Also known as mock tender due to its similar appearance to the sought-after tenderloin. The very lean and almost fat-free chuck tender comes from the shoulder part and is perfectly made for braising and slow cooking recipes. Very rich in flavor but not as tender. You get at around 1.2kg (2.6lbs.) - note that this cut requires a slow and long cooking process for the meat to tenderize. We have trimmed the roast and removed all excess fat, so the roast is roast-ready. For an oven roast, sear in the fry-pan first and then move to the oven. Otherwise, you can slow cook the roast as is in a slow cooker or pressure cooker as well. 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.
Around 1.2kg (2.6lbs.)
Serves 4 or more, depending on the recipe and usage
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (0°F)
In the fridge: approx. 2 days In ice-water: not recommended
Grill (indirect heat, slow roasting), Slow and low in the oven.
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days.
Also known as
Mock Tender, Petite Tender Medallions, Chuck Tender Steak
Country of Origin
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 Challenge 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.
At A Glance
A selection of family-owned local farms located on the south island of New Zealand.
All year free range on open pastures then finished on vegetarian feed 200 days prior to harvest.
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.
100% fully traceable from ranch to fork.
Subtherapeutic Use of Antibiotics
Export and Processing
Chilled export from New Zealand to Japan. Processed into retail sizes in Japan and then flash frozen.
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.
The chuck tender is made for slow roasting and braising. The oven is a great alternative if your family likes to have flavorsome beef cuts with a chew to it. Simply season with your favorite seasoning or keep it simple to freshly ground black pepper and sea salt. Don't forget the olive oil.
Set the cast iron skillet or fry-pan to very high and cook the roast very quickly 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.
Next, prepare the oven to 160 degrees Celsius (320 degrees Fahrenheit) - we used our meat thermometer that is inserted into the roast and indicates through LED lights when the roast is done.
Check the temperature of the roast every 20 minutes if you are unsure. After 60 minutes of slow-roasting let the roast rest on a cutting board for 10 minutes. Cover in aluminum foil to prevent the heat from escaping. Then slice with a sharp large knife into thin slices for serving.
Crispy outside and a medium-well inside. Perfectly juicy and flavorsome.
Serve with a home-made salad. Keep it simple and enjoy high-quality beef with the whole family. Serve and eat while warm for the best taste experience. Enjoy.