Each pack includes 1 lb of Kabob Meat. These lean, pre-cut cubes of dry-aged beef are perfectly sized for skewers, stir-fries, stews, or quick beef tips. Skip the tedious prep work and go straight to the grill or skillet with premium flavor and maximum convenience.
Quick Meals, Premium Quality
Raised on our family farm in Hooker, Oklahoma, our Sim-Angus cattle are grass-fed, grain-finished with our Cow Caviar™ feed (alfalfa hay, corn silage, and more), and always USDA-inspected, hormone-free, and antibiotic-free.
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Dry-Aged Tenderness: Cut from dry-aged beef for richer flavor and better bite than standard cubes.
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Convenience: Uniformly cut, saving you time while ensuring even cooking.
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Farm-to-Table: Clean, premium beef raised with integrity.
How We Love to Cook It:
We love threading our Kabob Meat onto skewers with onions, peppers, and zucchini, then grilling over high heat for a smoky, colorful meal. Faith’s favorite way is tossing the cubes into a hot skillet with garlic, soy sauce, and veggies for a quick, hearty stir-fry.
Shipping & Pickup:
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All perishable orders ship frozen every Monday.
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Place orders by Sunday at 7 PM CST for Monday shipping.
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Local pickup is available at A&K Land & Cattle, with most orders ready within 24 hours.
Simplify dinner while elevating flavor. Order your dry-aged Kabob Meat today.
What is Kabob Meat?
Kabob meat refers to any type of meat cut into cubes and skewered for grilling or broiling. This popular dish has its roots in Middle Eastern and Mediterranean cuisines but has gained worldwide popularity due to its rich flavor and versatility. You can use various types of meat for kabobs, including beef, chicken, lamb, or pork, each offering a unique taste experience. Kabob meat is typically marinated in flavorful spices, herbs, and oils, enhancing its natural taste. Ideal for outdoor grilling or indoor broiling, kabob meat brings a delightful, smoky taste to your meals.
Choosing the Right Kabob Meat
When selecting kabob meat, consider the cut and quality of the meat. For beef kabobs, tender cuts like sirloin or ribeye work best, as they maintain their moisture and flavor during cooking. For chicken, boneless thighs are preferred over breasts due to their juiciness. If you're a fan of lamb, shoulder or leg cuts provide ample flavor and tenderness. Always opt for fresh, high-quality meat, as this ensures a delicious final product. Marinating the meat before grilling is also crucial to infuse it with robust flavors and keep it succulent.
Cooking Kabob Meat to Perfection
Cooking kabob meat requires some attention to ensure it's perfectly grilled. Preheat your grill to a high temperature and allow the skewers to rest at room temperature for a few minutes before cooking. For even cooking, cut the meat into uniform pieces and avoid overcrowding the skewers. Grill each side for about 3-5 minutes, depending on the type of meat and size of cubes. Use a meat thermometer to check for doneness; for beef and lamb, aim for a medium rare temperature of 135°F, while chicken should reach 165°F. Allowing the kabobs to rest after cooking enhances their flavor and juiciness.
