silver fern farms angus logo

100% pasture
raised angus beef

100% pasture
raised angus beef

lamb and peas dish

grass-fed in new zealand


the most consistent grass-fed beef on the market


grass-fed in new zealand


the most consistent grass-fed beef on the market


raised naturally grass fed icon

Not all grass-fed beef is created equal.

The Angus breed is prized for its superior marbling, tenderness and taste. It also thrives in New Zealand's moderate climate. Raised on vast pastures and lush grasses, Silver Fern Farms verified Angus beef has a remarkably clean bold and beefy flavor that your guests will love.

raised naturally grass fed icon

Not all grass-fed beef is created equal.

The Angus breed is prized for its superior marbling, tenderness and taste. It also thrives in New Zealand's moderate climate. Raised on vast pastures and lush grasses, Silver Fern Farms verified Angus beef has a remarkably clean bold and beefy flavor that your guests will love.


  • Verified Black Angus Genetics
  • Grass-Fed in New Zealand
  • Pasture Raised Free Range 365 Days a Year
  • No Antibiotic or Hormone Growth Promotants
  • GMOs are Illegal in New Zealand
  • Raised to EU Animal Welfare Standards
  • Certified Halal
  • Portioned Program Available

Silver Fern Farms is a co-op of over 16,000 family farmers in New Zealand. They're experts in the field — literally. Raising cattle on grass for well over a century, they've come together to bring you the absolute best grass-fed beef — from their pastures to your plates.



expertly butchered for incredible yields

Don't waste money on wasted product or precious prep time in the kitchen. Silver Fern Farms Angus is expertly butchered, meaning less waste and less prep. Greater yields means better portion control and consistent portion cost.

expertly butchered for incredible yields

Don't waste money on wasted product or precious prep time in the kitchen. Silver Fern Farms Angus is expertly butchered, meaning less waste and less prep. Greater yields means better portion control and consistent portion cost.

available cuts

Tenderloins, 189A (4-5lb or 5 & Up)

- Tenderloin Tips & Tails

Striploins, 1x1

- Striploin End Roast
(for cutting vein steaks)

Ribeye Rolls, 0x0

Bone-In Ribeyes (Export Rib)

Bone-in Shortloins

Top Rounds, Cap Off

Eye Rounds

Coulottes (Rump Cap)

Top Sirloin Hearts, Center Cut

Bone-In Short Ribs
(5 bones wide)

Boneless Short Ribs

Teres Majors (Petite Tenderloin)

Flat Irons (Whole)

Tri Tips

Inside Skirts

Outside Skirts

Flank Steaks

Hanger Steaks

Flap Meat (Sirloin)

Shoulder Clods (85% Lean)

Bolar Blades
(Clod Center, 90% Lean)

Briskets (75% Lean)

Chuck Rolls (85% Lean)

Cheek Meat

Oxtails (Whole, Shortcut & Trimmed)

"Canoe Cut" Femur (Pipe) Bones

- (c/c for marrow)

- 80/20 Ground Meat


portioned

Tenderloin Steaks (6 & 8oz)

Striploin Steaks, Center Cut
(10, 12 & 14oz)

Striploin Steaks, End to End
(13-15oz)

Ribeye Steaks (10, 12 & 14oz)

Bone-In Ribeye Cowboy Steaks 


- (18/22 & 22/26oz)

Porterhouse Steaks (22oz)

Portioned Short Ribs

- (1.5-1.7-inch cut)