Size:	Approx 32 lbs total
Features:	Free Range, 100% Grass Fed (never grain finished), Verified Black Angus Breed, No Hormone Growth Promotants
Origin:	New Zealand

Part of the bottom round, the very economical round roast (aka bottom flat) is a long, thin muscle that is best suited roasting whole (for roast beef) or moist cooking methods such as stewing or braising.

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 grass fed beef round roasts in your refrigerator (covered) until you're ready to use them. For extended storage, freeze them individually and store them in your freezer in a sealed container with as much of the air pushed out as possible (packed in vacuum bags would be even better).

For freezing tips see: How to Freeze Better at Home

Roast these grass fed round roasts whole for delicious roast beef or braise them as a pot roast.  You can also cut bottom flats into similarly sized cubes, sear the cubes and then slow braise them or stew them for delicious beef stews or chilis.

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 bottom flats) are best cooked 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.

If using steaks, rest for only 5 minutes.

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