NZ / Aust Chilled Angus Striploin

Country Of Origin : New Zealand Or Australia

* Stocks Are Subject To Availability.

“Picture For Illustration Purposes Only”

Silver Fern Farms is a renowned New Zealand-based meat processing company known for its high-quality beef, lamb, and venison products. When it comes to their prime steer ribeye, you can expect a premium cut sourced from grass-fed, pasture-raised cattle, which is a hallmark of New Zealand’s beef industry.

Quality: Angus cattle, which are renowned for their superior genetics and meat quality, are pasture-raised in New Zealand’s pristine environment, resulting in beef with exceptional taste and texture. Silver Fern Farms upholds strict standards throughout the production process to ensure the highest quality beef. From animal welfare to sustainable farming practices, every aspect of beef production is carefully managed to deliver a premium product.

Cut: The striploin is prized for its tenderness and rich beefy flavor. It features moderate marbling, which enhances both the texture and taste of the meat.

Versatility: The striploin is incredibly versatile and can be cooked in various ways to suit different preferences and culinary creations. Whether you’re grilling steaks, roasting a whole striploin, or slicing it for stir-fries and sandwiches, Silver Fern Farms Angus Striploin delivers excellent results.

[COOKING PREPARATION]

Trimming (Optional): Depending on your preference, you may choose to trim any excess fat or silver skin from the striploin slab. Use a sharp knife to carefully remove any unwanted portions, being careful not to remove too much of the meat.

Seasoning: Season the striploin slab generously with salt and pepper. You can also add other herbs and spices for additional flavor, such as garlic powder, thyme, or rosemary.

Preheating: Preheat your oven to a high temperature, typically around 425°F (220°C).

Searing (Optional): If desired, you can sear the striploin slab on all sides in a hot skillet or on the grill. Searing helps to develop a flavorful crust on the outside of the meat. This step is optional but can add extra flavor to the final dish.

Roasting or Grilling: Transfer the seasoned striploin slab to a roasting pan or directly onto the grill grates. Cook the striploin slab until it reaches your desired level of doneness, using a meat thermometer to monitor the internal temperature. For medium-rare, aim for an internal temperature of around 130-135°F (54-57°C).

Resting: Once the striploin slab is cooked to your liking, remove it from the heat and let it rest for about 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicier final product.

Slicing: Slice the striploin slab into thick slices against the grain and serve immediately. Arrange the slices on a platter and garnish with fresh herbs or a drizzle of sauce, if desired.

[STORAGE]

Portion the slab of beef to your liking. If you’re planning to use the beef portions within a few days, store them in the refrigerator. For longer-term storage, place the packaged portions in the freezer.