Limited stocks only. These are the steaks that did not meet the weight specifications for the regular sized 300g product. Find the regular sized producthere.
Each striploin steak weighs around 250g (8.85oz.) 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.
Approx. 250g (8.8oz.)
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (0°F)
In the fridge: approx. 24h In ice-water: approx. 1h
Grill, Cast-Iron Skillet, Fry-Pan, Oven
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
Individually vacuum packed
About Natural New Zealand Beef
✔ 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.
At A Glance
English Hereford and Black Angus Breed
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.
South Island of New Zealand
100% free-range on open pastures for life.
100% grass-fed for life on open pasture.
100% fully traceable from farm to fork.
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.
Translated from Japanese: I got this as a Mother’s Day gift for my mother whom I couldn’t meet. The meat was soft and juicy and really delicious, she said. It’s also possible to order this warmly and with no worries as present for staff members. I think they package everything carefully, too. Thank you very much. I think I will order again.
Translated from Japanese: It’s like eating the steak of a famous steak house! I ate one steak with salt and wasabi. I used a fish grill and grilled it on both sides on low flame. After wrapping it up in aluminum foil, I turned the flame up and grilled it thoroughly on both sides. It turned out perfectly rose-pink. I ordered again right away. This time, I got a filet, sirloin, ribeye and salt set. I think I will look forward to doing this once a month.
This steak is full of charm
Translated from Japanese: Both, wagyu and American beef are of very high quality when it comes to their tenderness, the flavor of the lean meat and the sweetness of the fat. Although I think that the center of wagyu is the tastiest. I wonder if it’s because it’s grass-fed beef? Just like grain-fed, pure wagyu, this beef also doesn’t feel like it has a lot of fat on it and I think this is optimal to eat it as steak.
Translated from Japanese: I absolutely like this beef more than the beef from the famous beef restaurant of my local area. Marbled steak is always really soft and juicy, so it’s a light dish. Although I ate a lot, I don’t feel guilty. I’m happy I ate something healthy. I usually don’t like the smell of beef, but this one didn’t have any. My father’s teeth are weak, but he ate this ribeye happily. I think it’s easy to eat for children, too. While writing this comment, I feel like eating it again!
Translated from Japanese: I’ve reached that age where I hate very oily meat. It’s my first time ordering American beef online, but the concentrated, original taste of the meat was amazing.
Translated from Japanese: It had the feeling of “American beef”.
Delicious meat with no strange taste!
Translated from Japanese: Because the meat was so thick, it’s not enough to only cook two sides, but the sides have to be carefully grilled as well to reach the medium rare state. It’s an unique article that tastes good from the first bite, but is even more delicious when you chew it. When you say “ah” with the food in your mouth, a nice aroma comes out and the meat’s taste spreads evenly. With just salt and pepper, nothing else is needed, I grilled it in a simple way. I thought the fat on the meat would smell, but a properly raised cow is different after all. I’m happy for having had something delicious!
(I ordered) sirloin, flap meat steak and filet mignon
Translated from Japanese: I prepared those three and compared them. My friend liked the sirloin meat. It tastes like steak, my friend said. My husband liked the flap meat steak. He said it tasted like the meat was cut from the best part of the cow. I quickly wrapped it inside a tortilla and ate it like that and even the meat juice sticking to the tortilla was delicious~
We bought 10 of these for our garden party last week and each and every person was truly amazed by the quality and the taste. Our chef cooked them to medium and we used your Italian salt. Almost too good to give them to the kids!! We grilled the burgers for them anywy - they were exceptional as well - bravo! My family and I appreciate your business and are very happy to have found healthy and safe meat in Japan. I'd recommend adding more brochures so we can hand them out.
Had to try it
Incredible quality of beef. Reminds me of the old days in NE. We'll be back soon.
Translated from Japanese: If you want a thick sliced steak, I recommend small filets more than sirloin or rib roasts.
Only if possible, use a thick iron plate and grill it slowly, it won’t go wrong for sure.
This meat is soft
Translated from Japanese: While wondering if this had been a waste of money, I grilled it for a BBQ. I put it on the grill and topped it off with the sea salt that is sold here as well. After adding some pepper as well, I grilled it on low heat. Once the entire meat had changed its color, I broiled it right in the middle of the grill on the highest heat. When I cut it into pieces it was perfectly medium-rare. I thought it was an exaggeration that you can even cut it with chopsticks, but it was really soft enough to work. When you chew the meat the delicious taste spreads in your mouth bit by bit. At first, I thought the meat is expensive, but now I agree (with the price). Although I didn’t grill it in a frypan, I think it was good I gave the BBQ grill a try.
Translated from Japanese: Very delicious!
Translated from Japanese: I’m glad it was considerably big.
I wonder if it would be even more delicious if I grilled it more?
Translated from Japanese: It was really soft and delicious! I ate it with Texas spice. I could also eat it without worrying about the fat on the meat. I will order again!
Translated from Japanese: It’s the real thing.
An American taste
Translated from Japanese: I think that American beef is the most delicious. Japanese oily beef tastes bad, but the taste of this one is splendid from the first bite. I grilled it carefully on low heat and ate it rare. It was a great success. I think I will order again.