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Grass-Fed Ribeye Steaks & Chocolate Porter Sauce

Bold ribeye steaks served with a similarly bold pan sauce flavored with chocolate and porter beer.  This dish is easy and very impressive on the plate and the palate.

 

Ingredients:                       Makes 2-4 Servings

2 Bone-In Grass-Fed Ribeye Steaks
12oz Porter Beer
2 T Onions, Chopped
½ C Vegetable or Beef Stock
2 T Bittersweet Chocolate (70%)
4 T Butter
Peanut, Grapeseed or Safflower Oil
Salt
Black Pepper

 

Directions:

1.  Preheat your oven to 350˚F.

 

2.  Season the steaks with salt & pepper.

 

3.  Oil an oven-safe frying pan or skillet with the peanut, safflower or grapeseed oil.

 

4.  Get the pan/skillet very hot over high heat.  Sear the steaks on the bottom.

 

5.  Once the steaks have developed a crust on the bottom, flip them over.  Top each with a tablespoon of the butter.

 

6.  Continue to sear until the steaks brown on the bottom, then move the pan to the oven to roast.

 

7.  Roast the steaks until they reach your desired internal temperature.

 

8.  Move the pan from the oven to the stove top.  Remove the steaks and loosely cover them with foil.  Let them rest for 15 minutes.

 

9.  Add the onions, stock & beer to the pan where the steaks were cooking.  Bring the liquid to a simmer, stirring and scraping any browned bits of steak off the bottom of the pan.

 

10.  Stir in the remaining butter until it melts and blends with the rest of the sauce.

 

11.  Add the chocolate and stir until melted & combined.

 

12.  Serve the steaks (sliced or whole) with your choice of sides, finished with the sauce.


 

 

Merino Racks with an Apple Cider Glaze

Served with Celery Root Pommes Anna & Toasted Hazelnuts

 

This is a light, elegant dish that shows off the beauty and delicate flavor of Merino lamb racks.  Pommes Anna is a classic potato side dish made of overlapping slices of potato (and, in this case, celery root) layered in a rosette pattern.

 

Ingredients:                                       Servings: 4

2 Merino Lamb Racks

2 Russet Potatoes

1 Celery Root

1 cup Nonalcoholic Cider

1 cup Alcoholic Cider

2 sprigs Rosemary

½ C Hazelnuts, chopped

1/4lb Butter

2 Garlic Cloves

1/4t Salt

Additional Salt & Pepper

 

Directions:

1. Toast the hazelnuts in an unoiled pan, stirring frequently, until they emit a nutty aroma.

 

2. Peel the potatoes and celery root, trimming them down into cylinder shapes.  Slice them thin enough that they’re semi-translucent.

 

3. In a hot, oiled, non-stick pan (that is oven safe), put a layer of the potato slices in a rosette pattern.  Season them with salt & pepper.

 

4. Top the potatoes with a layer of celery root slices & season them with salt & pepper.

 

5. Top the celery root slices with an additional layer of potato, again seasoned.

 

6. Move the pan to the oven, and bake until the bottom potato layer has browned & set as one piece (about 2 minutes).  Remove the pan from the oven and gently flip it.  Return it to the oven until the other side has browned.

 

7. Repeat steps 3-6 to produce three more pommes anna cakes.

 

8. Trim the fat cap and any silverskin from the Merino racks, season them with salt & pepper, then wrap the bones in a piece of aluminum foil.

 

9. Preheat your oven to 350˚F.

 

10. Sear the racks in an oven-safe frying pan, just until they brown on the surface, turning as necessary.  Add the rosemary & garlic cloves to the pan, then move it to the oven and roast the racks to your desired level of doneness.

 

11. Remove the lamb from the oven.  Put the racks on a plate, then loosely cover them with foil.  Keep one rosemary sprig & one garlic clove.  Let the racks rest while you cook the rest of the dish.

 

12. Pour the ciders into the lamb’s pan, with the rosemary sprig, salt & garlic.  Simmer the liquid until it reduces in volume by three quarters.  Whisk in the butter & strain.

 

13. Cut the lamb racks into 1-rib chops.  Serve them atop the pommes anna cakes, sprinkled with the hazelnuts & drizzled with the cider glaze.


 

 

New Zealand Meats & “The Five Freedoms”

All our meats are produced in accordance with the animal welfare concept of “The Five Freedoms” as a guiding principle.

