The tri-tip is not all that common and difficult to come by in Japan. The tri-tip steak is cut from the sirloin and is a tougher cut compared to classic steak cuts, however, the tri-tip comes with succulence and intense flavor and an economical price tag, making this cut is absolutely perfect for the family home BBQ. You get a pack of 2 smaller steaks, each around 350g (12.3oz.) which is at least 700g (1.5lbs.) in total. It is also known as a triangle steak or bottom sirloin steak. Not as tender but more than any other sirloin cut, it has the most intense grainy texture as you can see in the images. You'll be pleasantly surprised with the rich beef flavor and fairly tender texture. Compared to the culotte roast the tri-tip is richer in flavor however slightly tougher. If you are looking for tender roasts, go for the culotte steak. 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 | 2 Roasts |
| Weight | Total of 700g (1.5lbs.) |
| Serves | Serves 4 or more, depending on the recipe and usage |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (32°F) |
| Defrosting Time | In the fridge: approx. 2 days In ice-water: not recommended |
| Cooking Method | Grill (indirect heat, slow roasting), Slow roasting in the fry-pan or cast iron skillet. |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
| Also known as | Bottom sirloin steak, triangle steak, california cut, newport steak, sirloin tip steak |
| Country of Origin | New Zealand |
| Ingredients | Beef |
| Cut from | Sirloin (Rump) |
| Category | Roast |
| Packaging | 2 vacuum-packed together |
✔ 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. Flash-frozen locally. |
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.
Rub the steaks 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.
Set the cast iron skillet or fry-pan to low/medium and cook the steaks 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.
The thicker parts of the steaks might cook slower, so make sure you pay attention to these parts. Hold up the steaks for a couple of minutes and allow them to cook on the sides.
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 steaks from the heat source and let them continue to cook on residual heat for another 5 minutes at room temperature placed on a cutting board.
Use a sharp large knife to slice the steaks into thin slices. Pink and juicy in the center - the perfect doneness. For best results, please always cut across the grain. Look closely at the steaks and you’ll see that the long muscle fibers run parallel to one another. Cutting across the grain means to slice perpendicular to the fibers, so the fibers in the cut pieces of meat become much shorter, making it easier to chew them and therefore making the steaks tender.
Take a look at this texture. Incredibly juicy and full of flavor. 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.
