NEW ZEALAND STEAK SAMPLER SET (STRIPLOIN AND RIBEYE)

DESCRIPTION

These steaks are from New Zealand's SILVER FARMS. Our customers love these steaks for their tender texture and leanness! this beef has earned many positive reviews from customers. It's grown without growth hormones or antibiotics, so it's safe and secure. This set includes 2 steak cuts (Ribeye Roll, Striploin), so you can try both and see which one you like better. Grill 'em on a BBQ or cook at home in a regular ole frying pan. Check out the video below for how to cook steak in a frying pan. ♪ So what's the verdict? Striploin or Ribeye?!You can easily cook it on a BBQ grill or in a frying pan! Enjoy comparing different steaks at home.　Sirloin or ribeye, which do you prefer?

SERVING SUGGESTIONS

Cut it up or cook it as a steak! Not sure how to do it? For our guide on how to cook thick steaks. Grass-fed beef has a lot of lean meat, so we recommend serving all steak cuts medium rare.

Preparation for grilling a delicious steak

1. Remove the meat from the refrigerator and leave it on the counter for 30 minutes to an hour to return to room temperature. This will reduce the temperature difference between the outside and inside of the meat when grilling, allowing it to be cooked in a shorter time. Carefully wipe off any moisture that comes out when thawing with kitchen paper.

2. To prevent the meat from shrinking when cooked, use the tip of a knife to cut the tendon of the meat (the area between the lean and fatty parts) in several places.

3. To prevent the meat from becoming tough when grilled, lightly beat it with a meat tenderizer to loosen the fibers. Be careful not to beat it too much, as it will become thin and lose its texture, and the juices will leak out when grilling.

4. If frying in a frying pan, use a thick one.

IN DEPTH
【About New Zealand Farms】

1. Cattle Raised on Mineral Rich Pastures In New Zealand throughout the year the climate is gentle with 17,000 millimeters on average of rainfall. This abundance of rain makes the perfect conditions for pastures that the cattle graze upon. These cattle are also 100% grass-fed. Cows are animals that have very little dietary needs, and grass supplies all of them. Grass-fed cattle are the most natural cattle there are! -Farmers use an abundant array of seeds depending on each season, each producing grass with the necessary nutrients for the perfect pasture. Furthermore, they ae also able to control the appetites of the cows with certain blends and herbs.　The farms used are around 10 million hectares.
2.  Only The Best are Handpicked for Redness, Flavor, Tenderness, and High Nutrition. The steers and heifers used are relatively young. On average, they are around 24 months. This Angus breed is an excellent quality of meat. The nutrients that these cattle produce are much like tuna and bonito fish. It is rich in inosine acid and glutamic acid. These are essential for those watching their health, looking for a bit of anti-aging, or even body builders paying close attention to calorie intake. Grass-fed beef is also very low in fat and cholesterol, topped off with being packed with omega 3 fatty acids.
3. Cows Raised in a Stress-Free Environment Without Harmful Hormone Injections New Zealand is the first the animal husbandry world to restrict the use of hormones. Cows that have been raised with the use of growth hormones are separated and only those raised 100% hormone free are exported. In recent years, 98% of cattle slaughtered for the purpose of meat are raised free of growth hormones and the use of antibiotics are limited only to curing sickness. After that, before the slaughter, they are given a break for any medicine to fully allow the chemicals to be dispersed from their systems.
4. Zero Records of BSE or Hoof & Mouth Disease In New Zealand-There are zero records of serious infectious diseases such as foot-and-mouth disease and BSE amongst their raised cattle. The main reasoning for this is that New Zealand is isolated from most continents, and they have a well-formed The Ministry of Agriculture.
5. Only the bests are selected for redness, flavor, tenderness, and high nutrition. New Zealand's export regulations are also unified under The Ministry of Agriculture. It is compulsory that for all livestock that is raised and slaughtered must submit a history form that properly lays out the life of the animal. All the way from the farm to your dinner table, for traceability's sake, the record holding of treatment from veterinarians, safety inspections, and processing are all mandatory.

Thawing

The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart.

1. Grass-fed beef is grazed entirely on mineral-rich pastures.
Cattle Raised on Mineral Rich Pastures In New Zealand throughout the year the climate is gentle with 17,000 millimeters on average of rainfall. Farmers sow seeds each season, primarily from the nutritious legume, grass, and brassica family, to create pastures. The pastures are vast, covering approximately 10 million hectares, and the cattle are raised on grass alone. This blessed natural environment is the primary feature of New Zealand grass-fed beef!
2. Carefully selected, only superior meat-specific breeds 
Highly nutritious, juicy, and tender. Most of the cattle are young, mainly Angus breeds with an average age of around 24 months. As they are a breed specifically for meat, the meat is tender and has almost no gamey smell. Grass-fed beef, like red fish such as tuna and bonito, is rich in the umami components inosine acid and glutamic acid. It is rich in protein, iron, and zinc, which are essential for health and beauty, and is low in calories, fat, and bad cholesterol, making it ideal for those on a diet or training. It is also rich in omega-3 fatty acids.
3. Healthy cattle in a stress-free environment that does not require growth hormones or preventative antibiotics
New Zealand was one of the first countries in the global livestock industry to restrict the use of growth-promoting hormones. Cattle that have been raised with the use of growth hormones are separated and only those raised 100% hormone free are exported. In recent years, 98% of cattle slaughtered for the purpose of meat are raised free of growth hormones and the use of antibiotics are limited only to curing sickness. After that, before the slaughter, they are given a break for any medicine to fully allow the chemicals to be dispersed from their systems. In contrast to cattle raised in over-crowded conditions such as barns, New Zealand's cattle are raised entirely on pasture, which means there is no need to give antibiotics daily to prevent disease.
4. Zero incidence of BSE and foot-and-mouth disease
New Zealand has never experienced any serious infectious diseases such as BSE, chronic wasting disease, bluetongue, or anthrax, thanks to the Ministry of Agriculture monitoring of livestock health, a strict quarantine system. And, and New Zealand is isolated from most continents.
5. The meat inspection system is managed by the government
The New Zealand Food Safety Authority unifies and oversees food management for both domestic and export industries. All cattle must submit a "Livestock Breeding History Report." Traceability from farm to table is mandatory, with veterinarians and inspectors checking the health and safety of every animals, including the processing process. An electronic traceability system has been implemented, whereby radio frequency IC tags are attached to individual cattle to track them. Genetic modification of livestock is also strictly prohibited in New Zealand.

Thawing

The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart.

Product Information

*Packing and specifications may vary slightly depending on stock and inventory status.
*Please note that the content may vary.

Allergens (specific ingredients)

none