Here is how we prepare our steaks:
- Better Searing: Leave it on the high heat longer to develop a dark, flavorful crust while keeping the inside perfectly pink.
- The Fat Edge: This weight usually comes with a more prominent fat cap. Hold the steak on its side first; rendering that fat into the pan makes the steak more flavourful.
- Temperature Control: A thicker 250g steak is much more forgiving. You have a wider window of time to hit that perfect medium-rare “sweet spot.”
Product Notes:
Vacuum-packed to retain freshness. The colour of the meat darkens naturally in the pack and will brighten up after opening.
Packed and distributed by JP Pepperdine Group Pte Ltd
Beef Bolognese Sauce (500g)
Cream of Shiitake Mushroom (500g)
Chicken Teriyaki Meatballs (500g)
N.Z. Grass-fed Tenderloin (180g) 
