The country of origin for this product has changed from Australia to New Zealand.
1kg (2.2lbs) of 100% grass-fed and grass-finished premium beef ribeye (also known as a scotch fillet in Australia and New Zealand) roast from New Zealand. This is the ideal cut for classic steaks or ribeye oven roast. Although not as tender as the popular tenderloin filet, the ribeye is the most popular cut for steaks. Choose the ribeye for juiciness as they contain just the right amount of fat. 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 New Zealand beef is sourced from Silver Fern Farms, New Zealand, and is 100% free of antibiotics, growth hormones, and GMOs. The cows have been raised with the ability to graze freely as nature intended, reducing stress for optimal animal welfare. See more information and actual images of the farms below.
Shipping & Handling
|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||Rib eye steak, Delmonico, Entrecote, Entrecôte, Scotch Fillet, Prime Rib, Rib Roast, Rib Eye Roast|
|Country of Origin||New Zealand
|Packaging||Individually vacuum packed|
✔ 100% grass-fed and grass-finished beef.
✔ Pasture-raised for life.
✔ Humanely raised and treated with respect by family-owned farms.
✔ Free of growth-promoting hormones and antibiotics.
✔ No GMOs in the feed. No chemical pesticides are used on pastures.
At A Glance
|Cattle Breed||English Hereford and Black Angus Breed|
|Farm/Ranch||Douglas-Clifford Family, Stonyhurst, Greta Valley, North Canterbury
Chris & Anne-Marie Allen, Annadale, Ashburton
Barry and Heather Gray, Hakataramea Station, Canterbury
The Hurley Family, Siberia Station, Rangitikei.
Jeff & Diane Cleveland, Brae-Lynn, North Otago.
And other contracted family partner farms that are under contract of Silver Fern Farms
|Brand||Silver Fern Farms|
|Region||South Island of New Zealand
|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.|
|Subtherapeutic Use of Antibiotics||Never|
|Pesticides on Pastures||Never|
|Importer||Horizon Farms, Inc.|
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. You can either roast the block of meat as is or slice it into two or three thick steaks. 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.
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. 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 beef. Ethically raised and all free of nasties! Enjoy!
Translated from Japanese: I haven't eaten it yet, but the lean meat looks very delicious! I'm looking forward to thawing and eating it.
Translated from Japanese: I wanted to eat beef for the first time in a long time, so I ordered from this reliable company. Quick delivery / arrival despite Golden Week. There’s nothing to say other than that it’s delicious and safe to eat. I will order again, so I can get all my protein sources from here. (Eggs and raw milk are not available, but everything else is ❤️)
Translated from Japanese: It’s relieving that the order arrives properly the next day.
It looks like a reliable product, so you can send it to your friends with confidence.
Translated from Japanese: I took a picture of a delicious dish that I gave to my loved one on their birthday.
I'm glad that I can convey my feelings with delicious food.
Thank you, Horizon Farms.
Translated from Japanese: Last time, everyone liked it when I prepared this meat, so I wanted to treat my loved ones and made it again.
The thickness was about 5 cm for 500g and about 10cm for 1 kg.
Using the recipe of Koh Kentetsu as a reference, I rubbed in a generous amount of herb salt after bringing it to room temperature. I cooked the 500g for less than 5 minutes on both sides, the 1kg for about 10 minutes, and then put them on top of onions. At the end, I cooked everything with inside a glass pot and steamed it. The bottom of the onions was burnt, but the meat was delicious and my guests kept taking more.
In my case, even if it’s grass-fed, I prefer this ribeye roast the most because its fat tastes the sweetest.