Horizon Farms
100% Grass-Fed Premium Beef Striploin Steak Australia (200-300g)
Due to the rising production and import costs, we unfortunately have no choice but to raise the price of this product. We apologize for any inconvenience this may cause and ask for your understanding.
Directly imported from Australia and only available at Horizon Farms - the finest 100% grass-fed and grass-finished premium beef striploin steaks available. Choose between 200g and 300g (7.0 and 10.5oz.) This is the ideal cut for flavorsome and meaty 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 sourced. 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
| Contents | 1 steak |
| Weight | Please choose between 200g (7.0oz) and 300kg (10.5oz) sizes. |
| Serves | Serves 1 |
Shipping & Handling
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 24h In ice-water: 1 hour |
| Cooking Method | Grill, Cast-Iron Skillet, Fry-Pan |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 2 days. |
Details
| 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 | 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.
At A Glance
| 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 in | Japan |
Beef Striploin Steak Recipe Instructions
Defrost the package in the fridge for at least 24h. 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.
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. 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!
Customer Reviews
Delicious steak. Much prefer this to the scotch fillet.
Translated from Japanese: It was very tasty. I browned it in a frying pan and then cooked it on low heat on a tabletop induction cooktop. 300g were too much to eat so I divided it into two portions.
Translated from Japanese: Originally, I was not a meat eater in Japan, even though I enjoyed eating meat overseas.
One day, after eating a special meat that even had an individual identification number, I had to put it back down. After that, I rarely cooked meat, but when I heard that I needed to consume meat as I got older, I looked for grass-fed beef. There were no stores near me that sold grass-fed beef, so I ordered some and tried it, but I didn’t like the smell, so I gave up.
Then, by chance, I stumbled upon this site. The reviews were good, so I decided to give it a try.
I followed the cooking instructions on each product and found that the meat was a little hard in some places, but it was really tasty and had no smell! Usually, as a couple, we can barely eat one piece (150g) of chateaubriand meat together, but we managed to eat 300g of it in one sitting!
I will order again and will only buy meat from here from now on!
I hope you will sell thick T-bone so I can make bistecca!
The quality is so good that even a bad cooker like me , was able to prepare something tasteful .
Translated from Japanese: I simply added salt and pepper and cooked it without removing the fat as instructed. When I took a bite and chewed it, there’s a faint grass-like scent and the chewy texture is very satisfying.
I hope that you’ll continue to provide delicious and safe products.
