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100% Grass-Fed New Zealand Beef Ribeye Steak (300g)

New Zealand Natural Beef
BF129
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Description

Each ribeye steak weighs around 300g (10.5oz.) and is the most popular steak amongst all steak varieties - the ribeye steak comes with the perfect balance of fat to meat ratio. Juicy and flavorsome. If you like your steak juicy with a decent amount of fat on it go for the ribeye 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

Contents 1 steak
Weight Approx. 300g (10.5oz.)
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 Rib eye steak, Delmonico, Entrecote, Entrecôte, Scotch Fillet, Prime Rib, Rib Roast, Rib Eye Roast
Country of Origin New Zealand
Ingredients Beef
Cut from Ribeye
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 Ribeye Steak Recipe Instructions

Great Southern Grass-Fed Ribeye Steak

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.

Great Southern Grass-Fed Ribeye Steak

Quality steaks do not require heavy seasonings or marinate. Simply use sea salt and freshly ground pepper and rub with extra virgin olive oil.

Great Southern Grass-Fed Ribeye Steak

Use a fry-pan or cast-iron skillet. Preheat to low heat. 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. The ribeye comes with plenty of juicy fat that needs to be rendered - the best is to achieve that slowly.

Great Southern Grass-Fed Ribeye Steak

Cook low and slow on all sides. There is no need to sear these steaks as they are not thick enough to handle the heat. 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.

Great Southern Grass-Fed Ribeye Steak

The steaks will continue to cook internally on residual heat. Let the steak rest for at least 5 minutes.

Great Southern Grass-Fed Ribeye Steak

Use a large sharp knife and cut the steak into slices. 

Great Southern Grass-Fed Ribeye Steak

Perfectly cooked to medium-rare. Serve and eat while warm for the best taste experience. 

Great Southern Grass-Fed Ribeye Steak

Sprinkle with sea salt if necessary. Enjoy!

 

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Customer Reviews

Based on 10 reviews
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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 7 reviews
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J
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Translated from Japanese: Although it's grass-fed beef, it was delicious without any odor because it’s grain-finished.
Even after thawing and cooking it immediately, it was not dry and soft. It's expensive because it's the highest quality, but it was meat that made me want to eat it again.

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Translated from Japanese: It had the feeling of “American beef”.

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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!

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(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~

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Truly different

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.

Customer Reviews

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

Customer Reviews

Based on 6 reviews
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Valuable!
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Amazing.
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An American taste