Beef Fajita Strips

Our grass-finished beef fajita strips are cut from the chuck. Large, hardworking muscles known for their bold, beefy flavor and distinctive grain. Pre-sliced for convenience, these strips cook quickly and absorb marinades readily, making them perfect for sizzling fajitas, stir-fries, rice bowls, and tacos.

• Pre-cut strips that are perfect for fajitas, stir-fries, and weeknight meals
• Absorbs marinades exceptionally well for big, bold flavor
• Best cooked to medium for tenderness and juiciness

For best results thaw your fajita strips  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our beef fajita strips are  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished beef fajita strips are thin, lean, and quick-cooking, which means they need moderate heat and a close eye to stay tender. Because grass-finished beef can firm up if overcooked, keep the strips at or below medium (140–145°F) and rely on a flavorful 20–30 minute oil-based marinade to add moisture, seasoning, and a wider cooking window. The key is fast searing, lots of aromatics, and cooking in a way that keeps the meat juicy.

Cooking Ideas:

• Classic Fajitas: Sear quickly with peppers, onions, lime juice, and your favorite fajita seasoning
• Stir-Fry: Cook over moderate heat with garlic, soy sauce, and veggies for a light, tender result
• Tacos or Bowls: Season with chili, cumin, and lime, then serve with rice, beans, or tortillas
• Sheet-Pan Fajitas: Toss in oil and spices, then bake briefly at high heat for an easy weeknight meal

General Tips:

• Use medium or medium-high heat—never high—to avoid toughness
• Cook in small batches to prevent steaming and ensure a proper sear
• Pull the strips early (130–135°F) and let them rest, as the temperature of thin pieces rises fast and will continue to cook off the heat
• Finish with a squeeze of lime to brighten the flavor