Silver Fern Farms has introduced New York Strip Steaks to its retail grass-fed beef range here in New Zealand and is showcasing fresh new retail packaging across its entire grass-fed beef range for New Zealand and key export markets.
Choosing beef that is naturally-raised and grass-fed is becoming increasingly important to discerning foodies, as it is generally considered leaner, more finely textured and nutritionally better for you, says Silver Fern Farms general manager marketing, Sharon Angus.
Producing products that today’s conscious consumers will appreciate is a key focus for the company, both internationally and here at home, she says.
Pointing to the company’s win of the Readers Digest’s most trusted meat brand in 2016 and runner-up placement in 2017, Angus says: “Our loyal consumers trust in the fact that our products are always produced to the highest standards, with care and respect and in a sustainable way. We believe that grass-fed beef is best and we pride ourselves on exceeding expectations time and time again.”
The updates to the beef range, including product innovation, new packaging and creative cooking suggestions, reflect the confidence New Zealanders now bring to the table, she says.
The Beef New York Strip Steaks have been inspired by the all-time favourite cut served in classic American steakhouses. The cut is described as “full-flavoured and with a narrow fat cover for a rich, creamy mouthfeel and juicy results, New York Strip Steaks are made for real steak-lovers.” The Eye-Fillet – Silver Fern Farms “hero” cut” – is also joining the range, conveniently pre-portioned into steaks ready to pop straight into the pan or onto the grill.
“The way we’re eating is changing and so is the way we’re consuming red meat off the back of global trends and influences,” says Angus. “Food-lovers are better educated and more informed than ever and are looking for simple, new ways to share great-tasting, locally grown produce with family and friends.
“We have responded to this by creating packaging that is much more than a container to sell our meat in – it is an inspirational guide to fresh, creative ways to serve naturally raised, New Zealand-grown beef.
“We aim to give home-cooks confidence to prepare Silver Fern Farms beef in new ways by providing simple inspiration to create taste sensations, such as adding a rub of spice, melting a flavoured butter, a crush of fresh herbs or an infusion of flavour,” she says.
Sharon Angus says that while the presentation of the company’s beef retail range has changed, the care and attention Silver Fern Farms takes preparing its beef remains the same. The beef is hand selected by master graders using Silver Fern Farms Eating Quality System®, to guarantee it is tender, tasty and juicy every time. The system rates beef on seven scientific criteria proven to contribute to the eating quality of red meat and stands behind the company’s promise of beef that consistently meets the highest standards of taste, tenderness and juiciness.
Silver Fern Farms will share these fresh new ways of cooking, serving and eating beef to fit with modern lifestyles on the reverse side of each beef pack and via an exciting digital marketing campaign. These are simple and inspiring meal ideas which food-lovers can adapt, or build on, to make their own.
The new Silver Fern Farms grass-fed beef range is available from early October 2017 at supermarkets nationwide and also in Germany and Singapore. Products include Beef Eye Fillet Steaks (RRP $21.95), New York Strip Steaks ($19.95), Beef Medallions (RRP $16.95), Flat-Iron Steak (RRP $12.95) and Beef Stir-Fry (RRP $12.95).