Grass-Fed Angus Beef Kansas City Strip Steaks
10 individually vacuum sealed 17oz. steaks (approximately 11 lbs.)
Many steak lovers regard strip steaks (aka New York or Kansas City strip steaks) as the finest steak available for its balance of great flavor and considerable tenderness. These are bone-in strip steaks (aka shell steaks). Many believe the bone imparts extra flavor and/or juiciness. Boneless center cut strip steaks are also available.
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
Bone-in strip steaks are delicious grilled, pan roasted or broiled and simply seasoned at the table with freshly ground black pepper and sea salt. They are sometimes 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.
For full cooking directions describing methods used by professional chefs to achieve the perfect steak, please read three techniques for cooking steaks.
Be sure to let these steaks rest (covered in foil and on a clean plate) for about five minutes prior to serving or cutting. This helps ensure a juicy and flavorful steak.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above