Size:	Five whole striploins (approx. 48lbs total).
Features:	1x1, Boneless, Free Range, 100% Grass Fed (never grain finished), Verified Black Angus Breed, No Hormone Growth Promotants, Individually Vacuum Packed, Frozen
Origin:	New Zealand

The striploin is the section of the cow usually cut into strip steaks.  Steak lovers love strip steaks (aka NY strip steaks) for their balance of great flavor and tenderness. 

Buying whole striploins allows you to either roast them whole for truly luxurious roast beef or slice them into strip steaks at whatever thickness you choose.  These striploins have had most of their tail meat and outer fat layer, trimmed off for your convenience.

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 striploins in your refrigerator or freeze for long term storage. 

Freezing Tips

Striploins can be roasted whole for incredible roast beef or cut into individual New York strip 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 strip loins) 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.

Tips for Cooking Strip Steaks:
Three Techniques for Cooking Steaks
How to Tell Steak Doneness By Feel
Steak Recipes

Strip steaks are one of the portions most often paired with sauces. Try serving them with a pan sauce made while they rest.  Start by deglazing the pan you cooked the steaks in with red wine, then simmering some finely sliced shallots in the resulting broth until softened. Once the sauce has thickened to your liking, taste it for seasoning and serve with your steak.

Grass Fed Beef Recipes
Steak Recipes
Meat, Poultry & Seafood Sauce Recipes

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