Petite Tender Steak

$17.99


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Cooking and Care Instructions

Keep frozen or refrigerated until ready to prepare.
Remove the meat from vacuum sealed packaging and pat dry with paper towel. Season generously on both sides with kosher salt. Place the steak into a cast iron pan and sear for 10 minutes, flipping the steak over every two minutes.
Next, place the pan into an oven set at 350, and continue to cook, turning every 4 minutes, until the steak reaches an internal temperature of 135 F.
Once at temperature, remove steak from oven and rest for 10 min.

Ingredients and Nutrition Facts

Pasture-Raised, Dry-Aged Black Angus Beef raised in Lancaster County. Incredible marbling and taste.

-Pasture Raised and Grass Fed
-Dry-Aged
-Antibiotic-Free
-Hormone-Free
-Steroid-Free
-Ethically Raised

A Rare Tenderness

Description

The Petite Tender is a small, lean cut from the shoulder of the cow. It's a relatively rare steak to find in stores because it takes a butcher more time and skill to cut this tender and beefy steak. It's best cooked quickly over high heat and is typically used for stir-fries, kebabs, steak fajitas or just grilling. Experience this amazing steak the right way with Dry-Aged, Pasture-Raised Black Angus Beef from Lancaster County. Average weight of 11 oz. 

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Enola Cattle Co

Petite Tender Steak

$17.99
The Petite Tender is a small, lean cut from the shoulder of the cow. It's a relatively rare steak to find in stores because it takes a butcher more time and skill to cut this tender and beefy steak. It's best cooked quickly over high heat and is typically used for stir-fries, kebabs, steak fajitas or just grilling. Experience this amazing steak the right way with Dry-Aged, Pasture-Raised Black Angus Beef from Lancaster County. Average weight of 11 oz. 
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