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BF229S
¥1,780 (¥890/100g)
Choose between 200g (7oz) or 300g (10.6oz) of Reserve Grade 100% grass-fed ribeye steak from New Zealand. The highest quality 100% grass-fed steak you'll find on the market. Limited quantity available. Purely grass-fed steaks with this level of marbling and juiciness are unheard of. Perfect for special occasions - treat your friends and family to an unforgettable experience. For cooking use salt-free butter, only season with freshly ground pepper and sea salt. 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 ribeye steak because the cooking instructions are exactly the same.
Contents | 1 steak |
Weight | Choose between 200g (7oz) or 300g (10.6oz) sizes |
Serves | Serves 1 |
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 | Rib eye steak, Delmonico, Entrecote, Entrecôte, Scotch Fillet, Prime Rib, Rib Roast, Rib Eye Roast |
Country of Origin | New Zealand |
Ingredients | Beef |
Cut from | Ribeye |
Category | Steaks |
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 |
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. |
Growth-Hormones | Never |
GMOs | Never |
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. |
Completely defrost in the fridge or in cold water. Open pack and pat dry any moisture with a paper towel. Let the steaks sit at room temperature for at least 10 minutes. You will see vivid color changes as the steaks are exposed to oxygen.
Quality steaks do not require heavy seasonings or marinate. Simply use sea salt and freshly ground pepper and rub with extra virgin olive oil.
Use a frying pan or cast-iron skillet. Preheat to low heat. You need to hear the steak sizzle. If you are using a grill, place the steaks into the indirect heat zone not directly over the flames. The ribeye comes with plenty of juicy fat that needs to be rendered - the best is to achieve that slowly.
Cook low and slow on all sides. Use a thermometer to determine the core temperature. We recommend medium-rare for steaks. Remove from the heat once the core temperature has reached 50 degrees Celsius (125 degrees Fahrenheit) and place on a cutting board.
The steaks will continue to cook internally on residual heat. Let the steak rest for at least 5 minutes.
Use a large sharp knife and cut the steak into slices.
Perfectly cooked to medium-rare. Serve and eat while warm for the best taste experience.
Sprinkle with sea salt if necessary. Enjoy!
We cooked these in a cast iron skillet and were impressed by the result. The fatty part of the ribeye was easy to rend and had it's own flavor, while the rest of the steak stayed very tender.