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silver fern farms reserve program

silver fern farms reserve program

silver fern farms reserve program

silver fern farms reserve program

reserve grass fed beef plated

the best of the best grass-fed beef

the top 4% hand selected from thousands of herds

the best of the best grass-fed beef

the top 4% hand selected from thousands of herds
raised naturally grass fed icon

Silver Fern Farms, a co-op of over 16,000 farmers in New Zealand, produces the world's finest grass-fed beef, but only the top 4% make it into the Reserve program.
This program represents the best output from the best farmers — consistently incredible quality without compromise hand-selected using an exclusive grading system backed by science.

reserve 'r' logo

Silver Fern Farms, a co-op of over 16,000 farmers in New Zealand, produces the world's finest grass-fed beef, but only the top 4% make it into the Reserve program.
This program represents the best output from the best farmers — consistently incredible quality without compromise hand-selected using an exclusive grading system backed by science.

  • EQ Graded for Finest Quality, Flavor & Tenderness
  • 100% Pasture Raised
  • Free Range 365 Days a Year
  • Grass-Fed
  • No Antibiotic or Hormone
Growth Promotants
  • GMOs are Illegal in New Zealand
  • Certified Halal

THE EATING QUALITY SYSTEM

Developed through a joint research study conducted by Texas Tech & Otago University, the EQ Grading System is the result of taste-testing 97,000 samples and rating them on tenderness, juiciness, flavor and overall likeability.

All cuts in the Reserve program are graded and selected on these seven criteria:

THE EATING QUALITY SYSTEM

Developed through a joint research study conducted by Texas Tech & Otago University, the EQ Grading System is the result of taste-testing 97,000 samples and rating them on tenderness, juiciness, flavor and overall likeability.
All cuts in the Reserve program are graded and selected on these seven criteria:
cowboy steak related to eqcowboy steak related to eq
1. Meat pH

This directly affects tenderness, color, shelf life and other eating qualities.

2. Marbling
Good intramuscular fat ensures moist, tender, delicious beef.
3. Ossification

Age is a major factor in tenderness.

4. Meat Color

Should be a consistent rich red.

5. Fat Color

Selected for the white fat Americans prefer.

6. Rib Fat Quantity

Subcutaneous fat improves chilling, resulting in better looking and tasting beef.

7. Eye Muscle Size

Associated with better yields & value.

THE DATA-DRIVEN FARM

EQ Grading is a full-circle system that reports directly back to the farmers. They get animal-level data and grades, which they match with their own on-farm records to identify and hone the management factors that result in higher grades and higher quality beef.

how eq leads to better beef

eq life cycle

available cuts

Ribeye Rolls, 0x0

Striploins, 1x1

Tenderloins

Whole Flatirons

Flank Steaks

Teres Majors (Shoulder Tenders)

Inside Skirt Steaks