Size:	Four ribeye rolls (approx. 31lb total).
Features:	0x0, Boneless, Free Range, 100% Grass Fed (never grain finished), Verified Black Angus Breed, No Hormone Growth Promotants, Individually Vacuum Packed, Fresh (frozen may be substituted due to availability)
Origin:	New Zealand

These grass fed ribeyes (aka whole ribeyes, ribeye rolls) have been almost completely trimmed of surface fat and less desirable tail meat (0x0), so they’re ready to cook or slice into ribeye steaks with almost no additional butchery work.

Silver Fern brand grass fed beef is raised on the pristine pastures of New Zealand.  With this beef, “grass fed” means 100% grass fed & grass finished.  Silver Fern beef has been produced according to strict EU mandated animal welfare conditions.  The cattle are pastured 100% of the time, with access to paddock areas with windbreaks and other structures for shelter from inclement weather.

This beef is more marbled and flavorful than much of the grass fed beef available in the US.  Read Why Angus Beef is So Well Regarded and The Different Ways Cattle are Raised for more information about what makes it so special.

Not only is free range grass fed beef more humane, it’s better for you too.  100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.

Store fresh ribeye rolls in your refrigerator.  Frozen ribeyes should be kept in your freezer until you’re ready to use them, then completely thawed before cooking.

Thawing Tips

Whole ribeye rolls can be roasted whole for intensely flavorful roast beef (really boneless, trimmed prime rib) or sliced into individual rib eye steaks.

Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above

Larger cuts of beef (like whole ribeyes) are best roasted with a probe thermometer, which allows you to remove them from the oven at exactly the right time. Because they will continue to cook from residual heat (called carry over cooking) you should remove them from the oven 5-10 degrees before your desired finished temperature.

They also should be rested (on a clean plate covered in foil) for 10-15 minutes prior to serving or cutting, so the flavorful juices can redistribute and don’t run out onto your cutting board. If you’re cooking individual ribeye steaks, they only need to rest for about five minutes before you serve them.

Many ribeye fans insist that the meat should only be seasoned with salt and pepper (or at most rubbed with some ground dried chilies and/or spices) so that the intense, beefy flavor of this cut can shine through. Other people serve it with a pan sauce or simple jus.

Grass Fed Beef Recipes
Steak Recipes
Seafood & Meat Sauce Recipes

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