These thin steaks are cut from the round of the sirloin, tenderized and then flattened. Their name comes from the indentations left from the mallet while tenderizing.
Cube steaks are great for a quick meal because they thaw quickly and cook in minutes. Cook with salt and pepper or marinade for a couple of hours. This is the most common cut of meat used for chicken fried steak.
To prevent the cube steaks from getting tough when cooking in a pan, use butter or oil and allow space between each steak. Also, do not over cook the steaks. Remember, low and slow for grass-fed and grass-finished meats.
1 or 2 Steaks per Package
Our animals only eat the nutrient rich grasses and drink from the crystal clear creeks of our high mountain ranches in Chama, New Mexico.
Our meats are processed by our expert craft butcher.
Healthy meats; plain and simple.
Our meats are the best you’ve ever tasted because we control the entire supply chain. Our yaks are bred, born and raised on our ranches while Robert purchases all our cattle from our neighbors or from local auction houses. In the summers the animals enjoy the high mountain energy dense grasses and snow-fed spring waters on our Wolf Creek Ranch. In the winters we move the yaks and cattle to our lower elevation farm 20 miles from the ranch where they eat Timothy hay that was grown either on our farm or neighboring farms. Our processing is done either in Chama by a craft butcher or by another craft butcher in Colorado. Also, our team members all have historic ranching roots in the Chama Valley, giving them a deep knowledge of animal husbandry and regenerative grazing practices of the region.
