100% Pasture Raised Beef from New Zealand

The Big Beef Box

3 cuts (approximately 10 lbs.)
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Product Information



Angus Ground Beef (3 vacuum sealed 1 lb. packs, approximately 3 lbs.)
Angus Boneless Short Ribs (2 vacuum sealed 2 lb. packs, approximately 4 lbs.)
Angus Strip Steaks (4 individually vacuum sealed 12oz. steaks, approximately 3 lbs.)


  • Grass-Fed
  • 100% Pasture Raised
  • Free Range
  • Verified Black Angus Breed
  • No Hormone or Antibiotic Growth Promotants
  • Individually Vacuum Packed
  • GMO Seeds are Illegal in New Zealand


New Zealand


Where’s the beef? Right here. The Big Beef Box includes a whopping 10 lbs. of grass-fed beef from New Zealand’s Silver Fern Farms. You get:

Grass-Fed & Pasture Raised
Silver Fern Farms Angus beef is grass-fed, 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.

Thawing Tips


Strip steaks are delicious grilled, pan roasted or broiled and simply seasoned at the table with freshly ground black pepper and sea salt. For more tips, check out 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 will help 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

Short ribs can be slow-roasted or smoked. They are often braised until they’re fork tender in a flavorful sauce. See How to Braise Meat & Braising Liquid Recipes for more tips and ideas.

Ground beef of this quality can be used to make truly fabulous burgers. Combine it with ground pork, veal, and/or wild boar for gourmet meat balls. Use it in pasta sauces like Bolognese or in tacos. For more ideas see our Ground Meat Recipes & Burger Recipes
The USDA recommends all ground meats be cooked to an internal temperature of 160 degrees.

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