Beefmaster Cutlets

Thin-cut steaks from our own registered Beefmaster cattle.

Cutlets are thin steaks cut from the round and run through a tenderiser, which is what lets a lean hindquarter cut fry up tender in a couple of minutes. They are the fastest good steak in the freezer.

Method: this is the chicken fried steak cut. Dredge in seasoned flour, fry in hot tallow two to three minutes a side, and serve with cream gravy. They also make honest milanesa and beef schnitzel. Because they are thin, they cook through almost immediately, so the mistake to avoid is walking away rather than undercooking. USDA safe minimum for whole-muscle beef is 145°F with a three-minute rest.

About 3 steaks per pack, each separated by butcher paper so you can pull out one or all three. Sizes: S (0.75-0.84 lb), M (0.85-0.95 lb).

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.