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100% grass-fed beef ribeye steaks from New Zealand. Choose between 200g and 300g (7oz and 10.5oz). The ribeye steak is the most popular steak cut - the ribeye steak comes with the perfect balance of fat to meat ratio. Juicy and flavorsome. For cooking use salt-free butter, only season with freshly ground pepper and sea salt. Cook slowly to medium-rare. 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.
|Weight||Choose between 200g (7oz.) and 300g (10.5oz) sized steaks|
|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||Rib eye steak, Delmonico, Entrecote, Entrecôte, Scotch Fillet, Prime Rib, Rib Roast, Rib Eye Roast|
|Country of Origin||New Zealand|
|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.|
|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 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.
Cook low and slow on all sides. 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 steak 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: I bought this item that was on sale. I ate it with the New Zealand filet that I had purchased before. It was very soft and had a moderate amount of oil and was delicious. One of my family members preferred this one (⋈◍ ＞ ◡ ＜ ◍). ✧ ♡. I was more concerned about the smell when preparing them, but when I ate them, there was no bad smell and they were delicious. I will order again.
Very tasty cut of meat. Cooked well it will melt in your mouth.
Translated from Japanese: Grass-fed beef has a lot of lean meat, so it gets dry when there’s too much heat. By sticking this nail-shaped temperature sensor "STEAK THERMOMETER", that is also sold at Horizon Farms, into the meat, the temperature of the meat can be visualized and it’s possible to grill it while monitoring so it doesn’t get too hot. Thanks to that, I can eat this steak at the best rare condition every time.
Translated from Japanese: I always ordered Australian meat, but I got New Zealand meat for the first time. I enjoyed the difference in color, texture and flavor. I ate the steak simply, so I could taste the difference delicately. I’m grateful that this meat can be enjoyed without having to worry. I enjoyed the difference in individuality rather than thinking about which was more delicious.
Translated from Japanese: I suddenly wanted to eat it, so I ordered it right away and it was delivered the next day, which I’m thankful for.
It was delicious.
It’s delicious and satisfying because of its reasonable price.