100% Grass-Fed Beef from New Zealand
Grass-fed Beef Whole Striploin
Four Whole Striploins (Approx. 41lbs Total)
The striploin is the section of the steer 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 (referred to as 1x1 cut).
Grass Fed & Pasture Raised
Silver Fern Farms Angus beef is 100% grass-fed & finished, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs are illegal there.
Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.
Selected for Excellence
Silver Fern Farms is a coop of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.
Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.
Not only is 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.
RECIPES & 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, 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 10-20 minutes (depending on piece size) prior to serving or cutting, so the flavorful juices thicken & don’t run out onto your cutting board. If you’re cooking individual strip steaks, they only need to rest for about five minutes before you serve them.
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.