consistently superb

Not all grass-fed beef is equal. Grass-fed beef has a reputation for being inconsistent.

New Zealand farmers have been raising meat on grass for well over a century - this is their expertise. Generations of knowledge shows in the quality of the meat. They've invested heavily in improving the genetics of their herds - testing for genetic markers which improve tenderness & quality.

This program is graded to ensure consistent high standards for quality and cut sizes are maintained case to case.

clean, pure flavored

Siver Fern Farms Angus Beef has a cleaner, bold flavor that works more harmoniously with other ingredients, showcasing the full range of flavor and artisty chefs bring to the dish.

expertly butchered for excellent yields

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.

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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.