Limited stocks only. These are the steaks that did not meet the weight specifications for the regular sized 300g product. Find the regular sized producthere.
250g (8.8oz) of pure 100% grass-fed and grass-finished striploin steak from Australia - the land of the grass-fed beef. This is the ribeye steak, you can expect these to be tender and juicy. Not as tender as the filet steaks but with much more flavor. Make sure to cook low and slow to medium rare-doneness for the best experience. These do great on the grill and come at a great price value. Read more about Great Southern beef check out the cooking instructions below.
100% grass-fed pasture-raised beef from Australia - the land of grass-fed beef. This is not only 100% grass-fed beef, but this is also free of antibiotics, growth hormones, and free of GMOs - if you are looking for 100% clean grass-fed and grass-finished beef with a high red meat to fat ratio Great Southern ist your best choice. Great Southern beef is produced in the southern areas of Australia, where year-round rainfall coupled with Australia’s beautiful sunshine, yield exceptional pastures for cattle to graze on. Read more below.
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (0°F)
In the fridge: approx. 24h In ice-water: approx. 2h
Grill, Cast-Iron Skillet, Fry-Pan, Oven
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days.
✔ 100% grass-fed and grass-finished beef. Pasture-fed for life.
✔ Humanely raised and treated with respect by family-owned farms.
✔ Free of growth-promoting hormones.
✔ Free of antibiotics.
✔ No GMOs. No pesticides used.
✔ Non-commodity. Quality reserved for the high-end restaurant market.
✔ Provides good value and comes with a lower price point compared to our high-end Morgan Ranch Beef.
✔ 100% Grass-fed beef has significantly lower calories than grass-fed and grain-finished beef.
✔ Grass-fed beef is a good source of omega-3 fatty acids, yes the good fats.
✔ 100% grass-fed beef is less harmful to the environment than conventional beef since the amount of greenhouse gas emissions are lower.
✔ 100% grass-fed beef - compared to grass-fed and grain-finished beef has higher concentrations of the following nutritions: antioxidants, some vitamins, conjugated linoleic acid (CLA) and the long-chain omega-3 fats mostly found in fish. It also has less fat overall.
Enveloped by The Great Dividing Range, refreshed by the pure, clean air and nourished with the Great Southern Ocean’s high rainfall – the cattle enjoy some of the world’s best living conditions. Covering an area larger than most European countries, the year-round lush, fertile pastures produce the vital ingredient for large scale grazing success. This is the perfect environment to raise the finest British and European breeds of cattle. These breeds are renowned for their superior genetics. Every family farm has been handpicked for its strong focus on growing animals the right way, genetics, and quality.
At A Glance
English Hereford and Black Angus Breed
Hand-picked and contracted family farms
100% free-range on open pastures for life.
100% grass-fed for life on open pasture.
100% fully traceable from farm to fork.
Export and Processing
Exclusively imported to Japan for Horizon Farms. Chilled, never frozen. Processed and flash-frozen for freshness and longevity locally in Japan.
Completely defrost in the fridge or in cold water. Open pack and pat dry any moisture with a paper towel. Let the steaks sit at room temperature for at least 10 minutes. You will see vivid color changes as the steaks are exposed to oxygen.
Quality steaks do not require heavy seasonings or marinate. Simply use sea salt and freshly ground pepper and rub with extra virgin olive oil.
Use a fry-pan or cast-iron skillet. Preheat to low heat. You need to hear the steak sizzle. If you are using a grill, place the steaks into the indirect heat zone not directly over the flames. The ribeye comes with plenty of juicy fat that needs to be rendered - the best is to achieve that slowly.
Cook low and slow on all sides. There is no need to sear these steaks as they are not thick enough to handle the heat. Use a thermometer to determine the core temperature. We recommend medium-rare for steaks. Remove from the heat once the core temperature has reached 50 degrees Celcius (125 degrees Fahrenheit) and place on a cutting board.
The steaks will continue to cook internally on residual heat. Let the steak rest for at least 5 minutes.
Use a large sharp knife and cut the steak into slices.
Perfectly cooked to medium-rare. Serve and eat while warm for the best taste experience.