New Zealand Grass-Fed Grain-Finished Culotte / Rump Roast (1.4kg)

Ocean Beef

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This whole block of culotte (also known as rump cap or picanha) roast weighs at least 1.4kg (3lbs.) and is the ideal cut for juicy and meaty roasts with plenty of flavors. Not as tender as the striploin but as flavorful for an economical price. This roast comes with the top fat still on (see images). We recommend leaving the fat on if you are finishing this roast on the grill as the fat will render and make the roast even more flavorful and juicy. Sear fat-down first. If you are roasting it in the oven, you can remove the fat on top as seen in the image, and slowly cook the roast to perfection inside the oven. If you are a fan of rump steaks (also known as sirloin steaks) you can cut this roast into smaller steaks of course. In that case, it is best to trim the top fat as well. Also the ideal cut for Brazilian Churrasco. See the cooking instructions below.

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. There is more: 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 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 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 Roast
Weight At least 1.4kg (3.3lbs.)
Package Dimensions 22 x 23 x 7cm (8.7" x 9.1" x 2.8") 
Serves Serves 4 or more, depending on the recipe and usage


Shipping & Handling

Shipping Shipping and delivery is frozen
Handling Keep frozen below -18°C (0°F)
Defrosting Time In the fridge: approx. 3 days
In ice-water: not recommended
Cooking Method Grill (indirect heat, slow roasting), Slow and low in the oven.
Expiration Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.



Also known as Rump Cap, Churrasco, Picanha,  Sirloin cap, Rump Cover, Culotte, Culotte Steak
Country of Origin New Zealand
Ingredients Beef
Cut from Sirloin (Rump)
Category Roast
Packaging Individually vacuum packed


About New Zealand Ocean Beef


✔ 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.


New Zealand 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.


At A Glance

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.

Beef Rump Roast Recipe Instructions

 New Zealand Culotte Steak

Defrost in the fridge for at least 24h. Make sure the center is also soft and completely defrosted. Pat dry with a paper towel and remove excess moisture. 

New Zealand Culotte Steak

If you're planning on roasting it on the grill we recommend leaving the fat on as it will render and make the roast even more flavorful and juicy. It also protects the roast from overcooking. If you're planning on roasting it in the oven or as smaller steaks in the fry-pan or skillet - we recommend removing the so-called fat cap. 

New Zealand Culotte Steak

Rub the roast with plenty of olive oil and your favorite seasoning. Let the seasoning soak in for a couple of minutes. In the meanwhile prepare the fry-pan or skillet.

New Zealand Culotte Roast

Set the cast iron skillet or fry-pan to low/medium and cook the roast very slowly on all sides. Make sure you keep turning the roast multiple times. If you have a splatter-screen, use it. We do not recommend covering the fry-pan with a lid. 

New Zealand Culotte Steak

The thicker parts of the roasts might cook slower, so make sure you pay attention to these parts. Make the roast standing by utilizing your kitchen tongs.

New Zealand Culotte Steak

We recommend medium rare for the best taste experience. Use a thermometer and make sure the core temperature of the thick part has reached 50 degrees Celsius or 125 degrees Fahrenheit. Remove the roast from the heat source and let it continue to cook on residual heat for another 10 minutes at room temperature placed on a cutting board.

New Zealand Culotte Steak

Use a sharp large knife to slice the roast into thin slices. Pink and juicy in the center - the perfect doneness.

New Zealand Culotte Steak

Serve with a home-made salad. Keep it simple and enjoy high-quality beef with the whole family.

New Zealand Culotte Steak

Serve and eat while warm for the best taste experience. Enjoy.

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