Our Beef Product Range

Silver Fern Farms New Zealand beef is a true reflection of its source. A temperate climate and year round diet of rich grass creates the qualities that all beef lovers are looking for – full-flavoured, fine textured, naturally lean and nutritious meat.

We offer a full range of chilled and frozen cuts packaged to requirement on a year round basis. Strict hygiene processes and temperature control ensure that our chilled beef has a minimum 12-week shelf life, provided optimum storage conditions are maintained.

Grass-fed, pasture-raised

Full flavoured, fine textured

Naturally lean and nutritious

Halal certified

Contact our sales team

— Choose cut —

Spare Rib

No. per carton: approx. 18
Carton weight: approx. 23kg

Spare ribs are derived from the ribcage after removal of the short rib. This usually consists of rib bones and intercostals only.

Beef spare ribs
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Striploin

No. per carton: approx. 4-5
Carton weight: approx. 18kg

This cut is the remaining portion of the shortloin after the tenderloin and all bones have been removed. Various weight ranges available.

Beef striploin
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Striploin - Steak Ready

No. per carton: approx. 5
Carton weight: approx. 13kg

This cut is the standard striploin with chain muscle and tail removed. The backstrap is removed 30-50mm from the vertebrae edge. Various weight ranges available.

Beef striploin Steak ready
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Tenderloin - Side Muscle On

No. per carton: approx. 5
Carton weight: approx. 11kg

The full tenderloin is removed in one piece from the full rump and loin and completely trimmed of fat.

Beef tenderloin side muscle on
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Tenderloin - Side Muscle Off

No. per carton: approx. 6
Carton weight: approx. 11kg

The full tenderloin is trimmed by the removal of the side muscle.

Beef Tenderloin side muscle off
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Top (Oyster) Blade

No. per carton: approx. 10
Carton weight: approx. 17kg

The flat muscle group of the blade (clod) separated from the bolar by a straight cut along the line of the blade bone ridge.

Beef Top Oyster Blade
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Top Sirloin (Rump or Sirloin Butt)

No. per carton: approx. 4
Carton weight: approx. 20kg

The top sirloin (sirloin butt) is prepared from the bone-in rump. It is removed at the pin bone and includes 22mm of the flank or tail of the rump, with the butt end tenderloin removed.

Beef Top sirloin
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Tri Tip

No. per carton: approx. 25-30
Carton weight: approx. 22kg

This cut is also known as the rump tail or bottom sirloin. The heavy fat on the inside surface is removed after separation.

Beef Tri tip
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Beef Thick Skirt

No. per carton: n/a
Carton weight: n/a

The thickest meat portion of the diaphragm. Adrenal gland, fat,membrane and connective tissue trimmed / removed.

ReserveBeef thick skirt
Nutritional information
Protein n/a
Energy - kilojoules n/a
Energy - calories n/a
Fat - total n/a
Fat - saturated n/a
Sodium n/a
Carbohydrates n/a

Outside

No. per carton: approx. 4
Carton weight: approx. 20kg

This cut is one of three to come from a bone-in round, this is the outside, or lateral part of the round. A cut following the line of the femur bone separates this cut from the knuckle and the inside. The popliteal gland is removed.

Beef outside
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kj
Energy - calories 116 cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Boneless Cow Trimmings

No. per carton: Bulk Packed
Carton weight: 27.2kg

This pack contains boneless beef derived from fore and hinds. Cartons contain a blend of various pieces to meet the required chemical lean of 65-95CL.

90cl beef
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kj
Energy - calories 116 cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Inside - Cap On

No. per carton: approx. 2-3
Carton weight: approx. 20kg

This cut is one of three to come from a bone-in round, this is the inside, or medial part of the round. A cut following the line of the femur bone separates this cut from the knuckle and the outside round. 

Beef inside cap on
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Boneless Bull Trimmings

No. per carton: Bulk Packed
Carton weight: 27.2kg

This pack contains boneless beef derived from fore and hinds. Cartons contain a blend of various pieces to meet the required chemical lean of 65-95CL.

95cl beef
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Back Rib

No. per carton: approx. 15 - 20
Carton weight: approx. 22kg

The back ribs are derived from ribs 3 - 12 lying adjacent to the backbone. Typically this cut will consist of 6 to 9 ribs.

Beef Back Rib
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Blade (Clod)

No. per carton: approx. 2-3
Carton weight: approx. 20kg

The blade (clod) comprises all the large muscles from the outside of the blade bone extending from the foreshank joint to the tip of the blade bone cartilage.

Beef Blade Clod
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Boneless Chuck - Square Cut 4 Rib

No. per carton: approx. 4
Carton weight: approx. 20kg

The boneless chuck is derived from that portion of the bone-in forequarter from the neck to the 4th rib and is trimmed to a specified chemical lean (CL) content. The shoulder clod, brisket and shank are removed.

Beef Boneless Chuck
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Brisket Navel End

No. per carton: approx. 7
Carton weight: approx. 25kg

The brisket naval end is the posterior (loin end) portion of the brisket.

Beef Brisket Navel End
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Brisket Point End - Deckle Off

No. per carton: approx. 6
Carton weight: approx. 23kg

This cut is prepared from a brisket point end by removing the deckle (fat layer) along the natural seam between inner and outer layers.

Beef brisket Point End
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Butt Tenderloin

No. per carton: approx. 20-25
Carton weight: approx. 16kg

This cut is the thick end of the full tenderloin, which is not attached to the shortloin.

Beef Butt tenderloin
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Chuck Roll - 4 Rib

No. per carton: approx. 4
Carton weight: approx. 17kg

This cut consists of the eye of meat from the neck to the 4th rib. The neck end meat is removed approx 70-100mm. The rib muscles and associated tissue are removed 75mm from the eye of the meat at the loin end, parallel to the vertebrae. The m.trapezius is removed.

Beef Chuck Roll
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g
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