STEAK FAJITA MEAT - HALF LB. PACK

FULLY COOKED | SOURCED FROM 100% GRASS FED COWS | NO ANTIBIOTICS | NO ADDED GROTH HORMONES | NO ADDED SUGER | PALEO & KETO FRIENDLY

THIS SIZE PACK IS PERFECT FOR SMALL MEALS, OR GET MULTIPLE PACKS AND MEAL PLAN FOR THE WEEK!

This is our signature product. We use choice sirloin flap sourced from 100% grass fed cattle never given antibiotics or added growth hormone and raised humanely with respect for the animals and the land.

We season the meat with a dry rub (all natural, gluten free, no sugar) then smoke the meat in an offset smoker using post oak wood, then finish by searing it on a ripping hot plancha to get that signature char.

The meat is fully cooked, cooled and vacuum-packed with charred bell peppers (red/orange). 

QUANTITY:

8 OZ OF COOKED MEAT AND 2-3 OZ OF COOKED BELL PEPPERS

FEEDS:

2-3 PEOPLE (THIS IS TRICKY - DEPENDS ON HOW IT'S USED AND WHO IS EATING)

INGREDIENTS:

GRASS FED SIRLOIN BEEF | COMAL DRY RUB (SPICE BLEND, SEA SALT, BLACK PEPPER, CINNAMON, GARLIC) | COOKED IN AVOCADO OIL | ORGANIC BELL PEPPERS (RED/ORANGE)

STORAGE:

OUR MEAT IS PACKAGED COLD AND MUST BE KEPT REFRIGERATED. WE LIST THE COOK DATE AND A FREEZE-BY DATE (10 DAYS FROM THE COOK DATE). ONCE FROZEN THE MEAT CAN LAST FOR MONTHS.

PREPARATION:

ALL MEAT IS FULLY COOKED, HELD COLD AND SIMPLY REHEATED TO EAT. ALTHOUGH THERE ARE MANY WAYS TO REHEAT FOOD, WE RECOMMEND THE FOLLOWING WAY TO MAINTAIN THE MOISTURE OF THE MEAT (AND MINIMIZE DIRTY DISHES!)

1. BRING 1 GAL OF WATER TO A BOIL IN A LARGE POT
2. ONCE BOILING, TURN HEAT TO LOW AND DROP IN VACUUM-SEALED PACK
3. WAIT 15 MINUTES
4. WARM A CAST-IRON PAN/COMAL WHILE WAITING
5. REMOVE PACK, CUT OPEN AND POUR ONTO WARMED PAN/COMAL
6. SQUEEZE LIME OVER THE MEAT AND SERVE!

RECOMENDATIONS:

WE HAVE MANY RECIPES AND RECOMMENDATIONS FOR HOW TO USE OUR MEAT THAT WE'RE HAPPY TO SHARE, BUT BELOW IS BRECK'S (COMAL'S FOUNDING FATHER) FAVORITE WAY...

"KEEP IT SIMPLE! TAKE A CHARRED FLOUR TORTILLA, TOSS ON A HEAVY PORTION OF MEAT AND PEPPERS THEN SOME THICK SHRED JACK CHEESE, LIGHT DRIZZLE OF CREMA, SPOON FULL OF COMAL GREEN SALSA AND A LITTLE SPRINKLE OF CILANTRO. OH, AND IT'S WISE TO ADD A MEZCAL MARGARITA ON THE SIDE!"