Frying Steak

Homestead Beef

  • This steak is usually from the thick flank or chuck. We cut it thinly, so it can cook quickly.

    This steak needs to be cooked quickly, to ensure it retains its moisture and stays tender. As the name suggests, it is best fried in a pan for a minute on each side. This cut is great for a quick sandwich, or popular in stir-fry and salads.

Sold fresh and frozen.

In Stock

Collections: The Beef

Type: Steak


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