-Longhorn beef cooks quickly due to its low fat content. Since fat acts as an insulator, heat must penetrate the fat before it cooks the meat. Therefore, with less fat the quicker the meat will cook. Longhorn beef is best when it is not overcooked.
-There is little shrinkage in Longhorn beef resulting in nearly the same size you started with.
-Longhorn beef usually contains enough natural fat so you don’t need additional fat to cook it. However, depending on the meat cut and the pan, you may need to spray it with a little olive oil to keep it from sticking.
-When broiling use slightly frozen steaks for more juiciness and position the meat 3-4 inches from the heat. Remember to watch is closely to achieve the desired doneness.
-When grilling the meat, use a medium-hot fire. If you’re looking for extra flavor, try adding damp mesquite or apple or other wood chips of your choice. Be sure to watch the meat carefully as it cooks quickly.
-Cooking Longhorn beef roasts at 275 degrees F or lower will maximize flavor and tenderness.
Reasons why cooking meat slowly works
-Using a meat thermometer will yield better results in monitoring desired doneness. It is recommended that ground beef have an internal temperature of 160 degrees F.
Why slow cooking makes meat tender
-Enzymes are a type or protein. One of its functions is to reprocess other proteins. In meat, these enzymes are a catalyst that increase the rates of chemical reaction. To some extent this effects the consistency, texture, and color of the meat.
-Two enzymes dominate this process: cathepsins and calpains. Calpains break down the proteins that hold muscle fibers in place. Cathepsins break down many meat proteins, filaments that contract, and molecules that support and can also weaken the collagen in the muscles’ connective tissue. There are also thought to cause a meatier flavor and encourage the formulation of amino acids and peptides as muscle breaks down.
-Tenderizing occurs as proteins are broken down. This activity level is largely based on temperature. At 32º to 40º F for refrigerated dry aging, the process is slow and may take as much as 30 days. This rate increases with temperature until you reach 122º. That’s when the process stops. Consequently, slow cooking meat just under 122º is a great encouragement to tender and flavorful meat.
Taken from Cook’s Illustrated The Science of Good Cooking