AVAILABLE GRASS-FED PROGRAMS

Grass-Fed Beef

"Demand for grass fed beef has grown at an annual rate of 25-30 percent for the past decade at the same time that per capita beef consumption for traditional beef products continues to decline."

100% Pasture Raised Angus Beef from New Zealand

  • Grass-Fed in New Zealand
  • Pasture Raised Free Range 365 Days a Year
  • Angus Genetics for Superior Flavor & Tenderness
  • Graded for Consistent Quality & Cut Size
  • No Antibiotic or Hormone Growth Promotants
  • GMOs are Illegal in New Zealand
  • Certified Halal
  • Portioned Program Available

consistently superb

Not all grass-fed beef is equal. Grass-fed beef has a reputation for being inconsistent.

New Zealand farmers have been raising meat on grass for well over a century - this is their expertise. Generations of knowledge shows in the quality of the meat. They've invested heavily in improving the genetics of their herds - testing for genetic markers which improve tenderness & quality.

This program is graded to ensure consistent high standards for quality and cut sizes are maintained case to case.

clean, pure flavored

Siver Fern Farms Angus Beef has a cleaner, bold flavor that works more harmoniously with other ingredients, showcasing the full range of flavor and artisty chefs bring to the dish.

expertly butchered for excellent yields

available cuts:

  • Tenderloin
  • Butt Tender
  • Striploin, 1x1
  • Ribeye Roll, 0x0, lip off & cap off
  • Ribeye, 8-bone export rib
  • Ribeye, 4-bone tomahawk
  • Shortloin, bone-in
  • Top Round, cap off
  • Eye Round
  • Top Sirloin Heart (Rump Heart), center cut
  • Coulotte (Rump Cap)
  • Short Ribs, 5-bone
  • Boneless Short Rib
  • Teres Major (Petite Tenderloin), cleaned
  • Flat Iron, whole, cleaned
  • Tri Tip, cleaned
  • Inside Skirt, peeled
  • Outside Skirt, peeled
  • Flank Steak, cleaned
  • Hanger, cleaned
  • Flap Meat (Sirloin)
  • Bolar Blade (Clod Center), ~90% lean
  • Brisket (Point End), ~75% lean
  • Chuck Roll, ~85% Lean
  • Cheek Meat, trimmed
  • Oxtails, whole, shortcut & trimmed
  • Burgers, 8oz & 5.3oz, 80% lean
  • Steakhouse Blend 8oz Burgers & 2oz Sliders
  • Steakhouse Blend Ground Meat, 80% lean

portioned program:

  • Tenderloin Steaks
  • Tenderloin Tips & Tails
  • Striploin Steaks, boneless, center cut
  • Striploin Bone-In Steaks (Kansas City Strip)
  • Striploin End Roast
  • Ribeye Steaks, boneless
  • Bone-In Ribeye Cowboy Steaks
  • Bone-In Ribeye Tomahawk Steaks
  • Porterhouse Steaks
  • Top Sirloin Bistro-Style Steaks
  • Top Sirloin Filet-Style (Baseball Cut) Steaks
  • Bone-In Short Rib, long bone, single rib
  • Bone-In Short Rib, 4-rib, cross-cut
  • Flat Iron Steaks
  • Outer Skirt Steaks
  • Hanger Steaks
  • Bavette Steaks
  • Cube Steaks

Read More At NEWZEALMEATS.COM

the top 4% of new zealand grass-fed beef

  • Graded for Finest Quality Flavor & Tenderness
  • Grass-Fed in New Zealand
  • Pasture Raised Free Range 365 Days a Year
  • No Hormone or Antibiotic Growth Promotants
  • GMOs are Illegal in New Zealand
  • Certified Halal

hand selected best of the best

New Zealand farmers have been raising meat on grass for well over a century, and produce some of the world's finest grass-fed beef. Reserve beef is the top grade from thousands of herds, hand selected using the Eating Qualiy (EQ) System.

1. Meat pH

Lactic acid in the meat affects tenderness, color, shelf life & other eating qualities.

2. Marbling

Intramuscular fat ensures moist, tender, delicious beef.

3. Ossification

An indicator of age, a major factor in tenderness.

4. Meat Color

A rich red color.

5. Fat Color

Selected for the white fat Americans prefer.

6. Rib Fat Quantity

Subcutaneous fat improves chilling, resulting in better looking & tasting beef.

7. Eye Muscle Size

Believed to correlate to better yields & value.


Only 4 in 100 steers will make the cut, ensuring the program represents the best output from the best farmers – consistently incredible quality without compromise.

How the EQ System Was Developed

The EQ system was developed through a joint research study by Texas Tech & Otago University, involving 97,000 DNA tested beef samples selected to vary in marbling, pH, and other attributes.

All samples were identically cooked and served to 13,900 tasters across the US.

Tasters were asked to rate samples by Tenderness, Juiciness, Flavor, and Overall Likeability. From this a profile of the perfect beef was developed – the yardstick the EQ system is built on.

Expertly Butchered for Excellent Yields

available cuts:

  • Reserve Tenderloin
  • Premium Steer Tenderloin
  • Premium Steer Ribeye, lip on, cap off

Read More At NEWZEALMEATS.COM