Down here in Nashville, chicken fried steak is a staple of traditional southern meals. We think it’s about time that classic dish gets an overhaul, with quality meat from the beautiful farmland surrounding our city. These Tenderized Steaks are cut from the beef’s round — we’ll be honest, this cut starts off tough but we handle that with two weeks of dry aging and some tenderizing. If chicken fried steak isn’t your style, these cuts can also be sliced thin for a lean alternative to Skirt Steak in tacos and stir fries.
Other Awesome Cuts
We take the beef’s dry aged round and cut it into individual portions before tenderizing. We never use any chemical tenderizers, and instead, we use a special machine that punctures the steak, breaking the long muscle fibers and creating an incredibly tender cut.
For traditional chicken fried steak, dip in egg and milk before coating evenly with seasoned flour. Fry, and top with gravy.