Fajita Strips

$14.99
$0.00 $14.99
• Per package
Per package

4.9 average rating from 8 reviews

16oz avg/package

  • 100% grass fed and finished. Cattle are never fed grain
  • Raised clean. Cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Convenient packaging. 1 lb packages are easy to portion and quick to defrost for meals of any size
  • Versatile favorite. Great for fajitas, but also perfect for hearty salads, stews, goulash, stir frys and more
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Minimum order $125
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Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • Local Courier / 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

Our Beef

Our 100% grass fed and finished beef comes from both our Long Island pastures & partners that uphold the Acabonac standards you've come to expect.

  • 100% Grass Fed & Grass Finished — Never Fed Grain, Ever
  • Humanely Raised & Handled
  • Antibiotic Free
  • No Added Hormones
  • No mRNA Vaccines
  • Raised on Open Pasture Year-Round

Cooking Tips

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
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