Chicken-fried steak, ready to go. Cube steak is round steak run through the tenderizer — those little indentations break down the muscle fiber so a lean cut cooks up tender in a skillet. It’s a South Georgia weeknight staple for good reason.

How to cook it: Season, dredge in flour (or flour, egg wash, flour), and fry in hot oil about 3 minutes a side until golden. Pull the steaks, make a milk gravy in the drippings, and pour it back over. Or smother it in onion gravy and let it simmer 30 minutes.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.