These are the fat trimmings from the striploin, ribeye, tenderloin, or rump. Whenever we process the larger blocks of meat into smaller portions, we have fat trimmings that are leftovers. We're basically giving these out for free. Adding just the labor and material costs. Beef fat needs to be rendered first for best use. Cook slowly over low heat until it becomes a liquid or better cook in the oven under low temperature for 90 minutes. Store the liquid fat into a glass jar and freeze or refrigerate for later use. See the instructions below. Natural saturated fats are healthy and important, tallow is a great option to use for pan-frying vegetables or pan-searing steaks.
Introducing another premium brand to our family. Ocean Beef from New Zealand. Surrounded by the Pacific Ocean, the islands of New Zealand are famed for their world-leading farmers. This is one of the finest New Zealand Angus beef quality available. Combine the freshest New Zealand grass, the best New Zealand grains, and the best New Zealand sea air - and you get Ocean Beef. But that's not it. At Horizon Farms, we aim for the best: Free-range grass-fed for 18 months on lush green and fresh pastures of New Zealand. Then for 200 days the cows are grain-fed the finest selection of New Zealand-grown (supplied by local farmers only) GMO-free grains and drink sustainable water made by the snow from the Southern Alps in a stress-free coastal environment. At no point are the cows given growth hormones or treated with subtherapeutic antibiotics. See more about the farms below. The Ocean Beef ribeye and striploin steaks have both won the Gold medal at the World Steak Challenge with the following judging criteria: appearance, aroma, color, marbling, consistency of fat trim, tenderness, flavor, succulence..
| Contents | 1 Pack |
| Weight | Approx. 250g (8.8oz.) |
| Serves | Depending on the dish. |
| 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 | To use for pan-frying vegetables or pan-searing steaks. |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
| Also known as | Gyushi, beef fat, beef tallow, beef rendering, beef suet |
| Country of Origin | New Zealand |
| Ingredients | Beef |
| Cut from | Rump, Striploin, and Tenderloin |
| Category | Trimmings |
| Packaging | Vacuum packed |
✔ Humanely raised and treated with respect. All year free-range and open pasture-raised.
✔ No subtherapeutic use of antibiotics.
✔ No use of growth-promoting hormones.
✔ Free-range pasture-raised on green pasture then finished on vegetarian feed for improvement of taste, tenderness, and marbling 200 days prior to harvest.
✔ Non-GMO feed supplied from local New Zealand farmers only.
✔ Non-commodity quality. Top-quality grass-fed and grain-finished New Zealand beef reserved for high-end restaurant use.
✔ Compared to commodity 100% grass-fed: more flavorful, more tender and free of a gamey odor and taste.
✔ Gold-Award winning at the World Steak Challange 2019. (Reference ID WSC-0580 and WSC-0581)
✔ Provides monounsaturated fatty acids Omega 3s - yes, the good fats. Including a wide range of essential nutrients such as iron, zinc, protein, B vitamins, selenium and vitamin D.
✔ New Zealand premium beef provides great value and comes with a lower price point compared to our high-end quality Morgan Ranch Beef and is of higher quality than our Australian beef.
Our New Zealand beef comes from the Canterbury area of the southern island of New Zealand. The cows are raised on local ranches (referred to as cattle stations in New Zealand) which are family-owned and run. The animals are grass-fed on open pastures their entire lives. Then, 200 days before harvesting, the cows are fed a mix of vegetarian feed consisting of all-locally sourced GMO-free natural grains, silage, hay, molasses, oilseed meals and legumes for a consistent beef flavor and texture. At no point are the animals confined in tight spaces or are force-fed. The finishing feedlots are very spacious and animals are absolutely free to roam on over 6000 square meters. At no point are growth-hormones or antibiotics used.
| Cattle Breed | Angus |
| Farm/Ranch | A selection of family-owned local farms located on the south island of New Zealand. |
| Region | South Island |
| Breeding | All year free range on open pastures then finished on vegetarian feed 200 days prior to harvest. |
| Feeding | Pasture grass-fed their entire lives and then fed a balanced mix of energy, protein, fibers, minerals, and vitamins which are obtained from natural grains, silage, hay, molasses, oilseed meals, and legumes. All locally produced by local farmers on the South Island of New Zealand. |
| Traceability | 100% fully traceable from farm to fork. |
| Growth-Hormones | Never |
| GMO-feed | Never |
| Antibiotics | Never |
| Pesticides | Never |
| Steroids | Never |
| Export and Processing | Chilled export from New Zealand to Japan. Processed into retail sizes in Japan exclusively for Horizon Farms and then flash frozen. |
Defrost in the fridge or place the pack in cold water. Beef fat defrosts very quickly. Cut the pieces into smaller chunks. Our beef fat is very closely trimmed, there is nothing else you need to do. You can either render the fat in a fry-pan or in the oven. The fry-pan method will consume a larger amount of gas and in some households, the gas stove turns off after a certain amount of time. We recommend the oven method.
Place content in a pan or skillet. Make sure that it is suitable for oven use.
Preheat the oven to 130 degrees Celsius (250 Fahrenheit) and place the skillet in the middle. There is no need for a lid but can you use one. Let the beef liquify for around 90 minutes.
This is how beef fat looks like after 90 minutes. Looks like tasty bacon. This could be used as cracklings though.
Use a sieve to filter out the larger chunks of fat. You will have a beautifully clear liquid of fat.
Next, you will need to store your beef fat. We highly recommend glass jars with a proper lid. They are inexpensive and last forever.
One pack of beef fat yields a whole jar of liquid gold. As long as it is warm the fat will stay liquid. Place the jar in the fridge and they will change color and texture similar to margarine. Or you can keep the jar sealed in the freezer for more than 1 year.
