Grass-Fed Premium Beef Striploin Steak from Australia (200g)

Directly imported from Australia and only available at Horizon Farms - the finest grass-fed and grass-finished premium beef striploin steaks available. This is the ideal cut for flavorsome and meaty strip steaks that has a characteristic chew to them. 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 from grass-fed 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 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. 

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Shipping & Handling

Details

✔ 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

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 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.

Grass-fed premium grade Australian beef. Ethically raised and all free of nasties! Enjoy!