100% Grass-Fed Premium Beef Ribeye Roast from New Zealand (1kg)

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.

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Beef Ribeye Roast Recipe Instructions

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!