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Customer Reviews

Based on 2 reviews
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Y.

Translated from Japanese: The meat was very tender with only a few streaks.
It was good meat so I will order again.

A
A.
Delicious steak

Translated from Japanese: Soft and delicious. I cut it into two halves and cooked it like a steak with salt and pepper and garlic, then I added onions as well. Even if you cook it in thick slices, it doesn’t become dry, so it’s easy to cook. More than rare, I found it softer at medium rare.

Grass-Fed Grain-Finished Striploin Roast New Zealand (800g-1kg)

Horizon Farms
BF162S
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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 steak has 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.

You get a 800g (1.7lbs) or 1kg (2.2lbs) block cut right from the striploin primal. Closely trimmed and steak-ready with a juicy fat cap on. This striploin block is perfectly made for steaks. The most popular steak cut is the New York Strip Steak. We recommend seasoning the steaks with simple sea salt and freshly ground pepper only. Cook on low/medium heat and keep turning. Cook to medium-rare for the best taste experience. That means you need to take the steak off the heat once the core temperature has reached 53 degrees Celsius (170 degrees Fahrenheit) and let it rest for about 5 minutes (10 minutes for a roast) as the meat continues cooking on the inside. Check out our cooking instructions at the bottom. 



 

Contents

Contents 1 pack contains 1 block
Weight Available sizes: 800g (1.7lbs), 1kg (2.2lbs).
Package Dimensions 10 x 10 x 20cm (3.9" x 3.9" x 7.8")
Serves Serves 3-4

Shipping & Handling

Shipping Shipping and delivery is frozen
Handling Keep frozen below -18°C (0°F)
Defrosting Time In the fridge: approx. 48h
In ice-water: not recommended
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.

 

Details

Also known as Kansas City Steak, New York Steak, Porterhouse, Striploin, Club Steak
Country of Origin New Zealand
Ingredients Beef
Cut from Striploin
Category Steaks, 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 Striploin Roast Recipe Instructions

 New Zealand Striploin Steak

Defrost the package in the fridge for at least 24h - depending on your fridge it may take up to 48h to defrost 1kg of meat. Once defrosted open the pack and let the meat "breathe" for at least 15 min. at room temperature. You will see its color changing and becoming more vivid as it is exposed to oxygen. 

New Zealand Striploin Steak

Because the block comes steak ready there is no need to trim off any fat. The fat cap provides juiciness and flavor for the steaks we do not recommend trimming this part off. The striploin block can be cut into three thick steaks.

New Zealand Striploin Steak

Great quality beef does not require heavy seasoning and marinades. Please use only sea salt and freshly ground pepper.

New Zealand Striploin Steak

We recommend the cast-iron skillet. Use non-salted butter and a few fresh thyme leaves. Heat up the fry-pan to hot. Let the fry-pan get very hot first before you place the steaks fat-side down. We want to bring out all the flavor and juices from that part. Make sure the steaks don't fall over.

New Zealand Striploin Steak

After a few minutes reduce the heat to low/medium and continue cooking. The magic formula is to cook low/medium and to keep turning the steaks often. If your steaks are thick enough you need to make them stand and cook the other sides as well. 

New Zealand Striploin Steak

Use a meat thermometer and make sure not to cook over medium-rare (55 degrees Celsius) - measure the core temperature and take the steaks off the heat once the temperature reaches 52 degrees Celsius (125 degrees Fahrenheit). 

New Zealand Striploin Steak

Place the steaks on a cutting board and let the steaks rest for at least 5 minutes as the meat continues to cook internally. 

New Zealand Striploin Steaks

Perfectly done medium-rare steak. Slice and serve. 

New Zealand Striploin Steak

Sprinkle with sea salt flakes to your liking. Enjoy while warm and buttery soft for the best experience.

Customer Reviews

Based on 2 reviews
100%
(2)
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Y
Y.

Translated from Japanese: The meat was very tender with only a few streaks.
It was good meat so I will order again.

A
A.
Delicious steak

Translated from Japanese: Soft and delicious. I cut it into two halves and cooked it like a steak with salt and pepper and garlic, then I added onions as well. Even if you cook it in thick slices, it doesn’t become dry, so it’s easy to cook. More than rare, I found it softer at medium rare.


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Customer Reviews

Based on 77 reviews
99%
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Y
Yahoo
Delicious!!!

Translated from Japanese: I purchased this to make bone broth. I simmered the bones with white onions, carrots, and garlic and finally seasoned everything with sea salt.
Although it was my first purchase, I bought in bulk, so I was worried if it would be delicious, but as mentioned by the others, there was no odor and it was really delicious.
It's so delicious even though it's made properly ... Even if it's a little expensive, it's well worth it.
I got all the meat attached to the bones.
Thank you!

Y
Yahoo

Translated from Japanese: I’ve been ordering it many times. I will order again.

Y
Yahoo

Translated from Japanese: I bought it to make bone broth.
It has less fat than the ones that are usually sold in supermarkets and the meat is firmly attached.
The scent is also completely different.
The price is high, but I will order it again.

Y
Yahoo
Reorder

Translated from Japanese: I bought 3 bags when I reordered.
Deliciousness that soaks into the heart. I like it.

Y
Yahoo

Translated from Japanese: I've been getting this since I started shopping here.
It's always stable and delicious.

