Wagyu Chicken Fried Steak — It's Fry-Day on the Farm

Tim's recipe. His cast iron. Our Wagyu Tenderized Cutlets. Need I say more?

Around here, any day can be Fry-Day.

Monday? Fry-Day. Wednesday? Fry-Day. Ask Tim and he'll tell you — if there's a cast iron skillet and a Wagyu Tenderized Cutlet within reach, it's Fry-Day.

Our plates were a 100% farm to table meal. Wagyu Tenderized Cutlet smothered in Tim's homemade cream gravy, sweet corn on the cob, and carrots straight from our garden. That is a full farm meal. Everything on that plate came from right here (except for the flour & seasonings).

A complete meal from Weise Farms with homegrown carrots and sweet corn from the garden, featuring wagyu chicken-fried steak.

Last Friday happened to actually be a Friday. But honestly, that was just a coincidence.

Now, I want you to understand something about Tim. Since he retired, he has been cooking like a man on a mission. I'm talking low and slow, cast iron seasoned just right, gravies that make you close your eyes.

Tim can cook. He is as good as any chef, maybe better.

So when Tim decides it's Fry-Day, you know it is going to be good!

Last Friday, Tim made chicken fried steak. With our own Wagyu Tenderized Cutlets.

If you have never had chicken fried steak made from Wagyu beef, this is not the chicken fried steak of your school cafeteria dreams. This is something else entirely.

Our Wagyu Tenderized Cutlets start right here on our farm in Serbin, Texas — raised from birth, no hormones, no antibiotics. When it's time, our beef is processed in inspected facilities the way it should be, so you can feel good about every single bite.

We raise them. We know exactly where they go. And we wouldn't have it any other way.

Here's how Tim made it:

Tim's Wagyu Chicken Fried Steak

You'll need:

• 2 Weise Farms Wagyu Tenderized Cutlets

• 1½ cups all-purpose flour

• ¼ tsp baking soda

• ½ tsp black pepper

• ½ tsp salt

• 2 eggs

• ½ cup heavy cream

• Beef tallow for frying

  
  

For the gravy:

• ¼ cup pan drippings

• ¼ cup flour

• Heavy cream and milk to desired consistency

• Salt, black pepper, and onion powder to taste

  
  

To make it:

Mix flour, baking soda, salt, and pepper in a shallow bowl. In a second bowl, whisk eggs and heavy cream together. Dip each cutlet in the flour first, then the egg wash, then press firmly back into the seasoned flour — coat it well on both sides. Let them rest for 30 minutes before frying. Heat about half an inch of beef tallow in a cast iron skillet over medium-high heat.

Fry each cutlet 3–4 minutes per side until deep golden brown. Set on a wire rack while you make the gravy. Leave drippings in the pan, whisk in flour, and cook for one minute. Slowly pour in cream and milk, whisking constantly, until thick and creamy. Season generously. Pour it over everything. Say a little prayer of thanks and enjoy.

A couple of things worth noting about what Tim does differently.

The baking soda in the flour coating. The heavy cream instead of regular milk in the egg wash. The full 30-minute rest before the cutlets ever touch that skillet. And always, always — beef tallow.

Not just any tallow. Ours.

There is something about frying in your own Wagyu beef tallow that completes the circle in a way that's hard to explain. It started on our farm. It ends on your plate. Every single step along the way — we know exactly what went into it.

If you want to try Fry-Day at your own house, our Wagyu Tenderized Cutlets and beef tallow are both available on the website. Pickup is Tuesday through Friday, 9am to noon, in Giddings or La Grange.

This is what we may have available very soon — Complete Meal Deals from Weise Farms. Everything you need for a meal like this, all in one place. The garden is doing well, so stay tuned! 🌱

If you'd like to try Tim's recipe, here's a link for our special price on wagyu beef cutlets.

Get Wagyu Beef Cutlets

Tallow is in low supply, so email me if you'd like to grab a tub. And if it says we are out, just know we'll be rendering more very soon.

We raised this beef. We love this beef. And we think once you taste what Fry-Day feels like around here — you'll enjoy it any day of the week too.

God bless you and your family,

Becky & Tim Weise Weise Farms | Serbin, Texas (979) 540-7164