 

The Five Freedoms are:

1. Freedom from thirst, hunger and malnutrition

2. The provision of appropriate comfort and shelter

3. The prevention or rapid diagnosis and treatment of injury, disease or infection

4. Freedom from distress

5. The ability to display normal patterns of behavior

 

Where Did The Five Freedoms Come From?

 

The concept of the Five Freedoms can be traced back to a document referred to as “The Brambell Report” which was published in England in 1965.  The modern version of the Five Freedoms was developed and promoted by the Farm Animal Welfare Council – an advisory body that was created in response to the Brambell Report.

 

The FAWC considers them “a logical and comprehensive framework for analysis of welfare within any system together with the steps and compromises necessary to safeguard and improve welfare within the proper constraints of an effective livestock industry.” (Farm Animal Welfare Council, 2009).

 

The Five Freedoms have been adopted by many animal health & welfare organizations around the world.

 

Works Cited
Farm Animal Welfare Council. (2009, April 16). Five Freedoms. Retrieved July 31, 2013, from Farm Animal Welfare Council: http://www.fawc.org.uk/freedoms.htm


 

 

Grass-Fed Skirt Steak w/ Crab Croquettes


Beefy skirt steak paired with creamy, crispy crab croquettes – a new twist on the classic Surf & Turf.

 

Ingredients:                       Servings: 4
1 Grass-Fed Beef Skirt Steak

1 C Cake Flour or All Purpose Flour, sifted

½ lb Lump Crab Meat

4 Egg Yolks + 2 Whole Eggs

1 T + 1 t Salt

2 T Chives, chopped

1 t Pepper

¼ t Whole Grain Mustard

2 Russet Potatoes

1 t Lemon Juice

¼ t minced Garlic

2 Whole Garlic Cloves

¼ C EVOO

1 T Minced Basil (or to taste)

Additional All Purpose Flour

Panko Bread Crumbs

Additional Salt & Pepper

 

Directions:

1. Peel the russets and cut them into chunks.  Put them in a pot covered with water with the tablespoon of salt and the garlic cloves (peeled).  Boil the water, then reduce the heat to a simmer, and simmer until the potatoes are tender.

 

2.  Drain water off the potatoes and use a potato masher, ricer or food mill to break them (and the garlic) down into a smooth paste.

 

3. Add the cup of flour, teaspoon of salt, teaspoon of pepper, the chives, three of the egg yolks, and the crab meat to the potato-garlic puree.  Stir to combine.

 

4. Scoop the croquette filling into 3 tbsp portions, then pat each one into a flat cake.

 

5. Beat together the two whole eggs.  Put panko bread crumbs in a small bowl and some all purpose flour in another bowl.  Dip each croquette cake in the flour, then the eggs, then the panko.  Put the breaded croquettes in the refrigerator until it’s time to fry them.

 

6. Cut the outer membrane off of the skirt steak, then cut the steak into 3oz portions.  Season each portion with salt & pepper.

 

7. In a small bowl whisk together the remaining egg yolk with the teaspoon of salt.  Then whisk in the mustard, minced garlic and lemon juice.  Add the minced basil.

 

8. Continue to whisk the egg mixture while drizzling in the extra virgin olive oil until it thickens into an aioli (should be more yellow and more runny than commercial mayonnaise, but still thick).

 

9.  Preheat your oven to 350˚F.

 

10. Head a small layer of oil hot in a large skillet and pan fry the croquettes in batches, turning as necessary, until their crust is golden brown.  As each batch finishes frying, move it to an oiled pan in the oven and bake for ten minutes.

 

11. Sear the skirt steak portions in a hot, oiled frying pan or skillet to your desired level of doneness (cooking no further than Medium is recommended).

 

12.  Let the steak portions rest (loosely covered with foil) for 5 minutes, then slice them against the grain.  Serve with the aioli & croquettes.


 

 

The History of Hereford & Angus Cattle Breeds

There are three cattle breeds commonly raised in New Zealand: Angus, Hereford & Shorthorn (aka Durham).

 

All beef sold through NewZealMeats.com is from either the Angus or Hereford breeds.

 

Angus:

 

Angus cattle are a Scottish breed originally developed by cross-breeding the native cattle of the neighboring counties of Angus and Aberdeenshire.  They are small, stocky, black and polled (hornless).  They were created as a beef breed, and are prized for their superior marbling, and tendency to mature early.  Cattle farmers also appreciate that they calve (give birth) more easily and are known for keeping a close watch on their young out in the pasture.

