THE TOP 4% OF NEW ZEALAND GRASS-FED BEEF
Reserve Grass-Fed Flank Steaks
Ten 2-Steak Packs (20 Steaks, Approx. 35lbs Total)
Flank steaks have a bold, beefy flavor and a texture that’s chewy, but not tough when thinly sliced against the grain. They offer great steak flavor at a more affordable price than the more premium cuts like strips or ribeyes.
Because they’re fairly thin, flank steaks are an excellent choice for hot & fast cooking methods like grilling, searing, or broiling.
The Top 4% - Graded for Unparalleled Quality
Silver Fern Farms’ 100% Grass-Fed Reserve Beef is amongst the finest beef New Zealand produces, representing around the top 4% of production. That makes it some of the very best grass-fed beef in the world.
Exceptionally tender and flavorful, this beef is hand selected according to the “Eating Quality” (EQ) grading system. The EQ System is a set of standards developed through a university study involving 13,900 taste testers across 17 cities tasting 97,000 samples in order to quantifiably determine what makes the best beef.
Farmers whose beef grades into the Reserve program are paid a premium and are given feedback allowing them to further improve the quality of their herd.
Grass-Fed & Pasture Raised
Reserve cattle are grass-fed & finished, raised free range on massive pastures, without hormone or antibiotic growth promotants. In addition, GMOs are illegal in New Zealand. Because New Zealand has such a mild climate, the cattle are on pasture year round, with free access to windbreaks and other structures in case of inclement weather.
Store fresh flank steaks in your refrigerator until you need them. Freeze for long term storage.
Store frozen flank steaks in your freezer & thaw them before cooking.
RECIPES & TIPS
Because they’re so thin, flank steaks are well suited to hot & fast cooking methods like searing, broiling or grilling.
Regardless of how they’re cooked, flank steaks are best cooked no further than Medium and should always be thinly sliced against the grain (after resting) for optimal tenderness.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above