THE TOP 4% OF NEW ZEALAND GRASS-FED BEEF
Reserve Grass-Fed Whole Ribeye Rolls
Three Ribeye Rolls (Approx. 30lbs Total)
One of the most highly prized beef cuts, the ribeye offers bold, intensely beefy flavor with prime steak’s tenderness.
These whole ribeyes have been almost completely trimmed of surface fat and less desirable tail meat (known as “0x0” in the butchery and chef communities). They’re ready to roast whole or slice into individual steaks.
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 ribeye rolls in your refrigerator until you need them. Freeze as whole roasts or cut steaks for long term storage.
Store frozen whole ribeyes & ribeye steaks in your freezer. Thaw them before cooking.
RECIPES & TIPS
Ribeyes and ribeye steaks have a bold enough flavor that they don’t need anything more than simple salt and pepper to shine, but of course you can also dress them up with spice rubs or sauces.
Larger cuts of beef 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.
Large roasts should be rested (loosely covered in foil) for 20-25 minutes prior to serving or cutting, so the flavorful juices can thicken and don’t run out onto your cutting board. If you’re cooking individual ribeye steaks, they only need to rest for about ten minutes before you serve them.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above