 

Angus cattle first arrived in New Zealand in 1863.  Starting in the 1960s New Zealand Angus cattle were bred to be taller, longer and larger than the original Scottish variety.  They are now the most popular cattle breed in New Zealand.

 

Hereford:

 

Hereford cattle are a British breed originally developed in Herefordshire by breeding black native English cattle with Dutch white-faced, red cattle.  Like Angus, their beef is considered superior to many other breeds.  Cattle farmers also appreciate their mellow disposition, hardy constitution, and large frame with big bones (which can support a lot of muscle).

 

A polled (hornless) variety was bred in the US in the 1900s.

 

Hereford cattle first arrived in New Zealand in 1868.  Polled Hereford cattle were imported from the US in 1929.  Herefords (9% of NZ cattle in 2009) and Hereford-Angus crosses (a further 9% in 2009) are the second most popular beef cattle breed in New Zealand (after Angus).

 

Works Cited
Peden, R. (2012, July 13). Beef farming – Main beef cattle breeds. Retrieved 12 13, 2013, from Te Ara – the Encyclopedia of New Zealand: http://www.teara.govt.nz/en/beef-farming/page-3

 

Thomas, H. S. (2005). Getting Started with Beef & Dairy Cattle. North Adams: Storey Publishing.

 


 

 

Truffled Merino Rump Hearts with Hollandaise

In this recipe merino rump hearts are wrapped in a layer of chicken mixed with truffle, then roasted until perfectly cooked.  They’re served with blanched asparagus and a classic rich hollandaise sauce.

 

Ingredients:                            Servings: 4

4 Merino Lamb Rump Hearts

1 Boneless Chicken Breast

2 t Salt

3 Egg Yolks

2 T White Wine

1 t Black Truffle Salt (plus extra for seasoning the merino)

¼ C Heavy Cream

1 T chopped Black Truffle Peelings or Slices

Approx. 2 T Clarified Butter

1 t minced White or Yellow Onion

2 T Lemon Juice

 

Directions:

1. Remove the skin and any surface membranes from the chicken breast.  Chop it into small pieces.

 

2. Use a food processor to process the chicken into a smooth paste.

 

3. Preheat your oven to 350˚F.

 

4. Mix the chicken with the heavy cream, two of the egg yolks, the teaspoon of truffle salt, the truffle pieces, and the two teaspoons of salt.

 

5. Season the merino with truffle salt.

 

6. Tear off four large pieces of aluminum foil.  Spread a quarter-inch thick layer of a fourth of the chicken mixture in the center of each one.

 

7. Place a rump heart in the center of each chicken layer, and wrap the foil and chicken around it tightly.  Twist the ends so that you have closed foil parcels.

 

8. Roast the merino bundles in the oven until the meat reaches an internal temperature of at least 115.  Remove them from the oven and let them rest on a plate.

 

9. While the merino is roasting, blanch the asparagus and melt the clarified butter.

 

10. Simmer the wine in a small pot with the onion and lemon juice until it has reduced in volume by two thirds.  Strain out the onion, then add a tablespoon of water and the remaining egg yolk.

 

11.  While the merino lamb is resting (& just before serving), cook the egg mixture over a double boiler, whisking constantly, until the egg thickens.  Continue to whisk while slowly drizzling in the clarified butter, until the sauce reaches the consistency of runny mayonnaise.

 

12.  Slice the merino & serve it immediately with the asparagus and hollandaise.

 


 

 

Pan-Fried Grass-Fed Brisket with Marsala-Infused Mushrooms

Golden & crispy on the outside, moist & tender on the inside, this fried brisket is the stuff dreams are made of.

 

Ingredients:                                       Servings: 4 or More

1 Grass-Fed Point-End Brisket

1 C Water

1 C Red Wine

1 Bay Leaf

2 slices Dried Porcini Mushroom

½ Carrot

½ Onion

1 lb sliced Cremini Mushrooms

¼ t finely minced garlic

2 T Marsala

1 T Butter

2 Eggs

1 C Panko Breadcrumbs

1 T Ground Dried Porcinis (grind some dried porcinis in a spice grinder)

AP Flour

Salt & Pepper

 

Directions:

1.  Preheat your oven to 300˚F.

 

2.  Trim some of the fat from the brisket and, if necessary, cut it into smaller portions that will fit into your braising pot.

