top of page
Greenstone-Creek-Beef-contact-us.jpg

Our Guarantee

1

Pick the Right Steak

At Specialty Meats, we only provide the very best grass-fed lamb, beef and venison, under the Pasture Fresh branded programme.

Ribeye steak

Ribeye steak.png
Ribeye steaks are rich, flavourful, and tender, boasting a delicate marbling. The exterior spinalis muscle (or ribeye cap) offers an ultra-tender touch. 
 

Striploin steak

Striploin steak.png
A delicate distribution of fine marbling coupled with a bold flavour and soft texture; this steak is a crowd pleaser every time. 

Rump steak

Rump steak.png
A tasty and lean steak from the lower back area of the cow, this cut of meat balances tenderness and full-bodied flavour. Popular for its yield and modest cost.

Tenderloin steak

Tenderloin.png
Also known as the Filet Mignon, this lean, delicate, and tender steak makes for a rich, beefy, umami experience. The tenderloin is a prized cut of beef belonging to the animal (loin) which does very little work during the animal’s life, making it particularly useful for entertaining guests, due to being able to be cut into perfectly portioned steaks.
DSC_1026-4.jpg

Steak Thickness
Guide

This means our customers have certified assurance that all Pasture Fresh product is:

 

  • New Zealand grown 

  • Free range 

  • Tender 

  • Free of Hormone Growth Promotants (HGPs) 

  • Processed under the highest animal welfare standards 

  • Reaches the highest standards of food safety.

SRFcutcompareRibeye-2.jpg

Pasture Fresh cuts adhere to a trimming standard whereby meat must be trimmed to a maximum of 5mm of external fat along with removal of all internal fat where possible.


All premises are inspected physically at least once a year to audit the following processes:

  • Pre-slaughter animal handling 

  • Stunning 

  • Carcass electrical stimulation 

  • Carcass chilling 

  • Meat ageing 

  • Hygienic meat production and handling 

  • Appropriate storage conditions

Here’s why its better to   grill thicker steaks    

tabla.png
2

Marinate

At Specialty Meats, we only provide the very best grass-fed lamb, beef and venison, under the Pasture Fresh branded programme.

The three basic steps are:

aceite.jpg

Pasture Fresh 100% Grass Fed Certification

When setting out to produce the very best, 100% natural meat, we quickly discovered that nothing but free roaming on green pastures with no extra food supplements would do.

Herbs

For a zestier touch (particularly if you are grilling for a particular cuisine) you can choose to add some herbs. For best results, use any of:

  • Smoked paprika – 2 tbsp

  • Dried thyme – 2 tbsp

  • Dried rosemary – 2 tbsp

  • Basil – 2 tbsp

  • Oregano – 2 tpsp

sal.jpg

Salt

30-45 minutes before placing the steaks on the barbecue, liberally season your steaks with salt (principally) and pepper on both sides, holding your hand 12 inches (30 cm) above the steaks for an even distribution. A good rule to follow is 1 gram of seasoning per 100 grams of meat, or 2 teaspoons per kg.

ingredientes.jpg

Cooking

3

At Specialty Meats, we only provide the very best grass-fed lamb, beef and venison, under the Pasture Fresh branded programme.

steakdonenesslevels-b.jpg

Sustainability

Our commitment to the future.
Grafica-2.jpg

Place ribeye steak diagonally on the grill with the two ends facing 10 o'clock and 4 o'clock.

Flip the steak over to the other side, with the ends still pointing to 10 o'clock and 4 o'clock. 

Flip the steak back to its original side, this time also turning 90 degrees so that the ends face 2 o'clock and 8 o'clock. 

Final flip, keeping ends pointing to 2 o'clock and 8 o'clock. Another 2 minutes, and bingo! Cross-grill marks complete. 

Enjoy!

Steakhouse_nawghq.jpg
bottom of page