Real carne asada starts at the meat counter, not the seasoning aisle. We slice beef thin the way asada demands, season it in the shop, and send it out ready for a screaming-hot grill. Char it, chop it, and pile it into tortillas with onion and cilantro — taco night solved by your butcher.
How To Cook It
Grill hot and fast — 2–3 minutes per side over the hottest fire you can build.
Typical timing: 5–6 minutes total. Thin cuts cook fast.
- 01Get the grill or cast iron fully preheated — asada is a high-heat, quick-char cut.
- 02Lay the meat flat, 2–3 minutes per side. You want real char on the edges.
- 03Don’t crowd the pan — sear in batches so it chars instead of steams.
- 04Rest briefly, then chop into taco-size pieces across the grain.
- 05Serve with warm tortillas, onion, cilantro, lime, and a good salsa.
Best for: Taco Tuesday, burrito bowls, quesadillas, feeding a backyard crowd fast.
What’s In It
Short list. Real ingredients.
Sourcing: Midwest-farm beef, sliced thin and seasoned at our Bemidji counter.
Thin-sliced whole-muscle beef with our shop seasoning — no mystery “fajita solution” pumped in at a packing plant.
Why Butcher Shop Matters
Grocery “carne asada” is usually the thinnest, toughest cuts drowned in salt solution to pass as seasoned. Ours is real sliced beef with seasoning we actually mix — the difference shows up the second it hits the fire.
Pairs With
Goes well with these.
FAQ
Quick answers.
Is it already seasoned?
Yes — seasoned in the shop and ready for the grill. No marinating homework required, though a squeeze of lime before serving never hurts.
What cut is carne asada?
Asada is a preparation, not a single cut — thin-sliced beef built for high-heat charring. We slice ours from cuts with real beef flavor that stay tender when cooked fast.
How is it priced?
Sold by the pound and sliced fresh to order — the listed price reflects a typical package, set when we hand-cut it.