5% Bonus Savings + FREE item when you ➡️Subscribe & Save!

RECIPE: Fajitas

written by

Eileen Napier

posted on

August 12, 2021

You can make delicious fajitas using many different cuts of meat: beef flank steak, beef skirt steaks, chicken tenders. BUT we now offer pre-sliced beef fajita meat that is ready to make your skillet sizzle. Follow these steps to make tender, delicious fajitas without over cooking that amazing grassfed beef.

Ingredients:

  • 1 lb Ramstead Ranch Beef Fajita Meat
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Juice from 1 lemon or lime
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • Your choice frying oil
  • Peppers and onions of your choosing. 2 bell peppers and 1 onion work well.

You’ll need the garnishes of your choice. Tortillas, avocados, cilantro and another lemon are standard for our family.

Directions:

  1. In a bowl, place thawed fajita meat and add lemon/lime juice.
  2. In a separate bowl, combine chili powder, cumin, paprika, garlic, ~1 tsp salt and 1/2 tsp pepper. Add these seasonings to fajita meat and mix until coated.
  3. Gather 2 skillets. You are going to use 1 for veggies and 1 for meat.
  4. Add oil and preheat both skillets to high, almost to the smoke point.
  5. Begin frying veggies. I like to sear them to the point of getting a bit charred, then turn the heat down and cook to the tenderness you like.
  6. Add meat to the 2nd skillet about 5 minutes after you start the veggies. The fajita meat is sliced VERY thin, and it will cook quickly. To get just the right amount of sear on the outside but avoid over cooking, I lay each slice out in the skillet separately. Avoid the temptation to stir or fuss with the meat. Allow it to lay in place and sear for 2 min. Flip just once. Cook for 1 min. on second side for rare, 2 min for medium. 
  7. If you feel the meat needs to cook more, add it to the veggies and keep heat on low. Remember, grassfed beef cooks quickly, so less is more.
  8. Enjoy! This is one of my favorite meals so I hope you love it.

Our new beef fajita meat is sliced thin. Get your skillet HOT, and sear each side 1-2 min. to avoid over cooking. Resist the temptation to stir the meat while it sears in the pan.

More from the blog

Bulk Buying Basics: How Much Meat Does My Family Need?

If you've ever tried shopping for a quarter beef or half hog and wondered, "How much is that and how long will it feed my family?"...you’re not alone! For many households, especially those with growing kids, buying meat in bulk from a local rancher sounds great… until the logistics get fuzzy. At Ramstead, we’re here to make bulk buying make sense. This is your go-to guide for understanding portions, freezer space, and how to plan for your family’s real-life needs without overbuying or overthinking it. Scroll down to find the family size that most closely matches yours, and read the details to find your best fit bulk order size. 🥓 Family of 2: 2 Adults or 1 Adult + 1 Teen Let’s assume: You each eat ~0.6 lbs of meat per meal You cook meat 4–5 times per week That’s 1.2 lbs per meal, and here are your planning needs: Weekly total: 5–6 lbs Monthly total: 20–25 lbs What Should You Order? For smaller households, we offer bulk portions that allow you to save while you stock up without overrunning your freezer space: 1/8 Beef (36 lbs): 2 months 1/4 Pig (26 lbs): 1.5 months Whole chicken (~4.5 lbs each): Plan for two meals per bird plus leftovers 🧠 Smart 3-month bulk combo for 2: 1/8 Beef (36 lbs) 1/4 Pig (26 lbs) 2–4 Whole chickens or as needed for extras ✅ Total Meat: 70 - 80 lbs 🧊 Freezer Space: 4–5 cu. ft. 💡 Great for smaller families who cook 4–5 nights a week and want variety across ground beef, steaks, roasts, chops, bacon, and sausage. 👉 Visit Our Bulk Menu Page 👨‍👩‍👧‍👦 Family of 4: 2 Adults + 2 Young Kids Let’s say your family eats pasture-raised meat 4–5 times per week. Adults eat about 0.6 lbs of meat per meal Young kids eat about 0.3 lbs per meal That’s about 1.8 lbs per meal for the whole family: Weekly total: 8 lbs Monthly total: 24–35 lbs What Should You Order? You have options depending on how often you want to restock: 1/4 Beef (72 lbs): 2–3 months 1/2 Pig (55 lbs): 3–5 months 20 Whole chickens (at 4.5 lbs each): 2.5–4 months 🧠 Smart 3-month combo for your family: 1/4 Beef (72 lbs) 1/4 Pig (26 lbs) 2–4 Whole chickens, or as needed to fill in ✅ Total Meat: 105 - 110 lbs 🧊 Freezer Space: 6–7 cu. ft. 💡 This combo covers three months easily, with cuts to please both picky eaters and weekend cooks. Think burgers, meatballs, bacon breakfast, and slow-cooked roasts.👉 Visit Our Bulk Menu Page 🍔 Family of 4: 2 Adults + 2 Teenagers Teenagers can easily match or surpass adult appetites. Each person (adult or teen) eats ~0.6 lbs That’s 2.4 lbs per meal for the family: Weekly total: 10–11 lbs Monthly total: 40–46 lbs What Should You Order? Here are some popular portions and how long they’ll last your family: 1/4 Beef (72 lbs): 1.5 months 1/2 Beef (145 lbs): 3 months Whole Pig (109 lbs): 2.5 months 30 Whole chickens (at 4.5 lbs each): 3 months 🧠 Smart 3-month bulk combo for you: 1/4 Beef (72 lbs) 1/2 Pig (55 lbs) 3–8 Whole chickens or as needed for fill in ✅ Total Meat: ~140 - 155 lbs 🧊 Freezer Space: ~8–9 cu. ft. 💡 This is a robust combo for hearty teen appetites. You’ll have plenty of ground beef for weeknights, roasts for Sunday dinner, bacon for big breakfasts, and sausage for quick protein boosts. Pro-tip: Add whole chickens as needed for sports seasons when appetites are at their peak!👉 Visit Our Bulk Menu Page A Final Note As you can likely guess, the amount of time these portions last your family will vary based on demand. This guide is a great starting point to help you understand what it takes to feed our most common family combos with a typical meat-eating schedule. We hope this helps with your planning, and if you have specific questions or want to know more, as always, please contact us.  We are real humans here 😆, and we’re happy to help!

RECIPE: One Pan Apple Pork Chop Dish

I love a recipe that harmonizes just the right flavors all in one pan.  Fresh fruit and herbs are contrasted by tangy mustard, and they simmer together and blend with savory pasture raised pork chops to bring you joy on a plate.  Ingredients 2 Tbsp olive oil4 Ramstead Ranch pork chops or pork steaks2 tsp Dijon mustard2 C bone broth2 Tbsp fresh herbs, rosemary works well, thyme or sage would work well, too, and best you use a blend.2 medium apples, sliced thin1 large onion, sliced thinSalt and pepper to taste Tools 12-inch skillet or cast ironWisk, bowl, and a nice, sharp knife Instructions Thaw pork chops and season with salt and pepper.Add 1 Tbsp to your pan and heat on high until oil smokes.  You want you pan HOT!Sear pork chops, about 2 min per side.  Remove the chops from heat.Lower heat to medium high.  Add 1 Tbsp olive oil to pan.  Heat oil and add onions and apples.  Turn occasionally slightly toasted, about 5 min.  Add salt, pepper, and fresh herbs, and stir.  Cook onions until they are translucent.Whisk together bone broth and mustard, and add to apple-onion mixture.  Nest pork chops in pan making sure to surround the chops with the apple-onion mixture.Simmer for additional 4 min, until chops are cooked through.Enjoy!