Each striploin steak weighs around 300g (10.5oz.) and is a steak cut that comes with a bite and beefy flavor. The striploin steak is a popular steak amongst steak connoisseurs - it comes with a fat layer which when cooked will render and add flavorful juice to the steak. If you like your steak to come with a characteristic less tender bite and lots of flavors go for the striploin steak. For cooking use salt-free butter, season with freshly ground pepper and sea salt. Then cook very slowly to medium-rare. Serve sliced and sprinkle lightly with sea salt flakes. See the cooking instructions below.
100% grass-fed pasture-raised 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 New Zealand family farms and the beef is 100% free of antibiotics, growth hormones, and GMO feed. If you are looking for lean 100% natural grass-fed beef without the use of growth hormones and other nasties, choose New Zealand or Australian beef from Horizon Farms. Like with all our free-range meat, the animals have been raised with the ability to wander and graze freely reducing stress for optimal animal welfare. Read more below.
| Contents | 1 steak |
| Weight | Approx. 300g (10.5oz.) |
| 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 independent small family-owned farms.
✔ Free of growth-promoting hormones.
✔ Free of antibiotics.
✔ No GMOs in the feed. No chemical pesticides used on pastures.
✔ Wet aged for at least 21 days for taste and tenderness.
✔ High red meat to fat ratio.
They're lucky in New Zealand. That little island of theirs is perfectly poised for raising great and contented animals thanks to the ideal grass-growing climate. Clean water. Fresh air. Lush grass. A lot of respect and then nature does the rest. Open pasture, grass-fed 365 days a year. All images are real images of the family farms in New Zealand.
| 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 family partner farms from the South Island of New Zealand. |
| 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 |
| GMO-feed | Never |
| Antibiotics | Never |
| Pesticides | Never |
| Steroids | Never |
| Export and Processing | Imported chilled, never frozen into Japan. Exclusively 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 fry-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 Celcius (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.
