-boned.



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 people 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 it 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 it pink'. Go ahead and try it red. You'll be surprised, if you cook it pink it'll probably taste a bit more done than you're use to. 
  3. Medium and well done are not going to be the best showing of your Longhorn. Medium rare, or a light pink, is the most 'done' we recommend cooking our Longhorn to. 
  4. Hamburgers, if you cook them as long as you're use 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. 

Display their FAQs

  • Does Longhorn taste different? Yes, it's much leaner than Angus beef. Fat wise it's much more comparable to venison than it is other beef. Much of the fat on a longhorn is what is called trim fat, and there really isn't much of that either. Longhorn is incredibly lean.
  • How should I prepare it? Check out our cooking tips section. With it being as lean as it is it's a common problem for people to OVERCOOK it. 
  • Why is Longhorn beef not more available? There are a couple simple economics reasons. 1) If you look at the markets, all beef breeds end with the outcome of meat on the table. All but Longhorns that is. While the Longhorn beef is extremely healthy and delicious the butchering side of the Longhorn market is usually the last market we touch. Our cattle are more profitable selling as seed stock to raise very marketable cattle for other programs. Our bulls and our steers are typically the only ones who become delicious heart healthy Longhorn beef. So about 30% of Longhorns are actually butchered compared to a much higher percentage of other beef breeds. 2) Longhorns do not gain weight as fast as the other beef breeds. Because of that they simply don't produce the pounds per head. Even though the meat is much healthier very few ranchers are willing to take the pay cut to raise Longhorns.
  • Why should I buy local grass fed Longhorn? 1) It's the healthiest red meat you'll find. 2) It's all grass fed with zero growth hormones or steroids added. 3) You know exactly what you're getting. How do you know the beef you buy in the grocery store is Angus which it claims? The quality of Longhorn hamburger consists of some of the best parts of the cow where the quality of the grocery store hamburger consists of random scrap cuts they grind into a pile.
  • Will you ship out of state? We are willing to work with you, Let us know our intent prior to ordering. 
  • Is your beef organic? No, we are not certified organic as per the government's requirement. However, we do not use pesticides one our pastures, we feed all natural grass and hay, we are a grass fed operation only.