Chip Steak

What Makes This Beef Special

• 100% grass-fed and grass-finished
• Pasture-raised using rotational grazing
• No antibiotics, vaccines, growth hormones, or wormers
• No grain finishing or GMOs
• Clean processing—nothing added

Storage & Shelf Life

Keep frozen for up to 1 year. Thaw in the fridge for 24–48 hours, or quick-thaw in a bowl of cold water for 2–3 hours. Once thawed, use within 2–3 days.

Learn more about optimal thawing methods

Creative Uses

• Quick-sear for steak sandwiches
• Cook with onions and peppers
• Chop into breakfast hash

Notes from Farmer Dan

Chip steak can be taken from the Bottom Round, OR Eye of Round, OR Sirloin Tip, OR Top Round. Cooking Technique: Braise, Grill, Pan-Fry

(Bottom Round) This is taken off the hind and makes a good roast called rolled rump roast. it can also be made into chip steak, jerky, or dried beef.

(Eye of Round) Taken out of the hind, this is a lean and drier cut. It can also be made into a roast, chip steak, jerky, dried beef, or round steak.

(Sirloin Tip) This is taken off of the hind, and has a lot of muscle, so needs to be cooked correctly. The sirloin tip can be turned into a roast steak or chip steak.