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| Meat |
Calories |
Protein |
Fat |
Cholesterol |
|
| Longhorn |
140 |
25.5 |
3.7 |
61.5 |
| Lean Ground |
272 |
24.7 |
18.5 |
87.7 |
| Lamb Chop |
216 |
30.0 |
9.7 |
95.8 |
| Pork Loin |
190 |
28.6 |
9.8 |
79.6 |
| Chicken, White |
173 |
30.9 |
4.5 |
85.7 |
| Turkey |
170 |
29.3 |
5.0 |
76.6 |
| Buffalo |
143 |
21.7 |
2.4 |
82 |
|
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|
|
|
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Why Texas Heritage Beef?
With the new information surrounding the dangers of imported beef and no country of origin labeling, consumers can TRUST that our cattle are 100% Texas-born, raised, processed and inspected. See the Brazilian Beef Scandal and the future of U.S grass fed beef, July 11 2017 articles - mercola.com
Because we offer gourmet quality, dry aged beef. We answer the consumer’s request for a healthier grass-fed product. The result is beef that is juicy, tender and full of flavor and essential nutrients. Our beef is lower in cholesterol and and saturated fat than buffalo, chicken, turkey, pork and lamb...making it a healthier meat choice.
Texas A & M testing also shows Texas Heritage Beef is graded Choice + and tested to be higher in MUFA/SFA than the grass fed American Akaushi Wagyu.
Texas Heritage Beef is the Right Choice Because:
Dry aged for gourmet quality
Heirloom breed retaining 85% of genome from Creation
No hormones
No steroids
No Antibiotics
No Pesticides
Lower in cholesterol than other meats
Higher in MUFA than Akaushi Wagyu
Lower in saturated fat
Allowed to grow naturally, stress free and humanely processed
USDA and State inspected and label approved
With the new information surrounding the dangers of imported beef and no country of origin labeling, consumers can TRUST that our cattle are 100% Texas-born, raised, processed and inspected. See the Brazilian Beef Scandal and the future of U.S grass fed beef, July 11 2017 articles - mercola.com
Why Is It Safe?
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Texas Heritage Beef Company maintains ownership and strict oversight of the entire life and processing of its cattle. This assures the consumer that the product's origin is USA/Texas. We provide the consumer with an alternative to conventional and imported beef.
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Meat is processed at a USDA and State inspected facility
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No additives to the finished product such as water, dyes, tenderizers or preservatives.
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Cryovaced and frozen for your safety and convenience
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Meets consumer expectations for environmental concerns:
- No feedlot=no methane gas concentration
- No feedlot= no runoff water pollution
- Smaller stature animals so they eat less (Green sustainability)
- Smaller carbon foot print
- Genetically has less back fat which cuts down on trim wastage at processors; a cost savings that is passed on to our customers
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How are we Different from the Local Grocery Store?
Meat in a grocery store:
- is wet aged for up to 28 days. Wet aging consists of allowing cryovaced beef to break down for tenderization by remaining in its own juices. This process will tenderize to a point but will not enhance the flavor of the beef.
- can be electro-shocked for tenderizing at the processors.
- can be tenderized mechanically
- may not be aged at all
Why Dry Age?
For a truly great steak, beef should be dry aged, a process rarely used in today’s commercialized beef industry where wet aging is the norm. We process our animals in a small State inspected facility where experienced butchers dry age our beef for peak tenderness and concentrated flavor and then it is carefully trimmed and cut. The product is then shrink wrapped (cryovaced) and frozen to seal in the freshness and flavor.
30 years ago, dry aging was a standard for aging beef. In a mass produced commercial environment where all the attention is to the profit margin, dry aging has been done only for a few discriminating customers. Currently, 90% of the beef sold is either wet aged or not aged at all. There is a reason your favorite steak house insists on dry aged beef!!
Dry aged beef typically costs 25% more than wet aged beef. But if you have ever had dry-aged beef, you know the cost is worth it. Dry aging has almost become a lost art, along with the neighborhood butcher.
Learn more about Texas Heritage Beef and “biomimicry.”
