History of the Texas Longhorn: Why is it Popular?
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With its origins tracing back nearly 500 years, the Texas Longhorn is a direct descendant of the very first cattle to set foot on American soil. The Texas Longhorn was first bred by Spanish settlers in Mexico, who brought European breeds over from Spain. They were then brought to the United States and bred with other cattle breed. By 1850, the breed was widespread throughout North America. Today, the Longhorn’s genetic prospects are its adaptability and survival instinct. This breed survived purely as a result of its own hearty nature, without the help of human hands. Author J. Frank Dobie describes the situation well in his book titled The Longhorns, writing: “Had they been registered and regulated, restrained and provided for by man, they would not have been what they were.”
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The Texas Longhorn is the only cattle breed considered native to the United States. A true typical longhorn is known for its long horns and distinctive coloring—a combination of red, white, brown, and black. Over many years, the Texas Longhorns adapted to the changing climate in their natural habitat. And with the average temperature in Texas rising, the longhorns grew thicker skin and longer coats, which became beneficial to them because it allowed them to survive in warmer temperatures.
Following the destruction of the buffalo in the wake of the American Civil War, southwestern cattlemen brought Longhorn breeding herds north to settle throughout the Great Plains, thriving on the rich grazing lands of Wyoming, the Dakotas, Montana and Western Nebraska. The herds of American cattlemen grew to have a dominating presence on the North American beef (how long does beef last?) cattle market. The romantic longhorn era came to an end when imported cattle were brought in, which were quicker to mature and had much more desirable traits. This almost wiped out the true breed's characteristics.
Fortunately, in 1927, Texas Longhorns gained protection against intensive crossbreeding and came to be preserved on wildlife refuges across Oklahoma and Nebraska. Several decades later, the Texas Longhorn Breeders Association of America was founded in 1964.
Authentic Longhorn beef remains highly coveted to this day. They are known for their exceptional beef qualities, which include lean and tender meat with a high level of marbling. Their meat is also known for its nutritious profile, which boasts tenderness as well as rich flavor. Unfortunately, it will still be some time before Longhorn beef is a staple of America’s deli counters, as today’s beef industry demands around 107,000 cattle per day to maintain a steady supply chain. At present, the maintained small herds are not enough with only around 100,000 Longhorns exist nationwide.
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The Texas Longhorn is perhaps the most intricately colored of all cattle breeds, sporting a seemingly endless combination of patterns and shades. Most Longhorn cattle reach their maximum weight within eight to 10 years, and can grow as large as 1,500 pounds. While slow to mature, the Longhorn’s reproductive period is twice the length of that of alternative cattle breeds. Longhorns display a strong natural resistance to common diseases and parasites that plague many other breeds, including the dreaded screw worm. With a vast diet including many grasses, plants and weeds, Longhorn cattle can be raised on pastures, minimizing a farmer’s reliance on artificially enhanced feed.
Steeped in history and wonderfully unique, the meat of the Texas Longhorn is the proverbial icing on the cake. Studies show that Longhorn beef, with its wonderfully lean texture, is significantly lower in cholesterol than beef produced from other breeds of cattle. In fact, a Texas Longhorn raised on chemical-free grass can provide meat that is lower in cholesterol levels than a skinless chicken breast. Texas Longhorn farmers should take pride in their work, as they produce nutritious, heart-healthy beef while working to preserve a beloved living symbol of the old American West.
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