• 16 oz package
• 100% Grass Fed and Grass Finished on our farm in Maine
• All Natural - No Antibiotics - No Hormones
• 14-Day Dry Aged
• USDA inspected
• Hand cut and trimmed
• Flash Frozen and Wrapped In Air-Tight Cryovac - Will Last 12 Months In Your Freezer
• Free shipping on orders over $129

Here is a simple recipe for cooking grassfed fajita meat:

Grassfed Beef Fajitas

Ingredients:

• 1 pound Heartstone Farm grassfed fajita meat
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• Flour or corn tortillas, for serving

Instructions:

1. In a large bowl, combine the sliced fajita meat, bell peppers, and onion.
2. In a small bowl, whisk together the olive oil, chili powder, cumin, paprika, salt, and pepper.
3. Pour the spice mixture over the meat and vegetables, and toss to coat.
4. Heat a large skillet over medium-high heat. Add the meat and vegetables, and cook for 5-7 minutes, or until the vegetables are tender and the meat is browned and cooked through.
5. Serve the fajita mixture in flour or corn tortillas with your favorite toppings, such as guacamole, salsa, and cheese.

This recipe is easy to make and yields delicious, juicy and flavorful fajitas. Enjoy!

What are fajitas? 

Fajitas are a Mexican-inspired dish that typically consists of sliced steak or chicken that is cooked with bell peppers and onions, and served in a flour or corn tortilla.

What is the origin of fajitas? 

Fajitas originated in Texas in the 1930s and 1940s, and were originally made with beef skirt steak. Today, they can be made with a variety of meats, including chicken, pork, and shrimp.

How do you serve fajitas? 

Fajitas are usually served in a warm flour or corn tortilla, topped with your favorite toppings, such as cheese, guacamole, salsa, and sour cream.

What makes grassfed fajita meat different from conventional fajita meat? 

Grassfed fajita meat is made from grassfed cattle that are raised on a diet of 100% grass, while conventional fajita meat is often made from conventionally raised cattle that are fed a diet of grains and soy. This leads to differences in the nutritional profile of the meat, with grassfed fajita meat being lower in unhealthy fats and higher in healthy fats and essential nutrients.

• Be sure your steak is completely thawed.
• Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
• Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
• We recommend cooking your steak to no more than medium rare.
• Use a meat thermometer - and remove from heat at 125 degrees.
• Always slice against the grain

Our cattle are 100% grass fed and grass finished.

That means they do not receive any grain or corn - ever.

We do not use antibiotics or hormones - ever.

We maintain a stress-free enviroment for our cattle - we treat them humanely.

Our cattle have access to the outdoors 365 days a year.

We ship your order to you from our farm in Maine. All of our packaging can be composted or recycled (no styrofoam). Until we pack your box, our meat is kept in our freezers (at 0 degrees). We use ice blankets and dry ice to keep your precious meat super cold during its trip to you. Our packing team (our neighbors) like to say they are packing every order like it's going to their "favorite aunt."

FREE SHIPPING on orders $129 and above to these states: CT, DE, DC, ME, MA, MD, NH, NJ, NY, OH, PA, RI, VA, VT, WV.

$19.95 under $129.

At this time we are no longer shipping outside of the Northeast.