Our SilverFern® beef is grass-fed, with no added hormones, antibiotics, and is GMO-free!
Rich. Reliable. Robust. Really, really, really good. Restaurants know it. Experts know it. You know it. We all know it.
Ribeye steak is cut from the centre part of the prime rib roast (that’s where the ‘eye’ comes in.) It’s about the juiciest and most flavourful steak you can find — a perfect balance.
The SilverFern® Promise
Our SilverFern® Grass Fed Free Range Angus Beef Ribeye Steak are cut from fresh and immediately blast-frozen for freshness and convenience.
The animals are raised in New Zealand, where the the climate, clean air and plentiful pure water fuels year-round growth of lush, green pasture. They are raised year-round, on this pasture, with access if needed to conserved forages like hay and silage. It also means that they have been raised with the ability to wander and graze freely. The animals can eat and live as they would naturally – reducing stress and promoting better animal welfare.
Our beef is currently IQF (Individual Quick Freezing) processed and will be delivered frozen.
Suggested Alternatives: If you prefer your steak to be leaner, firmer, with a more even marbling, we highly recommend our SilverFern® Grass Fed Free Range Angus Beef Striploin Steak.
Storage Guide: All of our beef are vacuum-packed, which extends the shelf life by 50%.
- Chiller: 3-5 days
- Freezer: Up to 12 months - though we doubt it will stay there that long!
Handling & Thawing
Thaw your beef in the refrigerator for up to 48 hours. This is the best way to thaw, allowing the beef to retain all of its natural juices for an exceptional flavour!
Source: New Zealand