¥6,380 (¥797/100g)
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 | 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 | 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. |
| 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 |
✔ 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. Processed into retail sizes in Japan and then flash frozen. |
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.
