Fresh chilled, never-frozen import. This product has never been frozen and will arrive to you chilled regardless of the other (frozen) items in your order cart.
This whole block of culotte (also known as rump cap or picanha) roast weighs at least 1.4kg (3lbs.) and is the ideal cut for juicy and meaty roasts with plenty of flavors. Not as tender as the striploin but as flavorful for an economical price. This roast comes with the top fat still on (see images). We recommend leaving the fat on if you are finishing this roast on the grill as the fat will render and make the roast even more flavorful and juicy. Sear fat-down first. If you are roasting it in the oven, you can remove the fat on top as seen in the image, and slowly cook the roast to perfection inside the oven. If you are a fan of rump steaks (also known as sirloin steaks) you can cut this roast into smaller steaks of course. In that case, it is best to trim the top fat as well. Also the ideal cut for Brazilian Churrasco. See the cooking instructions below.
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. There is more: 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 steaks have 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.
At least 1.4kg (3.3lbs.)
22 x 23 x 7cm (8.7" x 9.1" x 2.8")
Serves 4 or more, depending on the recipe and usage
Shipping & Handling
Shipping and delivery is chilled only. Will arrive separately from your frozen items.
Keep chilled at 10°C (60°F) or freeze below -18°C (0°F)
Not required. This product arrives chilled.
Grill (indirect heat, slow roasting), Slow and low in the oven.
Frozen: Tightly vacuum packed and frozen it lasts 1 year Chilled: 7 days
✔ 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.
At A Glance
A selection of family-owned local farms located on the south island of New Zealand.
All year free range on open pastures then finished on vegetarian feed 200 days prior to harvest.
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.
100% fully traceable from ranch to fork.
Subtherapeutic Use of Antibiotics
Export and Processing
Chilled export from New Zealand to Japan. Processed into retail sizes in Japan and then flash frozen.
Defrost in the fridge for at least 24h. Make sure the center is also soft and completely defrosted. Pat dry with a paper towel and remove excess moisture.
If you're planning on roasting it on the grill we recommend leaving the fat on as it will render and make the roast even more flavorful and juicy. It also protects the roast from overcooking. If you're planning on roasting it in the oven or as smaller steaks in the fry-pan or skillet - we recommend removing the so-called fat cap.
Rub the roast with plenty of olive oil and your favorite seasoning. Let the seasoning soak in for a couple of minutes. In the meanwhile prepare the fry-pan or skillet.
Set the cast iron skillet or fry-pan to low/medium and cook the roast very slowly on all sides. Make sure you keep turning the roast multiple times. If you have a splatter-screen, use it. We do not recommend covering the fry-pan with a lid.
The thicker parts of the roasts might cook slower, so make sure you pay attention to these parts. Make the roast standing by utilizing your kitchen tongs.
We recommend medium rare for the best taste experience. Use a thermometer and make sure the core temperature of the thick part has reached 50 degrees Celsius or 125 degrees Fahrenheit. Remove the roast from the heat source and let it continue to cook on residual heat for another 10 minutes at room temperature placed on a cutting board.
Use a sharp large knife to slice the roast into thin slices. Pink and juicy in the center - the perfect doneness.
Serve with a home-made salad. Keep it simple and enjoy high-quality beef with the whole family.
Serve and eat while warm for the best taste experience. Enjoy.
Translated from Japanese: It is convenient that you can take it out of the vinyl bag and use it as it is, and the size is also good.
Occasionally, there is something long to the neck and there is resistance (when you remove it).
You can shop with confidence because the store is very friendly.
Translated from Japanese: I purchased it to make bone broth. Although it’s bones, there is a lot of meat compared to those from Japanese chicken farmers, so it’s a good deal. The soup stock that I got is also delicious. I will order again.
Purchased to make bone broth!
Translated from Japanese: I buy it to make bone broth and make soup every day. Many chickens feed on grains and corn, but since these chickens here were only grass-fed, you can make a complete soup that removes lectin! I reorder this every time I run out!
Translated from Japanese: Chicken without antibiotics, growth-promoting hormones, genetically modified feeds, or chemicals.
I made soup with no concerns. It had a good smell and was very delicious.
Organic and delicious
Translated from Japanese: Looking for healthy chicken bones, I found this shop. It's organic and very tasty, and I got a chicken bone soup that soaked into my body. Thank you. I will buy it again.
Translated from Japanese: Although I have bought several types of chicken here already, it’s my first time trying this whole chicken.
To prepare it carefully, I washed it, but even so, there was no fat or blood on the chicken.
It was the same with the other chicken products I already tried, but there was also not the characteristic (strong) smell of chicken.
Because it’s hard to know the chicken’s life from the packs that you can find in the supermarket, I could finally feel with this product that the chicken’s life was spent preciously. I’m thankful I’m able to enjoy this chicken meat and won’t waste a bite, as one shouldn’t forget this animal once had a precious life, too.
