Cracker Barrel Country Fried Steak Price, Nutrition, Allergen, and Gluten Information

Country Fried Steak

Price – Three Sides: $14.99 | 600 cal

Price – Two Sides: $12.99 | 600 cal

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Cracker Barrel’s Country Fried Steak features a cube steak dipped in seasoned batter, pan-fried golden brown, and smothered with their signature sawmill gravy.

It’s served with your choice of two or three country sides and your choice of hand-rolled buttermilk biscuits or corn muffins.


  • Calories: 600
  • Fat: 28g
  • Cholesterol: 65mg
  • Sodium: 1410mg
  • Carbohydrate: 50g
  • Dietary Fiber: 1g
  • Sugars: 3g
  • Protein: 37g
  • Calcium: 270mg
  • Iron: 4mg
  • Potassium: 680mg


  • Milk (milk, butter in gravy, biscuits)
  • Wheat (wheat flour in batter, biscuits)
  • Soy (may be present in some seasonings)
  • Egg (in batter)

Gluten Information

  • Wheat flour (in batter, biscuits)
  • Barley malt (may be present in some seasonings)


What cut of meat is used in Country Fried Steak?

Country Fried Steak typically uses a cube steak, which is a tenderized cut of beef, often from the round or chuck.

The tenderizing process involves mechanically breaking down the muscle fibers, making it a more affordable and quicker cooking option compared to other cuts.

What is the difference between Country Fried Steak and Chicken Fried Steak?

Traditionally, Country Fried Steak uses cubed steak, while Chicken Fried Steak uses chicken. However, the terms are often used interchangeably, and the preparation methods are very similar, involving coating the meat in seasoned batter and pan-frying it.

What is sawmill gravy made of?

Sawmill gravy, a common accompaniment to Country Fried Steak, is a type of brown gravy typically made with pan drippings from fried meat, flour, milk, and seasonings. It can also include vegetables like onions and peppers.

Is Country Fried Steak healthy?

Country Fried Steak can be high in calories, fat, and sodium due to the breaded and fried preparation, and the gravy.

However, healthier variations exist that use leaner cuts of meat, whole-wheat flour in the batter, and lighter gravy options.

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