100% grass-fed T-bone steak, also known as the Porterhouse steak, from New Zealand. Impressive on the grill, impressive on the plate. One of the most popular bone-in cuts of beef. The steak is cut from the short loin, containing both the striploin and the filet portion, separated by a bone. Fine-grained steak. Rich, beefy flavor. The striploin is the most flavorful of all steaks as it contains great texture making it incredibly tender while providing extreme flavor. The filet is the most tender part of the cow, this will literally melt in your mouth.
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.
|Contents||1 pack contains 1 steak|
|Weight||300g (10.6 oz.)|
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. 3h
|Cooking Method||Grill, Cast-Iron Skillet, Fry-Pan or Oven|
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.
|Also known as||T-bone steak, short loin steak, striploin steak off the bone, porterhouse,|
|Country of Origin||New Zealand|
|Cut from||Short Loin|
|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.
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 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|
|Importer||Horizon Farms, Inc.|
Open pack and let steak breathe for 15 minutes at room temperature. You'll see the color change and become brighter.
Season with high quality sea salt and freshly ground pepper only. Please do not use steak seasoning. This beef comes with plenty of rich and deep beefy flavor.
Use either extra virgin olive oil or high quality salt-free butter. Due to the bone, avoid skillets with ridges to prevent uneven cooking. Cook on low heat. Not too low, make sure you hear it sizzling. Flip often.
Take off the heat once internal core temperature reaches 50 degrees Celsius (120 degrees Fahrenheit).
Let the steak rest on a cutting board for at least 5 minutes.
Cut along the bone. The left part in the picture is the striploin (new york strip) steak and the right part is a small portion of the tenderloin (filet mignon).
Slice and arrange nicely for an impressive display. Sprinkle with high quality sea salt. Enjoy while warm for a soft and buttery experience.