 

3.  Cut the ½ onion into wedges.  Peel the ½ carrot, and cut it into 1” thick rounds.

 

4.  Season the brisket with salt & pepper.  Sear the brisket in an oiled frying pan until each piece has a nice brown crust on each side.

 

5.  Pour the red wine and water into a pot.  Add the dried porcini pieces, bay leaf, carrot, onion and brisket.

 

6.  Bring the liquid to a boil on the stove, then cover the pot and move it to the oven to braise until tender enough to insert a paring knife without effort (approximately 4 hours).

 

7.  When the brisket is tender, remove it from the pot and let it rest on a clean plate.  Strain the braising liquid & reserve it.

 

8.  Crush the panko to make the pieces smaller.  Mix them with the ground porcinis.  Beat the eggs together in a bowl.  Fill another bowl with some all purpose flour.

 

9.  Cut the brisket into slices that are a quarter inch thick.  Dip each slice in the flour.

 

10.  Dip the floured slices in the egg, then the panko.

 

11.  Dip the panko-crusted slices in the egg again, then in the panko one final time.

 

12.  Saute the cremini slices in oil until they start to soften, then add the butter and continue to cook.  Once they’ve given up their liquid and cooked down, add the marsala and garlic.  Continue to cook until most of the marsala has evaporated.

 

13.  Pan fry the breaded brisket slices until golden brown & crispy, then set them on paper towels to drain.

 

14.  Simmer the braising liquid until it thickens.

 

15.  Serve the fried brisket drizzled with the braising liquid sauce & the mushrooms.


 

 

Mushroom-Crusted Merino with Savory French Toast

Merino medallions topped with a mushroom duxelles & sage crust, served with savory herbed French toast and a rich red wine & butter pan sauce.

 

Ingredients:                Servings: 4

8 Merino Lamb Medallions

2 Eggs + 3 Egg Yolks

2 sticks of Butter

1 C + 1 T Parsley Leaves

3 Leaves Fresh Sage

½ lb Button Mushrooms

1 T Whole Grain Mustard

¼ t Salt

1 C Red Wine

1 C Milk

¼ C Panko Breadcrumbs

1 T Basil, chopped

8 ½” Thick Bread Slices

Pepper

 

Directions:

1. Slice the mushrooms & sauté them until browned.  Remove them from the pan and very finely mince.  Chop the sage leaves & the tablespoon of parsley leaves.

 

2. Preheat your oven to 350˚F.

 

3. Soften one stick of the butter until it’s pourable, but still thick and opaque.  Mix the sage, an egg yolk, the minced mushrooms, and panko into it.

 

4. Pat a thick coating of the butter mixture onto the flattest side of each medallion.

 

5. Put the medallions in a large, oiled, oven-safe frying pan, crusted-side up.  Sear the medallions until the bottom develops a brown crust, then move the pan to the oven to roast.

 

6. Roast the medallions to your preferred level of doneness (an internal temp of 110˚F will give you rare).  Remove them from the oven & pan to a clean plate, and let them rest, loosely covered with foil.

 

7.  While the medallions are roasting & resting, make the French toast batter and start cooking the toast.

 

Use a blender to combine the milk, whole eggs, cup of parsley leaves and remaining two egg yolks.  Pour the batter into a wide dish & dip a piece of bread into it, flipping once.  Cook the bread in a hot non-stick pan until the coating has set and started to brown.  Then repeat with the other bread slices.

 

8. Once the merino medallions are resting, pour the red wine into the pan they were roasted in.  Bring it to a simmer.

 

9. Add the mustard and remaining stick of butter, and continue to cook until it the sauce thickens enough to coat the back of a spoon.  Stir in the quarter teaspoon of salt, tablespoon of chopped basil, tablespoon of chopped parsley, and black pepper to taste.

 

10. Stir in any juices that have collected on the lamb resting plate.

 

11. Serve each person two medallions each with two pieces of French toast and some of the red wine sauce.


 

 

Marinated Flank Steak in Green Onion Crepes

Delicious grass-fed flank steak marinated in Korean flavors, seared and thinly sliced, then stuffed into green crepes with quick pickles and Asian pear.  A spicy, tangy, sweet, beefy delight!