Customer Reviews

Based on 21 reviews
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Y
Yahoo
Not suitable for mizutaki

Translated from Japanese: I bought this whole chicken because I wanted to get soup stock out of the bones. I don't know how to cook many dishes, so I chose my favorite mizutaki.
Since the breeding period is long, I expected it to be old, but the taste is refreshing and the body is soft.
But hmm (tears)
I took the lye out carefully, but the unique taste and smell are spicy. Japanese chicken is very delicious with only salt, but this was not possible. You can't add garlic, onions or tomatoes. I managed to eat it with curry spice.
I should have followed the recommended recipe.
I want to eat naturally grazing chicken, so I will study how to cook it and try again.

Y
Yahoo
I have a feeling that this will become a standard for celebrations!

Translated from Japanese: Even though the taste is strong, the fat is really delicious!!!
When eating this store’s chicken breast, I realized there’s a difference to usual chicken and because a family member’s birthday is near, I’ve decided to order this whole chicken.
I cooked it the same as always, but the meat quality is completely different!
The whole family is a total fan of this taste and aroma. Thank you (^^)

A
Anonymous
いいお肉です

オーブンで焼きましたが、
出てきた鶏の油も透き通っていて、
くせなく、とてもおいしいかったです。
次も購入します。

A
Anonymous
I made Samgyetang with it

Translated from Japanese: Although I have bought several types of chicken here already, it’s my first time trying this whole chicken.
To prepare it carefully, I washed it, but even so, there was no fat or blood on the chicken.
It was the same with the other chicken products I already tried, but there was also not the characteristic (strong) smell of chicken.

Because it’s hard to know the chicken’s life from the packs that you can find in the supermarket, I could finally feel with this product that the chicken’s life was spent preciously. I’m thankful I’m able to enjoy this chicken meat and won’t waste a bite, as one shouldn’t forget this animal once had a precious life, too.
Although I boiled it for 1½ hours, the meat didn’t get dry, the fat sticking to the meat had no unpleasant smell and I got a soup with a golden color.

I order all the meat I need from this store, I’ve come to not like any other ones.
Although I eat a lot less meat now, I have not become a vegetarian or vegan yet, so I think I want to not forget to at least be thankful for the meal this chicken gave me.

I’m sorry for this long comment.
I will order again.

A
Anonymous
I tried a whole chicken for the first time.

Translated from Japanese: Preciously raised chickens packaged carefully (for delivery) arrived in the best condition possible.
I grilled it with natural salt and thyme from my garden. It was really delicious, a complete success. Even cooled down packed inside a bento, there is no unpleasant smell.

Customer Reviews

Based on 35 reviews
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Y
Yahoo

Translated from Japanese: I always buy Australian products when I want to make bone broth and this is my first time trying Austrian products. The 500g size is also small and easy to handle and I felt that there was a strong tendency for it to become gelatinous (collagen?) when the bone broth is refrigerated. As for the taste, both are perfectly delicious.

Y
Yahoo
I buy it every time

Translated from Japanese: I cook this oxtail and meat guy's beef tendon for 12 hours to make curry.
Does it take so long because it’s grain-finished? I'm grateful that you can get grass-fed meat at this price.
The meat also comes off smoothly.

Y
Yahoo
Bone broth soup with plenty of collagen

Translated from Japanese: This is my favorite taste of bone broth soup.
If you pay attention to the water and oxtail added, collagen will come out and it will become plump after boiling for a long time. It's possible to freeze the soup stock.

Y
Yahoo
For oxtail soup

Translated from Japanese: I always buy it to make tail soup. Domestic Wagyu beef has a lot of oil, but this one has a moderate amount of oil and is delicious as it is without any preparation.

Y
Yahoo

Translated from Japanese: I bought these to make bone broth easily and they were better than I expected.
Preparing the meat beforehand is recommended because it can be finished deliciously with salt and pepper without any odor by removing the lye only once.
It was delicious even with oatmeal and risotto.

Customer Reviews

Based on 15 reviews
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Yahoo

Translated from Japanese: I cooked one in the oven and put the other in a stew. The result is odorless, soft and delicious.

Y
Yahoo

Translated from Japanese: This is my second time ordering. It was as delicious as last time, but this time it had a long bone and barely fit in the pressure cooker. 😅
It's like the meat in the old-fashioned anime Gyātoruzu. It's very satisfying to eat. I’d like to order again.

Y
Yahoo

Translated from Japanese: I stewed it in wine inside a pressure cooker. The meat is beautiful and the taste is very good! Speaking of treats in NZ, as I was eating this meat, I was happy that I could order and cook it so easily. I’d like to order again.

Y
Yahoo
I’m suffering from Multiple Chemical Sensitivity

Translated from Japanese: I'm suffering from Multiple Chemical Sensitivity (CS), so I searched for safe meat that was drug-free and wasn't fed with strange foods. Sheep are said to be nutritious, but I can't find them in Japan, so I bought them in bulk up to the free shipping line, although it's a little expensive. I forcibly thawed and cooked it on the day I arrived, so it was still hard even if I used a pressure cooker, but it was delicious. I made tomato stew with it. The meat has a mellow lamb scent. Bone marrow is the best. The fat had a gummy-like feeling. I used to eat Genghis Khan, which only tasted like sauce, so I was satisfied with the lamb-taste spreading in my mouth. I'm looking forward to trying the other meats.

Y
Yahoo

Translated from Japanese: The delivery was quick and the meat was better than I had imagined! It's safe and secure and I think this price is a good deal. I will order again.