Butcher’s Favorites Sampler Box
4 individually vacuum sealed 12oz. Strip steaks
The Butcher’s Favorites Sampler Box includes:
• Strip steaks (aka NY Strip steaks) are regarded by many steak lovers to be the finest steak available, because of their balance of great flavor with considerable tenderness.
• Flat Iron steaks (aka Top Blade steaks, Top Chuck steaks, Butlers’ steaks, Oyster Blade steaks) are one of the more tender sections of beef shoulder. They offer good flavor at a more affordable price.
• Hanger steak (aka Hanging Tender) was once the butcher’s best kept secret. The cut hangs off the cow’s diaphragm, hence the name. Hanger steak’s robust, beefy flavor will appeal to Ribeye fans who want a more affordable, quicker cooking alternative.
Grass Fed & Pasture Raised
Silver Fern Farms Angus beef is grass-fed & finished, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMO seeds 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 co-op 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. 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 frozen meats in your freezer until you're ready to use it, then thaw only as much as you plan on cooking.
RECIPES & TIPS
Each of these steaks is delicious grilled, pan roasted, or broiled, and simply seasoned with freshly ground black pepper and sea salt. They may also be paired with sauces, particularly those involving red wine, mushrooms, pan drippings, shallots, peppercorns, cream or butter (see our meat & seafood sauce recipes for more ideas). However, the quality and flavor of this beef is such that it doesn’t require sauce if you don’t want it.
Grass-fed beef may cook faster than conventional beef due to its lower fat content. After cooking, rest steaks on a clean plate loosely covered in foil for 5-10 minutes prior to serving or cutting – this will help ensure a more juicy, flavorful result. They will continue to cook a few degrees during the rest, so you may want to remove them from the heat a few degrees short of your target temperature. For the tenderest chew, always slice steaks against the grain when serving & eating them.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above