 

Ingredients:                       Servings: 6

1 Grass-Fed Beef Flank Steak

1 T + 1 t Sesame Seed Oil

¼ Asian Pear

1 T + 1 t Gochujang

½ C Soy Sauce

1 T Bourbon

1 bunch Green Onions

1 C Cake Flour

1 C Whole Milk

¼ C Water

2 Eggs + 2 Egg Yolks

Lemon Juice

½ C Unseasoned Rice Wine Vinegar

1 T + 1 t Salt

1/3 C + 1/3 C Sugar

2 Carrots

½ Cucumber

1 Garlic Clove, peeled

4” length of Daikon

 

Directions:

1.   Cut the roots off the green onions.  Cut the white portions off of the green portions.  You’ll be using the greens in the crepe batter, and the whites in the beef marinade.

 

2.  Chop the white portion of the onions & put the pieces in a blender with the tablespoon of gochujang, tablespoon of sesame oil, bourbon, soy sauce, garlic, and a third cup of the sugar.  Blend until smooth.

 

3.  Pour the marinade over the flank steak, flip it to coat both sides, and then let it marinate for a few hours.

 

4.  Clean the blender.  Chop the green onion greens.  Put them in the blender with the milk, eggs, teaspoon of salt, egg yolks, water & cake flour.  Blend until smooth, then let the batter sit for an hour.

 

5.  After resting the batter for an hour, it should have the consistency of heavy cream.  If the batter is too thick, thin it with water.  If it’s too thin, thicken it by adding milk.

 

6.  Get a large non-stick skillet hot.  Pour in enough crepe batter to coat the pan, swirling it to spread it across the bottom.  The pan should be hot enough that the batter immediately starts to cling to the pan, but not so hot that it sets too much to swirl before you’re done spreading it.

 

7.  Cook the crepe until the top looks dry, then flip it and cook the other side for just a few seconds.  Remove the crepe from the pan and let it cool.

 

8.  Repeat steps 6 & 7 to make all your crepes, taking care not to stack them until they’ve completely cooled.

 

9.  Peel and very thinly slice the carrots.  Peel the cucumber and cut it in half lengthwise.  Scoop out and discard the seeds, then thinly slice it.  Peel, core and thinly slice the daikon.

 

10.  In a small pot combine the remaining 1/3 cup of sugar, rice wine vinegar, and tablespoon of salt.  Heat it just until the sugar and salt dissolve, then pour it over the thinly sliced vegetables.

 

11.  Remove the core from the quarter of the Asian pear.  Cut it into thin, delicate matchsticks (julienne).  Toss it in the lemon juice to coat.

 

12.  Remove the steak from the marinade and scrape off any marinade still clinging to it.  Don’t throw the marinade away.  Cook the steak on the stove or grill to your desired level of doneness (we recommend no further than Medium).

 

13.  Let the steak rest, loosely covered with foil, while you heat the marinade just to a boil.

 

14.  Thinly slice the steak against the grain.  Fill each crepe with some of the steak, pickles (drained), and Asian pear.

 

15.  Serve the crepes with the simmered marinade as a dipping sauce.


 

 

Merino Rib Chops with Grape & Almond Saute

This dish is a prime example of the lighter dishes made possible by the unique characteristics of Silere Merino lamb.  Merino rib chops are served with a delicate (yet delicious) warm salad of grapes & toasted almonds.  Where conventional lamb would overpower, merino works in harmony.

 

Ingredients:                       Servings: 4

2 Merino Lamb Racks

½ t Chopped Rosemary & 2 Whole Rosemary Sprigs

1 T EVOO

2 Garlic Cloves

¼ C Almond Slivers

2 C Grapes (Half Red, Half Green)

½ C Red Wine

Salt & Pepper

 

Directions:

1.  Trim the fat cap and any silverskin from the racks.  Wrap the bones in sheets of aluminum foil & season the meat with salt & pepper.

 

2.  Preheat your oven to 350˚F.

 

3.  Quarter & de-seed the grapes.

 

4.  Sear the merino racks in a hot, oiled, oven-safe skillet until they develop a brown crust.  Add the garlic cloves and rosemary sprigs.  Move the pan to the oven and roast until the lamb reaches your preferred level of doneness.

 

5.  When the merino has cooked, remove it from the oven and let it rest on a plate, loosely covered with foil.

 

6.  Saute the grapes, minced rosemary and almonds in an oiled frying pan until the grapes soften and the almonds are toasted.  Add the red wine and simmer to reduce it down to a sauce consistency.  Drizzle in the extra virgin olive oil.

 

7.  Slice the merino racks into 2-rib chops.  Serve them with the grape & almond mixture.