Horizon Farms
Grain-Fed Beef Ribeye Roast from New Zealand (1kg)
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This product's source has recently been changed from New Zealand or Australia to New Zealand only. Please rest assured this clean and safe grain-fed beef continues to be produced at the same New Zealand farms with the same high standards as before.
Introducing 1kg (2.2lbs) of Angus beef block cut right from the rib primal. Closely trimmed and ready for cooking. You can either cut the block into 3 large and thick ribeye steaks or cook the roast as is. The ribeye is the most popular cut as it combines marbling, tenderness, and rich flavor. It has an abundance of fat and is therefore juicier. 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.
✔ 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.
Contents
| Contents | 1 pack contains 1 block |
| Weight | 1kg (2.2lbs) |
| Package Dimensions | 19 x 9 x 10cm (7.4" x 3.5" x 3.9") |
| 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 6 months) Chilled: Please consume unopened pack within 5 days. |
Details
| Also known as | Rib eye steak, Delmonico, Entrecote, Entrecôte, Scotch Fillet, Prime Rib, Rib Roast, Rib Eye Roast |
| Country of Origin | New Zealand |
| Ingredients | Beef |
| Cut from | Rib |
| Category | Steaks, Roasts |
| Packaging | Individually vacuum packed |
Grass-fed, grain-finished beef from New Zealand. The cows are raised in a free-range, stress-free environment with plenty 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.
At A Glance
| Cattle Breed | Angus |
| Farm/Ranch | A selection of local farms |
| Breeding | All year free range on open pastures then finished on vegetarian feed 130 days prior to harvest. |
| Feeding | Pasture grass-fed, then fed a balanced mix of natural grains, barley, silage, hay, and molasses 130 days prior to harvest. |
| Traceability | 100% fully traceable from farm to fork. |
| Growth-Hormones | Never |
| GMO-feed or use | Never |
| Antibiotics | Never |
| Importer | Imported chilled and never-frozen into Japan, locally processed into retail sized and blast frozen for longevity. |
| Processing | Locally processed in Japan. |
Beef Ribeye 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. You can either roast the block of meat as is or slice it into two or three thick steaks. In our presentation, we will cut the block into two one-pound steaks.
Great quality meat 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 low-medium and let the fry-pan get hot first before you place the steaks inside. You want to hear it sizzling.
The magic formula is to cook low/medium and to keep turning often. If your steaks are thick enough you need to make them stand and cook the 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.