Experience the quality of New Zealand grass-fed beef with striploin steak, each pack containing a 200g (7oz) steak. Known for its bold, beefy flavor and satisfying texture, the striploin features a natural fat cap that renders beautifully during cooking, enriching the meat with its flavorful juices. This cut tends to be leaner than others. For best results, we recommend cooking slowly with unsalted butter and seasoning simply with freshly ground pepper and sea salt. Slow-cook to medium-rare perfection, then slice thinly and finish with a sprinkle of sea salt flakes. Detailed cooking instructions are provided below. ✔ Grass-fed and grass-finished. ✔ 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. Click here for further recipe & cooking instructions Contents Contents 1 steak Weight 200g (7.05oz) Serves Serves 1 Shipping & Handling Shipping Shipping and delivery is frozen Handling Keep frozen below -18°C (0°F) Defrosting Time In the fridge: approx. 24hIn ice-water: approx. 1h Cooking Method Grill, Cast-Iron Skillet, Fry-Pan Best By Frozen: See packaging label (usually more than 3 months).Chilled: Best consumed within 2 days if unopened. Details Also known as Kansas City Steak, New York Steak, Porterhouse, Striploin, Club Steak, New York Strip Country of Origin New Zealand Ingredients Beef Cut from Striploin Category Steaks Packaging Individually vacuum packed Grass-fed beef from New Zealand - one of the few places in the world where grass-based farming can reach its full potential. 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. At A Glance Cattle Breed English Hereford and Black Angus Breed Farm/Ranch Douglas-Clifford Family, Stonyhurst, Greta Valley, North CanterburyChris & Anne-Marie Allen, Annadale, AshburtonBarry and Heather Gray, Hakataramea Station, CanterburyThe 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 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 Importer Horizon Farms, Inc. Processing in Japan Beef Striploin Steak Recipe Instructions 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/medium. 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. Cook low and slow on all sides. Make use of your kitchen tongs to make the steaks stand up on their sides. Keep turning the steaks. There is no need to sear these steaks! Keep turning them. 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 striploin steaks into slices. Perfectly cooked to medium-rare. Serve and eat while warm for the best taste experience. Sprinkle with sea salt if necessary. Enjoy!
