“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 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.
How Types of Meat Compare Nutritionally
(Information based on 3.5 oz serving)
| Meat |
Calories |
Cholesterol (gms) |
Fat (gms) |
Protein (gms) |
| Longhorn |
140 |
61.5 |
3.7 |
25.5 |
| Ground Beef |
289 |
90 |
20.7 |
24.1 |
| Top Round |
180 |
84.6 |
4.9 |
31.7 |
| Pot Roast |
210 |
101 |
7.6 |
33 |
| Pork Chops |
202 |
82.7 |
8.1 |
30.2 |
| Pork Loin |
190 |
79.6 |
9.8 |
28.6 |
| Lamb Chop |
216 |
95.8 |
9.7 |
30 |
| Lamb Leg |
191 |
89.7 |
7.7 |
28.3 |
| Chicken, Dark |
205 |
93.8 |
9.7 |
27.4 |
| Chicken, White |
173 |
85.7 |
4.5 |
30.9 |
| Turkey |
170 |
79.6 |
5.0 |
29.3 |
| Venison |
207 |
4 |
6.4 |
33.5 |
Source: Longhorn data “Nutrient Density of Beef From Registered Texas
Longhorn Cattle; Texas A & M; 1987. Other data: USDA, USA Today
11/29/91. Pope Lab, Inc. Dallas, TX.