From New Zealand
A lean, yet juicy and flavorful cut, the Top Sirloin offers an economical option for your next steak dish. Perfectly portioned into 8 oz pieces, these bistro-style steaks are ideal for quick service.
Born and raised by the ocean off the coast of Canterbury, New Zealand, Ocean Beef Black Angus cattle roam freely on the lush green pastures found there, grazing on grasses and forage. Only the best cows are hand-picked for 135 days finishing on high-quality grains, developing Wagyu-quality marbling with all the benefits of pasture-raised beef. Ocean Beef is an incredible product at an incredible price, produced under strict, Japanese-style standards for cattle rearing and graded on the Japanese scale for exceptional marbling and tenderness.
- Size: Approx. 8 oz per steak, 20 steaks per case
- Cooking Suggestions: As a leaner cut, Top Sirloin Bistro-Style Filet Steaks are best cooked to medium and under, then enhanced with rich, creamy sauces or compound butters. These steaks can be roasted, pan-seared, grilled, or boiled to juicy perfection.
What makes Ocean Beef Wagyu-Style?
- The Grading: Produced under strict Japanese-style standards, this 100% Black Angus Beef from New Zealand is graded on the Japanese Grading System for its intense, Wagyu-level marbling.
- The Raising: Just like Wagyu, these Black Angus cattle are pasture-raised for 18 months, with only the best cows hand-picked to be grain-finished on a blend of high-quality, non-GMO grains for 135 days.
- The Feeding: This blend consists of premium white grains normally used in Wagyu feeding, containing a mixture of wheat, barley, maize silage, molasses, ryegrass, and alfalfa.
- Suggested Cooking Temperatures:
- Rare - 120°-125°
- Medium Rare - 130°-135°
- Medium - 140°-145°
- Medium Well - 150°-155°
- Well Done - 160° and above
- Storage and Shelf Life: Sealed refrigerated product has a shelf life of 120 days from date of production. Keep product refrigerated until ready to use.
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