Grassfed Fajita Meat
🥩 What is Fajita Meat?
Fajita meat typically comes from flank steak, skirt steak, or sirloin, which are lean, flavorful cuts perfect for marinating and grilling.
✔ Beefy & Bold Flavor – Absorbs marinades well.
✔ Lean with Good Texture – Best when sliced thin against the grain.
✔ Quick-Cooking & Versatile – Great for grilling, pan-searing, or stir-frying.
When grass-fed and grass-finished, fajita meat is higher in omega-3s, CLA (conjugated linoleic acid), and antioxidants, making it a healthier, more sustainable choice.
📍 What Cuts Are Used for Fajita Meat?
- Skirt Steak (Traditional) – Very flavorful, best when cooked fast.
- Flank Steak – Slightly leaner but still tender when sliced properly.
- Sirloin or Hanger Steak – Tender with great beefy taste.
Since grass-fed beef is leaner, proper cooking and slicing are essential for tenderness.
PRPs Wild Foraged Heritage Pineywoods beef is like letting your palate step back in time. Our Pineywoods herd has free access to a diverse range of forages like their ancestors were accustomed to in the wild. This is not grass fed beef, it's wild foraged beef. On the farm they enjoy grass, wild herbs and other native plants, shrubs, vines and trees that impart a deep, clean beefy flavor. Like their ancestors, they are never fed any grains.
PRPs beef is dry aged to deepen and enrich this pure flavor. We invite you to try the healthy experience our beef offers and see what you have been missing. In addition to delighting in the age-old classic beef flavor that is accentuated by wild foraging, you will enjoy the satisfaction of bringing the taste of American history back to the modern table.
Pineywoods are one of only 5 rare breeds of cattle in the United States that have been included in the Ark of Taste by the Slow Food Foundation for Biodiversity. They are the centerpiece of our efforts to fight climate change through rotational grazing and intensive pasture management. This grass-fed beef is highly nutrient-dense and is intensely flavorful.