Although I boiled it for 1½ hours, the meat didn’t get dry, the fat sticking to the meat had no unpleasant smell and I got a soup with a golden color.
I order all the meat I need from this store, I’ve come to not like any other ones.
Although I eat a lot less meat now, I have not become a vegetarian or vegan yet, so I think I want to not forget to at least be thankful for the meal this chicken gave me.
I’m sorry for this long comment.
I will order again.
I tried a whole chicken for the first time.
Translated from Japanese: Preciously raised chickens packaged carefully (for delivery) arrived in the best condition possible.
I grilled it with natural salt and thyme from my garden. It was really delicious, a complete success. Even cooled down packed inside a bento, there is no unpleasant smell.
Thank you HORIZON FARMS!! (｡◕ˇДˇ◕｡)/
Translated from Japanese: With this product, I made roast chicken for the first time.
I marinated it for 1 hour with salt and pepper and rosemary. After filling the chicken with garlic, I baked it thoroughly in the oven.
My daughter was so happy! “This is incredibly delicious!!!” She said.
I know that if you defrost this store’s chicken, you have to process it cleanly.
Inside a vacuum pack, the quality also remains the same.
It was really delicious meat.
More than the smell, the taste was rich in flavor.
It was amazing!!!
My daughter has a pesticide and antibiotics allergy.
For that reason, we bought the most expensive organic chicken meat we could find in a supermarket to cook with it.
But the quality of the oil of the top-grade supermarket chicken and this store’s chicken is different!
Even if you eat a lot, your stomach doesn’t feel heavy.
Surprisingly, it was even a pleasure to clean the plates and the oven.
I want to film myself cleaning and show everyone.
Used for Samgyetang
Translated from Japanese: I ordered it to make Samgyetang and because it’s a whole chicken, I put ginseng inside it.
I made a full soup like that, ate the meat at home and took the soup to work with me so I could drink it there. The body heats up from it.
Because I’m used to it, I break the chicken into adequate pieces for myself, use the frames for soup, freeze whatever is left and cook what I need.
Eating just one wing is economical.
Translated from Japanese: I used it for stewed dishes.
It was very delicious.
Grass-fed lamb shanks
Translated from Japanese: Great lamb shank!
When you open the pack, the meat is clean and has no odor. Just boil it with flavored vegetables such as tomatoes and onion bay leaves for two and a half hours ... A faint lamb scent, plenty of flavor, and meat is fluffy ... It has become a luxurious pot-au-feu.
Grass-fed lamb shanks
Translated from Japanese: I didn't know that New Zealand pesticide-free grass fed, antibiotics, and hormone-free lamb meat would be available at such a reasonable price.
It was packed properly in a well-frozen state and arrived the day after the order was placed.
When simmered in an ordinary pot with only vegetables and natural salt for 2 hours, the meat became surprisingly tender, and the bone marrow melted in the soup, giving it a strong flavor. Surprisingly, it has no odor.
When I lived in New Zealand, I saw many grazing sheep. It was impressive that I walked around the lush meadows freely and was grazing.
Translated from Japanese: The most delicious stewed meat. It's lamb and the meat itself has a light taste, but it's the best if you season it well. This time, I made pot-au-feu, put in salt and granule kelp soup stock, a tea bag of bouquet garni, a small amount of light soy sauce, and a small amount of pure rice liquor, and boiled green pepper. It seems that tomato sauce and white sauce can be used, too (reinforcement of the delicious "flavor" is essential). The fascia part is sticky and slippery, and the tendon part is fine and chewy and delicious. It's finer than the shin meat of adult beef, and it's only cheek meat that is comparable to this. Delicious.
The recommended stew time is about 1.5-2.5 hours.
The cost performance is good
Translated from Japanese: The meat part was delicious. I put all 3 packs together and made a marrow soup. I boiled it for about 5 minutes. I think this is a product that is delicious and has excellent cost performance.
Translated from Japanese: You can get a rich and sweet beef soup! It's so good that I feel troubled if I don't have it in stock!
Translated from Japanese: I made bone broth!
It was more delicious than I imagined and I was impressed.
My 0-year-old daughter also devoured them. I ate this soup with cooked rice! I will definitely order again!
I made a delicious bone broth
Translated from Japanese: I bought them because I wanted to make bone broth. I was able to get a very elegant and very delicious soup. The first time I used the oxtails, I put vegetables in, removed the meat and added a little water without vegetables to get the soup. The second time, I will eat it with delight when I give it to my seniors. I really want to give the bones to my dog, but sadly it doesn't have enough teeth.
Thank you for the delicious tail! It was very beautiful.
Translated from Japanese: I made tail soup ✨
You can make the best soup stock (out of these beef oxtails) ✨
Thank you ✨
Translated from Japanese: I tried to make tail soup. The meat turned soft in a short time and it was the best!