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Beef Cutlets - Thinly Sliced

Beef Cutlets - Thinly Sliced

Packaged in a convenient 1/2 pound size. Pound thin, then bread and fry. Perfect for a quick meal.
$7.49
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This is something we've had MANY requests for. Small, thin, lean cuts of beef that have endless possibilities. We cut our Beef Cutlets to about 1/4" thickness and wrap in convenient 1/2 pound packages. Here are a couple of our favorite recipes:

 

Keto "Chicken" Fried Steak with Sausage Gravy


FOR THE CUTLETS:


2 packs or 1 lb. Beef Cutlets, pounded to half the original thickness

¼ cup heavy cream

2 eggs

1 cup crushed pork rinds (or keto crackers, or almond meal)

½ cup Parmesan cheese, grated

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon paprika

Cooking fat (we use our Unrefined, Kettle-Rendered Pastured Lard), but Ghee or Butter would be fine as well.


FOR THE SAUSAGE GRAVY:


1 lb Pastured Pork Breakfast Sausage Patties, chopped

½ cup onion, diced

2 cloves garlic, minced

1 ½ cups heavy cream

Salt and pepper to taste


COOKING INSTRUCTIONS FOR THE CUTLETS:

 

  1. Using a rolling pin or meat tenderizer mallet, pound the steaks as thin as possible.
  2. Salt and pepper both sides of the steak.
  3. In a medium mixing bowl, combine the heavy cream and eggs.
  4. In a separate large mixing bowl, combine the pork rinds, parmesan cheese, onion powder, garlic powder, and paprika.
  5. Heat plenty of oil or fat in a large cast-iron skillet over medium-high heat.
  6. Dip the steak into the egg wash and flip it to coat both sides.
  7. Dip the egg coated steak into the pork rind mixture and flip to coat.
  8. Gently lower the coated steaks into the hot oil. Fry golden brown, then using tongs flip to fry the other side.
  9. Place cooked steak on a plate with a paper towel. Repeat as necessary until finished.


COOKING INSTRUCTIONS FOR THE SAUSAGE GRAVY:

 

  1. Heat a large frying pan to medium temperature. Add crumbled sausage patties and cook until no longer pink, using a spatula to break up the crumbles.
  2. Remove the sausage from the pan; set aside.
  3. Add the onion and garlic to the pan and cook until the onion is translucent and soft. Stir often.
  4. Add the heavy cream, salt, and pepper. Bring the gravy to a boil.
  5. Once the gravy begins to boil, lower the heat and simmer for one minute.
  6. Add the sausage back to the pan and continue to cook and stir for one minute.
  7. Spoon the gravy over the top of the keto chicken fried steak and serve hot. Enjoy!!


** NOTE:  If you'd prefer to not make the sausage gravy, simply add 1/4 C heavy cream and 1/2 to 1 C bone broth to the pan after you're finished frying the steaks. Simmer until thick. If desired, whisk in 1 tsp of arrowroot powder for a thicker gravy. **

Or, try this classic German favorite.


Bavarian Beef Schnitzel with Warm Bacon Slaw


For the Beef Schnitzel:


2 packs or 1 lb. Beef Cutlets, pounded to half the original thickness

1-1/2 cups panko bread crumbs (For gluten free, substitute almond flour or crushed pork rinds, plus grated parmesan cheese)

3-4 tablespoons butter, melted

2 tablespoons finely chopped fresh parsley

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon pepper


For the Warm Bacon Slaw:


1/2 lb (or more) Uncured & Smoked Pasture Raised Bacon, diced

2 cups shredded cabbage

1/4 cup apple cider vinegar

salt/pepper to taste


Cooking instructions for the Schnitzel:

 

  1. Preheat oven to 425°F.  Combine panko crumbs (or gluten free ingredients), butter, parsley, paprika, salt/pepper in large shallow dish.
  2. Press one beef steak firmly into crumb mixture to coat both sides; place on shallow baking pan. Repeat with remaining steaks. Evenly press remaining crumb mixture onto tops of steaks. Bake 10 minutes. 
  3. Meanwhile, to prepare Warm Tangy Slaw, heat nonstick skillet over medium-high heat until hot. Add bacon; cook 5 to 7 minutes or until bacon is crispy. Add cabbage and vinegar; cook 5 to 7 minutes. Season with salt/pepper to taste.
  4. Serve schnitzel with slaw. 

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