1kg (2.2lbs) of grass-fed and grass-finished premium beef ribeye (also known as a scotch fillet in Australia and New Zealand) roast. This is the ideal cut for classic steaks or ribeye oven roast. Choose the ribeye for juiciness as they contain just the right amount of fat. This premium beef quality brings additional flavor and marbling that you would only see in upper range grain-finished beef. Of course without the use of growth hormones or antibiotics. No GMO feed. Sustainably and responsibly raised. For cooking use salt-free butter, sea salt, and freshly ground pepper. We recommend cooking slowly to medium-rare. See the cooking instructions below. The beef that we use comes from either New Zealand or Australia. We only source meat from farms that never treat their cattle with growth hormones or antibiotics. No GMOs or chemicals are used on the pastures where the cows graze. If you are looking for clean grass-fed and grass-finished beef with a high red meat to fat ratio this is your best choice. See more information and actual images of the farms below. Click here for further recipe & cooking instructions Contents Contents 1 roast Weight 1kg (2.2lbs) Serves Serves 4-5 Shipping & Handling Shipping Shipping and delivery is frozen Handling Keep frozen below -18°C (0°F) Defrosting Time In the fridge: approx. 48hIn ice-water: Not recommended Cooking Method Grill, Cast-Iron Skillet, Fry-Pan, Oven Best By Frozen: See packaging label (usually more than 3 months).Chilled: Best consumed within 2 days if unopened. Details Also known as Rib eye steak, Delmonico, Entrecote, Entrecôte, Scotch Fillet, Prime Rib, Rib Roast, Rib Eye Roast Country of Origin New Zealand, Australia Ingredients Beef Cut from Ribeye Category Roasts, Steaks Packaging Individually vacuum packed ✔ Free-range and open pasture-raised.✔ Humanely raised and treated with respect by family-owned farms.✔ No antibiotics or growth hormones - ever!✔ GMO-free.✔ High quality! No trimmings, no added fats, or low-quality cuts are used. At A Glance Cattle Breed English Hereford and Black Angus Breed Farm/Ranch Silver Fern Farms (New Zealand)Murray Pure (Australia)Great Southern Beef (Australia)Bass Strait Beef (Australia)Southern Ranges (Australia) Farmers Contracted family farms 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 GMO-feed or use Never Antibiotics Never Chemical Pesticides on Pasture Land Never Importer Horizon Farms, Inc. Processing in Japan Beef Ribeye Roast Recipe Instructions Defrost the package in the fridge for at least 24h - depending on your fridge it may take up to 48h to defrost 1kg of meat. Once completely defrosted open the pack and let the meat "breathe" for at least 15 minutes at room temperature. You will see its color changing and becoming more vivid as it is exposed to oxygen. Contrary to grass-fed and grain-finished beef, fresh grass-fed and grass-finished beef will always have a slightly sour note - don't be bothered by it. Because the block comes steak ready there is no need to trim off any fat. You can either roast the block of meat as is or slice it into two or three thick steaks. In our presentation, we will cut the block into two one-pound steaks. Generally, great quality meat does not require heavy seasoning and marinades, feel free to use your favorite steak spice mix. We use sea salt and freshly ground black pepper. We recommend the cast-iron skillet. Use non-salted butter and a few fresh thyme leaves. Heat up the fry-pan to low heat and let the fry-pan get hot first before you place the steaks inside. You want to hear it sizzling. The magic formula is to cook low and slow and to keep turning often. If your steaks are thick enough you need to make them stand and cook the sides as well. Use a meat thermometer and make sure not to overcook as grass-fed beef tends to get tougher the longer you cook it. We highly recommend medium-rare - measure the core temperature and take the steaks off the heat once the temperature reaches 50 degrees Celsius (120 degrees Fahrenheit). Place the steaks on a cutting board and let the steaks rest for at least 5 minutes as the meat continues to cook internally on residual heat. Perfectly done medium-rare steak. Slice and serve. Sprinkle with sea salt flakes to your liking. Enjoy while warm and buttery soft for the best experience. Grass-fed premium grade beef. Ethically raised and all free of nasties! Enjoy!
