Our Grassfed Beef is not your neighbors grassfed beef.

You have to taste it to understand

THE TOP 4% OF NEW ZEALAND GRASS-FED BEEF

No Added Hormones

No Antibiotics Ever

• Graded for Finest Quality Flavor & Tenderness

• Grass-Fed in New Zealand

• Pasture Raised Free Range 365 Days a Year

• No Hormone or Antibiotic Growth Promotants

• GMOs are Illegal in New Zealand

• Certified Halal

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HAND SELECTED BEST OF THE BEST

New Zealand farmers have been raising meat on grass for well over a century, and produce some of

the world's finest grass-fed beef. Reserve beef is the top grade from thousands of herds, hand selected

using the Eating Qualiy (EQ) System.

1. MEAT PH

Lactic acid in the meat affects tenderness, color, shelf life & other eating qualities.

2. MARBLING

Intramuscular fat ensures moist, tender, delicious beef.

3. OSSIFICATION

An indicator of age, a major factor in tenderness.

4. MEAT COLOR

A rich red color.

5. FAT COLOR

Selected for the white fat Americans prefer.

6. RIB FAT QUANTITY

Subcutaneous fat improves chilling, resulting in better looking & tasting beef.

7. EYE MUSCLE SIZE

Believed to correlate to better yields & value.

Only 4 in 100 steers will make the cut, ensuring the program represents the best output from the best farmers – consistently incredible quality without compromise.

HOW THE EQ SYSTEM WAS DEVELOPED

The EQ system was developed through a joint research study by Texas Tech & Otago University, involving 97,000 DNA tested beef samples selected to vary in marbling, pH, and other attributes.

All samples were identically cooked and served to 13,900 tasters across the US.

Tasters were asked to rate samples by Tenderness, Juiciness, Flavor, and Overall Likeability. From this a profile of the perfect beef was developed – the yardstick the EQ system is built on.