The feed post

The high quality of Albanese Longhorns cattle is well known, and that reputation continues today making the ranch a front runner in the Texas Longhorn industry.

Learn More Starting a Texas Longhorn Herd

Onondaga County Agriculture Council meet at Albanese Longhorns to Promote Local Farms and Businesses

Members of the Onondaga County Agriculture Council met at the Albanese Longhorns Farm on Thursday for their annual “Buy Local. Buy Onondaga Grown” campaign — a campaign designed to get the community to support their local farms and businesses.

Albanese Longhorns and Farm Store Featured on Syracuse News Channel 9

Farmers were needed during the pandemic when residents were out of work, and couldn’t afford food. Now some local farmers say it helped put them on the map.

Albanese Longhorns Host Kickoff Event for Onondaga Grown Campaign

A kickoff event was held at the Albanese Longhorns in Pompey, where McMahon, Agriculture Council CoChair and County Legislature Chairman David Knapp, and Executive Director of Cornell Cooperative Extension of Onondaga County David Skeval spoke about the many benefits of buying local.

Michael and Ellen Albanese Named Central New York Land Trust Conservationist of the Year

Michael and Ellen Albanese were recently named the 2020 recipient of the Central New York Land Trust Conservationists of the Year award. The award annually recognizes individuals and groups who exhibit dedication to exceptional conservation delivery, significant contribution and has proven to be a leader in their industry.

Country Folks Magazine Features Mike Albanese

“I love to talk to people about the cows. Anyone is always welcome. We’ll load them into the back of a pickup truck or hook up a hay wagon and drive them around to see the cows.”

Longhorn Beef: The Healthiest Choice

Texas Longhorn beef is the ideal beef choice for the health-conscious consumer. It is consistently superior to the Angus competitor in the fact it is genetically leaner. Longhorns marble excellent with a thin amount of waste back fat, which means the butcher does not typically have to trim as much fat from around the outside of the cut.