Grass-Fed Grain-Finished Striploin Roast (1kg)

You get 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.

Grass-fed, grain-finished beef from either New Zealand or Australia. The cows are raised in a free-range, stress-free environment with pleny of green grass. They are fed the finest selection of local GMO-free grains for 130 days prior to harvest which gives the beef a rich flavor and deep marbling. At no point are the cows given growth hormones or treated with subtherapeutic antibiotics. See more about the farms below.

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Contents

Shipping & Handling

Details

✔ Grass-fed, grain-finished beef.

✔ Free-range and open pasture-raised.

✔ Humanely raised and treated with respect.

✔ No use of growth-promoting hormones or subtherapeutic use of antibiotics.

✔ No use of pesticides on pasture.

✔ Non-GMO feed.

✔ Finished on 100% vegetarian feed for superior taste, tenderness, and marbling.

At A Glance

Beef Striploin Roast Recipe Instructions

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. 

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.

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

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.

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. 

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). 

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

Perfectly done medium-rare steak. Slice and serve. 

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