Gabriel Ranch Premium Beef

Before our fajita meat is seasoned, before it becomes our steak pinwheels, and before it ever makes it into the meat case, we take the extra step of mechanically tenderizing it.

Why?

Because cuts like flank steak have long muscle fibers. Tenderizing helps break those fibers up, making each bite more tender and easier to chew. It also helps seasonings pe*****te the meat more evenly, so every bite is packed with flavor.

It’s one of those behind-the-scenes steps most people never see, but it’s part of the care we put into preparing products we’d be proud to serve at our own table.

Sometimes the little details make the biggest difference.