Silver Fern PS Ribeye Cuberoll 3.4kg – 3.9kg – Halal – New Zealand – Silverfern

Country Of Origin : New Zealand Or Australia

Dietary : Halal

* 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: Silver Fern Farms is committed to delivering top-quality beef products, and their Prime Steer Ribeye is no exception. The “Prime Steer” designation suggests that this cut comes from prime-grade beef, which is renowned for its superior marbling, tenderness, and flavor.

Cut: The ribeye is taken from the rib primal, specifically the ribeye roll or ribeye cap, which is located between the sixth and twelfth ribs of the animal. This area of the animal is prized for its exceptional tenderness and buttery texture, the marbling throughout the ribeye helps to keep it moist and flavorful during cooking, resulting in a melt-in-your-mouth dining experience.

Versatility: The ribeye can be cooked using various methods, including grilling, pan-searing, broiling, or roasting. Its high fat content makes it forgiving to different cooking techniques and temperatures, allowing for a wide range of flavor profiles and textures.

[COOKING PREPARATION]

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

Seasoning: Season the ribeye 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 ribeye 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 ribeye slab to a roasting pan or directly onto the grill grates. Cook the ribeye 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 ribeye 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 ribeye 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.