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100% Grass-Fed New Zealand Beef Filet Steak (200g)

New Zealand Natural Beef
BF126S

Description

Each tenderloin filet steak weighs around 200g (7oz.) and is the ideal steak for special occasions. The tenderloin is the most tender part of all beef cuts. If you are looking for fork-tender and lean steaks - choose filet steaks. For cooking use salt-free butter, season with freshly ground pepper, sea salt, garlic, and fresh thyme, 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

Contents 1 steak
Weight Approx. 200g (7oz.)
Serves Serves 1

Shipping & Handling

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.

 

Details

Also known as Filet, Fillet, Chateaubriand, Petite Steak, Tenderloin, Mignon
Country of Origin New Zealand
Ingredients Beef
Cut from Tenderloin
Category Steaks
Packaging 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.

 

New Zealand Natural Beef

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

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.
 

Beef Filet Steak Recipe Instructions

Great Southern Beef Filet

Defrost in the fridge overnight or defrost in the water a couple of hours before cooking. Open the package and let the steak breathe for at least 15 minutes.  

Great Southern Beef Filet

The color will change to a vivid red. Shortly before cooking, start seasoning with sea salt and freshly ground pepper. We like to add a bit of fresh or dried thyme to our steaks.

Great Southern Beef Filet

100% grass-fed beef is very lean with a high red-meat ratio, especially the tenderloin parts. Use either olive oil or salt-free butter to cook the steak.

Great Southern Beef Filet Steak

The filet steaks need to be cooked very slowly and carefully. We do not recommend more than medium-rare (50 degrees Celsius / 120 degrees Fahrenheit) Turn often and make sure you have an oil splatter screen at hand.

Great Southern Beef Filet Steak

Add garlic and vegetables to the fry-pan and let them cook in the steak juices. Once the steak's internal temperature has reached 50°C or 120°F - turn off the heat and move the steak to a cutting board. The steak will continue to cook on residue heat.

Great Southern Beef Filet Steak

Let the steak rest for 5 minutes.

Great Southern Beef Filet Steak

Slice thinly and serve while still warm.

Great Southern Beef Filet Steak

If needed, sprinkle with sea salt flakes. Enjoy.

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Customer Reviews

Based on 10 reviews
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A
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Amazing
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Amazing!
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This steak is full of charm
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Soft!
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Customer Reviews

Based on 6 reviews
67%
(4)
33%
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A
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-
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Delicious meat with no strange taste!
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(I ordered) sirloin, flap meat steak and filet mignon
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Truly different
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Had to try it

Customer Reviews

Based on 5 reviews
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(5)
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A
A.
Thick sliced steak
A
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This meat is soft
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Yahoo Store Customer Review
A
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Yahoo Store Customer Review
A
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これは柔らかい

Customer Reviews

Based on 6 reviews
67%
(4)
17%
(1)
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A
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Valuable!
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Amazing.
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An American taste