THE NEW GOLD STANDARD FOR LAMB
• Light, Elegant Flavor
• Tender & Silky Mouth Feel
• Naturally Leaner
Alpine Origin - Better Than Free Range
Customers and chefs look to the phrase “free range” as an indicator of humane animal treatment and natural development, but the term simply doesn’t do SilereAlpine Origin Merino justice. For example, Nokomai Station, one of the farms raising Merino, raises 25,000 animals across 100,000 acres.Divided up, that’s four acres an animal…plenty of room to roam free. It’s gorgeous mountain real-estate too (one of the backdrops for The Hobbit movies) with alpine herbs and native tussock grasses for grazing.
The Merino Breed- The Best of Lamb
New Zealand lamb is world-renowned for its consistently high quality, but Merino is on another level above that.While you may hear about specific breeds (like Black Angus) when discussing beef, lamb is simply sold as"lamb". The truth is that, just like cattle, different breeds produce better meat. The breed has long been prized for its finer-textured wool, which is used in top-end apparel, but the quality of Merino meat has only recently been discovered by New Zealand’s chefs, and is fast becoming a favorite in top restaurants. Merino meat is fine grained, silky, succulent and marbled, without the heavy fat deposits found in conventional lamb. Because it’s raised in alpine areas on alpine herbs and native grasses, the meat has a lighter,less gamy, more elegant flavor and a clean palate.
New Zealand is unique among meat-producing regions in the world because its climate is moderate, and consistently moderate at that! The grass in the pastures grows fresh and green year-round which means the animals can eat the food that’s healthiest for them every day of the year. (That might be a little difficult for you to imagine with our harsh northern winters, but just take a second and think about it: mild, gorgeous weather. Every day. Ahhhhh.) These vast pastures of fresh grass just ripe for the grazing don’t require additional fertilizer beyond the manure left by the cows as they rotationally-graze. Their droppings leave the fields pure and nourished so their fresh and full again by the time the cows make it back around. Plus, with New Zealand’s incredible climate, the land doesn’t require irrigation! It’s kept watered and productive naturally through the work of Mother Nature herself.
These cattle are 100% grass-fed and truly free-range: they wander and graze freely on broad acreages and are never put into feedlots or housed for any significant period of time. It’s free-range living the way it was meant to be. This kind of system promotes healthy animals and New Zealand grass-fed beef is completely free of antibiotics, hormones, and GMOs. Free-range living essentially removes the need for antibiotics so they’re virtually never used. (Though, of course, if a cow happens to get sick, they will be treated with antibiotics. It’s the compassionate thing to do. However, there are strict guidelines in place determining when and where that animal can be slaughtered.) The farmers pledge to not use growth hormones and GMOs are illegal in New Zealand, so you can feel confident they won’t show up in the meat.
Speaking of meat, let’s talk about marbling for a second. Angus beef, native to Scotland, is famous for it and this grass-fed New Zealand beef has the best marbling of anything ever. Not only are the farmers working with a breed known for it (the New Zealand variety is larger and taller than their Scottish ancestors), they’re also incredibly picky about the genetics of their animals; they select from only the highest quality genetic stock to ensure the best of the best.
Grass-fed beef connoisseurs might be thinking, “Okay, but what about the consistency of the quality?” since grass-fed beef is notoriously inconsistent. Silver Fern Farms grass-fed beef, however, has consistently impeccable quality. All of the animals are raised by Silver Fern Farms co-op farmers and slaughtered and processed by Silver Fern Farms- a streamlined approach which allows for greater control and higher standards. Plus, their meat is graded using the company’s own Eating Quality System, which is a science-backed grading process that guarantees the taste, tenderness, and juiciness every time.
All of the above parts fit together in broader categories of social, environmental, and personal benefits. To start with, grass-fed beef is the most sustainable method of beef production: it results in fewer greenhouse gases (since there’s no grain production or transportation), cleaner water (since there are no waste lagoons which accompany feedlots), and beautiful land (since the farmers act as stewards, preserving and improving the land for future generations). The farmers are also committed to humane treatment of their animals, managing their land in ways which promote the animals’ well-being by reducing stress and supporting physical health. There’s always plenty of fresh, natural water, windbreaks in case of inclement weather, and rotational grazing allows for ample food all day, every day. (Plus, grass is the cattle’s optimal diet!) Grass-fed beef is also unbelievably delicious: it has a remarkable real flavor and Silver Fern Farms is meticulous about grading, sending only the highest rated meat to the U.S. Lastly, grass-fed beef has been shown to be healthier than grain-fed beef. It’s lower in saturated fat, higher in healthy fatty acids, and higher in vitamins A and E.
See why we’re so excited? We feel incredibly fortunate to be able to provide you with what is quite possibly the very best Angus beef in the whole world and can’t wait for you to try it!
Le Québécois Grain-fed Veal is The Future of Veal. Here's why…
No Added Growth Hormones
Le Québécois grain-fed veal is never given growth hormones.
No Added Antibiotics
Le Québécois grain-fed veal is never given antibiotics as a growth or preventative tool.
Le Québécois calves are raised on a natural diet of corn, whole grains, milk-formula, and fresh water. This diet gives Le