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Beef Chip Steak & Specialty Cuts
Beef chip steak is the cheesesteak cut — beef sliced paper-thin so it cooks in a minute flat on a hot griddle. Living where we do, between Maryland and Pennsylvania, we’d be run out of the county for not carrying it. Ours is sliced from 100% grass-fed and grass-finished beef, alongside beef cubes cut for stews, kabobs, and stroganoff. The two most useful “already did the knife work” cuts in the freezer.
Showing all 7 results
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Whole Tenderloin
$189.00 -
Beef Chip Steak
$13.97 — or subscribe to save 5% -
Beef Cubes
$14.95 — or subscribe to save 5% -
London Broil
Price range: $31.05 through $37.95 — or subscribe to save 5% -
Brisket
$71.89 — or subscribe to save 5% -
Oxtail
$26.95 -
Beef Short Ribs
Price range: $14.95 through $25.92 — or subscribe to save 5%
Two Cuts That Save You the Prep
- Beef chip steak exists for one glorious purpose and several practical ones. The glorious one: a proper cheesesteak at home — screaming-hot skillet, chip steak chopped as it sears, onions, cheese, roll. Because it’s shaved thin, it also handles Philly-adjacent duty in quesadillas, ramen, rice bowls, and stir-fries — anywhere you want beef cooked in under two minutes. Grass-finished beef gives the thin slices actual flavor to carry, which is where homemade pulls ahead of the sub shop.
- Beef cubes are pre-cut stew meat from the same grass-finished animals — uniform chunks ready for beef stew, kabobs, curry, chili con carne, and stroganoff. The rule for cubes is the braising rule: brown them hard first, then give them time in liquid. Grass-fed stew meat rewards the full simmer with deeper flavor than any feedlot chuck.
Frequently Asked Questions
What is chip steak?
Beef sliced paper-thin — the cheesesteak cut. It cooks in about a minute on high heat and works in any dish that wants fast-cooking beef.
How do I make a cheesesteak with chip steak?
Ripping-hot skillet or griddle, chip steak chopped with the spatula as it cooks, onions alongside, cheese over the top, straight into a roll. Total cook time: two minutes.
What are beef cubes best for?
Stew, kabobs, chili, and curry. Brown them first, then braise — cubes want time in liquid to turn tender.
Are these cuts from the same beef as your steaks?
Yes — the same 100% grass-fed and grass-finished animals, raised mostly by our named Pennsylvania partner farms and processed at USDA-inspected facilities.
How do they ship?
Frozen and vacuum-sealed by UPS to 24 states, or add them to a farm pickup.
Related
Shop all 100% grass-fed beef
Grass-fed steaks for the whole-cut versions
Grass-fed ground beef — the other weeknight workhorse
What Customers Are Saying
From the Farm Blog
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