100% grass-fed beef striploin steaks from New Zealand. Choose between 200g and 300g (7oz and 10.5oz). The striploin steak comes with a characteristic bite and beefy flavor. It comes with a fat layer which when cooked will render and add flavorful juice to the steak. For cooking use salt-free butter, season with freshly ground pepper and sea salt. Then cook very slowly to medium-rare. Serve thinly sliced and sprinkle lightly with sea salt flakes. See the cooking instructions below.
100% grass-fed beef from New Zealand - one of the few places in the world where grass-based farming can reach its full potential. Our New Zealand beef is sourced from Silver Fern Farms, New Zealand, and is 100% free of antibiotics, growth hormones, and GMOs. The cows have been raised with the ability to graze freely as nature intended, reducing stress for optimal animal welfare. See more information and actual images of the farms below.
| Contents | 1 steak |
| Weight | Choose between 200g (7oz.) and 300g (10.5oz) sized steaks |
| Serves | Serves 1 |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 24h In ice-water: approx. 1h |
| Cooking Method | Grill, Cast-Iron Skillet, Fry-Pan, Oven |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
| Also known as | Kansas City Steak, New York Steak, Porterhouse, Striploin, Club Steak, New York Strip |
| Country of Origin | New Zealand |
| Ingredients | Beef |
| Cut from | Striploin |
| Category | Steaks |
| Packaging | Individually vacuum packed |
✔ 100% grass-fed and grass-finished beef.
✔ Pasture-raised for life.
✔ Humanely raised and treated with respect by family-owned farms.
✔ Free of growth-promoting hormones and antibiotics.
✔ No GMOs in the feed. No chemical pesticides are used on pastures.
| Cattle Breed | English Hereford and Black Angus Breed |
| Farm/Ranch | Douglas-Clifford Family, Stonyhurst, Greta Valley, North Canterbury Chris & Anne-Marie Allen, Annadale, Ashburton Barry and Heather Gray, Hakataramea Station, Canterbury The Hurley Family, Siberia Station, Rangitikei. Jeff & Diane Cleveland, Brae-Lynn, North Otago. And other contracted family partner farms that are under contract of Silver Fern Farms |
| Brand | Silver Fern Farms |
| Region | South Island of New Zealand |
| Breeding | 100% free-range on open pastures for life. |
| Feeding | 100% grass-fed for life on open pasture. |
| Traceability | 100% fully traceable from farm to fork. |
| Growth-Hormones | Never |
| GMOs | Never |
| Subtherapeutic Use of Antibiotics | Never |
| Pesticides on Pastures | Never |
| Export and Processing | Imported chilled into Japan. Processed and flash-frozen for freshness and longevity locally in Japan. |
Completely defrost in the fridge or in cold water. Open pack and pat dry any moisture with a paper towel. Let the steaks sit at room temperature for at least 10 minutes. You will see vivid color changes as the steaks are exposed to oxygen.
Quality steaks do not require heavy seasonings or marinate. Simply use sea salt and freshly ground pepper and rub with extra virgin olive oil.
Use a frying pan or cast-iron skillet. Preheat to low/medium. You need to hear the steak sizzle. If you are using a grill, place the steaks into the indirect heat zone not directly over the flames.
Cook low and slow on all sides. Make use of your kitchen tongs to make the steaks stand up on their sides. Keep turning the steaks. There is no need to sear these steaks!
Keep turning them. Use a thermometer to determine the core temperature. We recommend medium-rare for steaks. Remove from the heat once the core temperature has reached 50 degrees Celsius (125 degrees Fahrenheit) and place on a cutting board.
The steaks will continue to cook internally on residual heat. Let the steak rest for at least 5 minutes.
Use a large sharp knife and cut the striploin steaks into slices.
Perfectly cooked to medium-rare. Serve and eat while warm for the best taste experience.
Sprinkle with sea salt if necessary. Enjoy!
Translated from Japanese: It was lean meat, had no odor, was flavorful and juicy.
I sprinkled salt and pepper, thyme and garlic oil on it, left it for a while, and grilled it on both sides firmly. 300g were eaten in a blink of an eye. This is the kind of meat I want to eat again.
