This grass fed beef has a flavour unlike anything else. Rich, strong and heavily marbled. It's unbelievably tender.
If you're a steak connoisseur, or you simply appreciate all the good things in life, this is the one you should go for.
It's better grilled and it will stay tender up to medium, though it's still good at medium to well-done.
Always allow this cut to rest for 15 minutes at room temperature before cooking. And rest for 15 minutes after cooking.
On this cut you'll get enough for 15-16 good sized steaks
With fridge set at 1-4 °C
Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs
Whole 3-4 months
Sliced 2-3 months
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.