Directly imported from Australia and only available at Horizon Farms - the finest 100% grass-fed and grass-finished premium beef available. Each striploin roast (also known as sirloin) weighs around 1kg (2.2lbs) and is the ideal cut for flavorsome New York-style strip steaks. Although not as tender as the popular ribeye and tenderloin filet, the striploin comes with richly flavored meat and a characteristic chew. The striploin comes with a strip of fat which we recommend to leave on during cooking as it will render and add moisture and juiciness to the steak. Murray Pure quality brings an additional flavor that you would only see in upper range grain-finished beef. Of course without the use of growth hormones or antibiotics. No GMO feed. Sustainably and responsibly raised. For cooking use salt-free butter, sea salt, and freshly ground pepper. We recommend cooking slowly to medium-rare. Read more about Murray Pure premium grass-fed beef and see the cooking instructions below.
Murray Pure - the leading brand of the finest grass-fed beef in Australia. "Up River, On Pasture, Under Sun". 100% grass-fed and grass-finished, free-range cattle raised on open green and lush pastures along the Murray River in Southeastern Australia - New South Wales. Glistening blades of grass, warming sun, mountain pure air, high annual rainfall, and sustainable river systems - the Upper Murray Valley provides one of the best microclimates on earth. Through a year-long process of selective breeding and final hand selection, Murray Pure set a new standard to 100% grass-fed beef. All beef products come with a slightly higher grade of marbling and are one of the finest available grass-fed cuts you can lay hands on. You can find Murray Pure beef on selected restaurant menus worldwide. Praised for quality, flavor, marbling, taste, and consistency. Murray Pure is 100% Australian owned and made. All beef is processed locally. It goes without saying that Murray Pure's animal welfare is certified through the Australian Animal Welfare Certification (AAWCS) scheme, which upholds the strictest of standards of welfare accreditation for agriculture animals. All images are 100% real - see for yourself.
| Contents | 1 roast |
| Weight | Approx. 1kg (2.2lbs.) |
| 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 2 days. |
| Also known as | Kansas City Steak, New York Steak, Porterhouse, Striploin, Club Steak, New York Strip |
| Country of Origin | Australia |
| Region | Upper Murray River, New South Wales |
| Ingredients | Beef |
| Cut from | Striploin |
| Category | Roasts, Steaks |
| Packaging | Individually vacuum packed |
✔ Australian Animal Welfare Certified (AAWC) - which upholds the strictest of standards of welfare accreditation for agriculture animals.
✔ 100% grass-fed and grass-finished beef. Pasture-raised for life on open pasture-land along the Murray River in New South Wales, Australia.
✔ Humanely raised and treated with respect by family-owned farms. All farms are 100% Australian owned.
✔ All cattle are raised without the use of growth-promoting hormones, antibiotics, and GMOs.
✔ Perfectly balanced and sustainable natural environment. No use of pesticides or herbicides on pasture.
✔ High grade of marbling through a selective breeding process and a final hand-selection. Murray Pure beef comes with a grade of marbling not commonly available amongst 100% grass-fed and grass-finished beef.
✔ Cattle raised in a sustainable microclimate. Glistening blades of grass, warming sun, mountain pure air, high annual rainfall, and sustainable river systems.
✔ Directly sourced from Murray Pure in Australia and imported by Horizon Farms at the freshest state possible. Locally processed into smaller cuts in Japan and then flash-frozen at the best state for long-lasting quality.
Partnering with local farmers who are underpinned by a rich history of agricultural know-how and livestock that is grown on the pasture, fresh water, and pure air that surrounds the valleys of the mighty Murray River is what makes Murray Pure pure. This unique climate allows Murray pure livestock to live in their natural state all year round.
| Cattle Breed | English Hereford and Black Angus Breed |
| Farm/Ranch | Family farms along the Upper Murray River |
| Region | New South Wales, Australia |
| Breeding | 100% free-range on open pastures for life. |
| Feeding | 100% grass-fed for life on open pasture. |
| Traceability | 100% fully traceable from farm to fork. |
| Growth-Hormones | Never |
| GMO-feed | Never |
| Antibiotics | Never |
| Pesticides | Never |
| Steroids | Never |
| Export and Processing | Directly imported from Australia to Japan by Horizon Farms, locally processed in Japan, and then flash-frozen for freshness and longevity. |
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 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 100% grass-fed and grass-finished beef will always have a slightly sour note - don't be bothered by it.
Because the block comes steak ready there is no need to trim off any fat - we do not recommend removing the fat strip as it renders during cooking and provides moisture and juiciness to the steak. You don't usually eat the strip of fat. In our presentation, we will cut 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. Now here comes the important part, when your steaks are cut thick enough make sure you place them on the fat side first. The fat will render and provide additional flavor and moisture to the steak.
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 - especially the striploin.
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.
100% grass-fed and grass-finished premium grade Australian beef. Ethically raised and all free of nasties! Enjoy!
