GREENLEA New Zealand Beef Ribeye/Cuberoll Sliced Steak ±200g | Halal | Frozen

Premium Greenlea NZ Grass-Fed Cube Roll (Ribeye / Scotch Fillet) Steak – Frozen

Experience the unmatched taste of premium New Zealand beef with our Greenlea Grass-Fed Cube Roll Steak. Sourced from the lush, pristine pastures of New Zealand, this pre-cut ribeye steak is highly regarded for its excellent marbling, tenderness, and rich flavour. Its tenderness and well-distributed fat make it a popular choice for steaks and other premium beef dishes.

Perfectly portioned and flash-frozen to lock in maximum freshness, it is the ultimate choice for steak lovers seeking wholesome, high-quality nutrition.

🌟 Why Choose Greenlea New Zealand Cube Roll?

• 100% Grass-Fed & Pasture-Raised: Sourced from New Zealand cattle raised naturally on a pure grass diet, resulting in beef that is higher in Omega-3 fatty acids and vitamins.
• Pure & Natural: Certified free from added hormones, growth promoters (HGP), and preventative antibiotics.
• Halal Certified: Fully accredited by Halal NZ, ensuring strict compliance with international Halal processing standards for total peace of mind.
• The Perfect Ribeye Cut: Also known as Scotch Fillet, the cube roll features an exquisite balance of lean meat and healthy intramuscular fat, creating a juicy, buttery texture when cooked.
• Convenient Portion: Individually packed and frozen, making it incredibly easy to thaw, season, and sear a restaurant-quality meal at home.

📋 Product Specifications

• Brand: Greenlea (New Zealand)
• Meat Type: Grass-Fed Beef
• Primal Cut: Cube Roll / Ribeye
• Storage Condition: Frozen Meat (-18°C)
• Certifications: Halal NZ Certified

1. Thaw Safely: Defrost the vacuum-sealed pack in the refrigerator overnight. Bring to room temperature 20 minutes before cooking.
2. Season Simply: Pat the steak completely dry with a paper towel. Rub generously with coarse sea salt, cracked black pepper, and a touch of olive oil.
3. High-Heat Sear: Heat a heavy cast-iron skillet until smoking hot. Sear the steak for 1.5 to 2 minutes per side for a perfect medium-rare crust.
4. Baste & Rest: Add a dollop of grass-fed butter, a smashed garlic clove, and a sprig of rosemary to the pan during the final 30 seconds, spooning the melted butter over the steak. Let it rest for 5 minutes before slicing to lock in the juices.