This product is sold chilled and never-frozen state. This product will be shipped separately from other frozen items to ensure it arrives in chilled condition. Rest assured, although the shipment is separated, there will be no additional shipping charges. Please note that chilled items have a shorter shelf life compared to frozen ones.
This product is shipped for delivery on the earliest possible date. Any selected delivery date or timeframe during checkout will not be applied to this product. "Bank Transfer" is not supported.
Introducing our Chilled New Zealand-sourced Grass-Fed Beef Ribeye (a.k.a. Cube Roll) Block - a generous 4.4kg (9.7lbs) slab of premium meat that's perfect for crafting mouthwatering steaks or elevating your favorite roasts and slow-cooked dishes. Slice it to your desired steaks, cubes, or roasts and enjoy the versatility of this large cut. Also perfect for aging. Whether you're hosting a party or celebrating a special occasion, this ribeye block is a top-notch choice. The ribeye cut is renowned for its ideal marbling, making it a favorite for steak enthusiasts. The perfect balance of marbling ensures a juicy and flavorful outcome, allowing you to relish every bite. For a simple yet delicious steak preparation, heat up a pan with unsalted butter, season the meat with just sea salt and freshly ground pepper, and let the natural flavors shine. Aim for a medium-rare finish by cooking it slowly to achieve optimal tenderness.
✔ Never-frozen from New Zealand to your door. Nowhere else in Japan can you find something fresher than this.
✔ Pasture-raised for life.
✔ Humanely raised and treated with respect by family-owned farms.
✔ Free of growth-promoting hormones and antibiotics.
✔ No GMOs in the feed. No chemical pesticides are used on pastures.
|Serves 15-20 depending on recipe
Shipping & Handling
|Shipping and delivery is chilled
|Requires refrigeration (below 10°C) or freezing (below -18°C)
After delivery, you can cut them into the desired size and freeze them. We highly recommend using a vacuum sealer for preservation. If you do not have a vacuum sealer, you can wrap the meat in plastic wrap to keep it airtight and place it in a zipper bag for freezing. If using plastic wrap for freezing, please serve as soon as possible. The maximum recommended storage time is about one month.
|Not required (shipped chilled)
|Grill, Cast-Iron Skillet, Fry-Pan, Oven
Frozen: If kept air-tight in original vacuum sealed package, up to 1 year
Chilled: Please consume unopened pack within 7 days.
|Also known as
|Rib eye steak, Delmonico, Entrecote, Entrecôte, Scotch Fillet, Prime Rib, Rib Roast, Rib Eye Roast, Cube Roll
|Country of Origin
Grass-fed beef from New Zealand - one of the few places in the world where grass-based farming can reach its full potential. Our New Zealand beef is sourced from Silver Fern Farms, New Zealand, and is 100% free of antibiotics, growth hormones, and GMOs. The cows have been raised with the ability to graze freely as nature intended, reducing stress for optimal animal welfare. See more information and actual images of the farms below.
At A Glance
|English Hereford and Black Angus Breed
|Douglas-Clifford Family, Stonyhurst, Greta Valley, North Canterbury
Chris & Anne-Marie Allen, Annadale, Ashburton
Barry and Heather Gray, Hakataramea Station, Canterbury
The Hurley Family, Siberia Station, Rangitikei.
Jeff & Diane Cleveland, Brae-Lynn, North Otago.
And other contracted family partner farms that are under contract of Silver Fern Farms
|Silver Fern Farms
|South Island of New Zealand
|100% free-range on open pastures for life.
|Grass-fed for life on open pasture.
|100% fully traceable from farm to fork.
|Subtherapeutic Use of Antibiotics
|Pesticides on Pastures
|Horizon Farms, Inc.
Delivered chilled so no need to defrost. Once completely defrosted open the pack and let the meat "breathe" for at least 15 minutes at room temperature. You will see its color changing and becoming more vivid as it is exposed to oxygen. Contrary to grass-fed and grain-finished beef, fresh grass-fed and grass-finished beef will always have a slightly sour note - don't be bothered by it.
Because the block comes roast/steak ready there is no need to trim off any fat. You can either prepare a couple of roasts, or slice it into some nice thick steaks. In our presentation, we will cut part of the block into two one-pound steaks.
Generally, great quality meat does not require heavy seasoning and marinades, feel free to use your favorite steak spice mix. We use sea salt and freshly ground black pepper.
We recommend the cast-iron skillet. Use non-salted butter and a few fresh thyme leaves. Heat up the fry-pan to low heat 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 and slow 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 overcook as grass-fed beef tends to get tougher the longer you cook it. We highly recommend medium-rare - measure the core temperature and take the steaks off the heat once the temperature reaches 50 degrees Celsius (120 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 on residual heat.
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.
Grass-fed premium grade beef. Ethically raised and all free of nasties! Enjoy!