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Choose between 200g or 250g of Reserve Grade 100% grass-fed filet steak from New Zealand. The tenderloin is the most tender part of all beef cuts, but purely grass-fed filet steaks with this level of marbling and juiciness are unheard of. The highest quality 100% grass-fed filet steak you'll find on the market. Limited quantity available. Perfect for special occasions - treat your friends and family to an unforgettable experience. For cooking use, salt-free butter, season with freshly ground pepper, and sea salt only. Cook slowly to medium-rare. See the cooking instructions below.
What is Reserve grade? Reserve grade steaks from Silver Fern Farms are steaks of the rarest quality. Naturally, 100% grass-fed beef is typically on the leaner side, but with careful breeding and a little luck, you have some exceptions. So exceptional, only the best breeds of cow earn this grade. Only 4 in 100 cows are deemed eligible for this marking. These cows are reared and bred with selectiveness at every step, from highly dedicated and experienced farmers.
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.
Please note that the video and recipe below are from the non-reserve grade filet steak because the cooking instructions are exactly the same.
|Weight||Choose between 200g (7oz) or 250g (8.8oz) sizes|
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 24h
In ice-water: approx. 1h
|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 5 days.
|Also known as||Filet, Fillet, Chateaubriand, Petite Steak, Tenderloin, Mignon|
|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.
|Cattle Breed||English Hereford and Black Angus Breed|
|Farmers||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|
|Export and Processing||Imported chilled into Japan. Processed and flash-frozen for freshness and longevity locally in Japan.|
Defrost in the fridge overnight or defrost in the water a couple of hours before cooking. Open the package and let the steak breathe for at least 15 minutes.
The color will change to a vivid red. Shortly before cooking, start seasoning with sea salt and freshly ground pepper.
100% grass-fed beef is very lean with a high red-meat ratio, especially the tenderloin parts. Use either olive oil or salt-free butter to cook the steak.
The filet steaks need to be cooked very slowly and carefully. We do not recommend more than medium-rare. Turn often and make sure you have an oil splatter screen at hand.
Once the steak's internal temperature has reached 50°C or 120°F - turn off the heat and move the steak to a cutting board. The steak will continue to cook on residue heat.
Let the steak rest for 5 minutes.
Slice thinly and serve while still warm.
If needed, sprinkle with sea salt flakes. Enjoy.
Translated from Japanese: I always buy Australian and other New Zealand fillets, which are all delicious.
Very soft, juicy and very satisfying. I’m glad that the types of fillets have increased.