Cubed Steak

Our Beef Cubed Steak is mechanically tenderized, lean, and made for quick meals (think sandwiches, roll-ups, stews), but let’s be honest: around here, it’s all about Country Fried Steak with gravy.

We’ve cooked it at more farm meetings than we can count, and we’ll stand by this cut ‘til the cows come home. Tenderized from the Round, it’s flavorful, uniform, and ready for fast cooking, no slow braise required. It cannot be beat when paired with homemade onion milk gravy!

Cut ~¾" thick into pan-ready sections, dry-aged for two weeks, vacuum-sealed (~0.75–1.25 lb packs), and flash-frozen for peak freshness. No breed selection, either of our on-tap varieties (ANG Grain or SP Grass).

To learn more about our breeds, click here.