One juicy ribeye steak of 300g (10.5oz) cut directly from the rib primal. The ribeye is by far the most popular cut of steaks as it combines marbling, tenderness, and rich flavor. Compared to the striploin, the ribeye has more abundant fat and is therefore juicier. If you are looking for tenderness, go for the ribeye and tenderloin steaks. If you're looking for a meaty and flavorful taste experience with less fat, always choose the striploin steaks. We recommend seasoning these steaks with simple sea salt and freshly ground pepper only. Check out our cooking instructions at the bottom.
Introducing another premium brand to our family. Ocean Beef from New Zealand. Surrounded by the Pacific Ocean, the islands of New Zealand are famed for their world-leading farmers. This is one of the finest New Zealand Angus beef quality available. Combine the freshest New Zealand grass, the best New Zealand grains, and the best New Zealand sea air - and you get Ocean Beef. But that's not it. At Horizon Farms, we aim for the best: Free-range grass-fed for 18 months on lush green and fresh pastures of New Zealand. Then for 200 days the cows are grain-fed the finest selection of New Zealand-grown (supplied by local farmers only) GMO-free grains and drink sustainable water made by the snow from the Southern Alps in a stress-free coastal environment. At no point are the cows given growth hormones or treated with subtherapeutic antibiotics. See more about the farms below. The Ocean Beef striploin steaks as well as the ribeye steaks have won the Gold medal at the World Steak Challenge with the following judging criteria: appearance, aroma, color, marbling, consistency of fat trim, tenderness, flavor, succulence.
Compared to our Morgan Ranch Beef, New Zealand Ocean Beef ranks lower due to the breed (Angus vs. Black Angus + Japanese Wagyu) which genetically yields lesser marbling and is, therefore, less intensive in taste and tenderness. However, price point, quality, and taste experience-wise the New Zealand beef is the next-best alternative. Generally speaking, grass-fed and grain-finished beef is of higher quality and provides a better taste experience and provides a great balance between red-meat ratio and healthy omega 3s unsaturated fats.
| Contents | 1 steak |
| Weight | 300g (10.5oz) |
| Serves | Serves 1 |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (32°F) |
| Defrosting Time | In the fridge: approx. 24h In ice-water: 2 hours |
| 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 |
| Ingredients | Beef |
| Cut from | Rib |
| Category | Steaks |
| Packaging | Individually vacuum packed |
✔ Humanely raised and treated with respect. All year free-range and open pasture-raised.
✔ No subtherapeutic use of antibiotics.
✔ No use of growth-promoting hormones.
✔ Free-range pasture-raised on green pasture then finished on vegetarian feed for improvement of taste, tenderness, and marbling 200 days prior to harvest.
✔ Non-GMO feed supplied from local New Zealand farmers only.
✔ Non-commodity quality. Top-quality grass-fed and grain-finished New Zealand beef reserved for high-end restaurant use.
✔ Compared to commodity 100% grass-fed: more flavorful, more tender and free of a gamey odor and taste.
✔ Gold-Award winning at the World Steak Challange 2019. (Reference ID WSC-0580 and WSC-0581)
✔ Provides monounsaturated fatty acids Omega 3s - yes, the good fats. Including a wide range of essential nutrients such as iron, zinc, protein, B vitamins, selenium and vitamin D.
✔ New Zealand premium beef provides great value and comes with a lower price point compared to our high-end quality Morgan Ranch Beef and is of higher quality than our Australian beef.
Our New Zealand beef comes from the Canterbury area of the southern island of New Zealand. The cows are raised on local ranches (referred to as cattle stations in New Zealand) which are family-owned and run. The animals are grass-fed on open pastures their entire lives. Then, 200 days before harvesting, the cows are fed a mix of vegetarian feed consisting of all-locally sourced GMO-free natural grains, silage, hay, molasses, oilseed meals and legumes for a consistent beef flavor and texture. At no point are the animals confined in tight spaces or are force-fed. The finishing feedlots are very spacious and animals are absolutely free to roam on over 6000 square meters. At no point are growth-hormones or antibiotics used.
| Cattle Breed | Angus |
| Farm/Ranch | A selection of family-owned local farms located on the south island of New Zealand. |
| Region | South Island |
| Breeding | All year free range on open pastures then finished on vegetarian feed 200 days prior to harvest. |
| Feeding | Pasture grass-fed their entire lives and then fed a balanced mix of energy, protein, fibers, minerals, and vitamins which are obtained from natural grains, silage, hay, molasses, oilseed meals, and legumes. All locally produced by local farmers on the South Island of New Zealand. |
| Traceability | 100% fully traceable from ranch to fork. |
| Growth-Promoting Hormones | Never |
| Subtherapeutic Use of Antibiotics | Never |
| GMO-Feed | Never |
| Chemical Pesticides | Never |
| Steroids | Never |
| Export and Processing | Chilled export from New Zealand to Japan. Processed into retail sizes in Japan and then flash frozen. |
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. 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 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!
