OVERNIGHT SHIPPING FOR ALL ORDERS PLACED BEFORE 15:00 EVERYDAY*
BF192S
¥3,180 (¥636/100g)
Directly imported from Australia and only available at Horizon Farms - the finest 100% grass-fed and grass-finished premium beef striploin (also known as sirloin) roast available. Choose between 500g (1.1lbs) and 1kg (2.2lbs). This 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. This premium beef quality brings additional flavor and marbling 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. See the cooking instructions below.
Our high-end quality beef is high-end restaurant-grade only from Australia and is guaranteed 100% grass-fed and from cattle that have never been treated with growth hormones or antibiotics. No GMOs or chemicals are used on the pastures where the cows graze. Grazed on open green and lush pastures of Australia. 100% Australian-owned and made. If you are looking for 100% clean grass-fed and grass-finished quality beef from free-range cows that have never been treated with growth hormones or antibiotics this is what you are looking for. It does not get better than this.
| Contents | 1 roast |
| Weight | Available sizes: 500g (1.1lbs), 1kg (2.2lbs). |
| Serves | Serves 2-4 |
| 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 |
| Ingredients | Beef |
| Cut from | Striploin |
| Category | Roasts, Steaks |
| Packaging | Individually vacuum packed |
✔ 100% grass-fed and grass-finished beef.
✔ Free-range and open pasture-raised.
✔ Humanely raised and treated with respect by family-owned farms.
✔ No antibiotics or growth hormones - ever!
✔ No chemical pesticides on pasture land.
✔ GMO-free.
| Cattle Breed | English Hereford and Black Angus Breed |
| Farm/Ranch |
Murray Pure (Australia) Great Southern Beef (Australia) Bass Strait Beef (Australia) Southern Ranges (Australia) |
| Farmers |
Contracted small-scale family farms |
| 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 |
| Antibiotics | Never |
| Chemical Pesticides on Pasture Land | Never |
| Importer | Horizon Farms, Inc. |
| Processing | Locally processed in Japan. |
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!
