Give Meat-Loving Dads the Gift of Beef This Father’s Day
Green Meadows Beef Gives Meat-Loving Kiwi Dads the Gift of Beef This Father’s Day
Green Meadows Beef, a family owned business that provides discerning customers with ethically raised, 100% grass-fed Angus beef from South Taranaki, has launched a Father’s Day Box for meat loving dads. The $99 Godfather Box contains a selection of Green Meadows beef, a Powerbuilt multi-function "tool" key ring, a bottle of Fire Dragon Chillies Gourmet Chilli Sauce and plunger coffee from Ozone Coffee. It can be ordered online at www.greenmeadowsbeef.co.nz and will be available to order until midday on Thursday 29 August 2013.
“People are always looking for something a little different to the usual present of socks or chocolate,” explains Green Meadows Beef Director, Nick Carey. “Our Godfather Box is unique, full of aged beef and the ideal gift for a meat-loving dad or one that enjoys firing up the barbeque. It’s also a quick and easy option. If someone has left gift buying until the last minute, they can jump on our website, order a Godfather Box and it will be with Dad in time for Father’s Day.”
The Carey family founded Green Meadows Beef after realising that the best New Zealand beef is exported and never made available to the local market. All animals are reared ethically, fed their natural diet and allowed to roam freely. They receive the best of care, which includes drinking household quality water from troughs filled by the local Cold Creek community water scheme.
Along with the Godfather Box, a number of shopping options are available, from 5kg boxes to larger 20kg packs and custom cuts. The beef is delivered free of charge, directly from the farm to the front door. Green Meadows Beef is now also stocked in a range of New Zealand stores, including Farro Fresh, Moore Wilson’s, Fresha and the new Wilder and Hunt Store in St Heliers, Auckland.
Father’s Day Recipe Idea – From Green Meadows Beef
Steak with Peppercorn Sauce
1. Brush four Green Meadows Beef steaks all over with vegetable oil. Season with salt and black pepper.
2. Heat a large frying pan over a high heat until smoking then reduce the heat. Add the steaks (two at a time if necessary) and fry for two and a half minutes on each side (for medium rare), or until cooked to your liking, placing a knob of butter on top of each steak once it has been turned over. Remove from the pan and wrap in tinfoil for 2-3 minutes. Repeat the process with any remaining steaks.
3. For the peppercorn sauce, add 100ml brandy to the pan the steaks were cooked in to deglaze the pan, scraping up any browned bits from the bottom of the pan.
4. Add 100ml beef stock, 1tbsp drained green peppercorns and 2 finely chopped anchovies, stir well and bring the mixture to a simmer. Simmer until the volume of liquid has reduced by half.
5. Add 300ml cream, stir well and continue to simmer until the mixture has thickened to a sauce consistency.
6. To serve, place one steak onto each of four serving plates. Drizzle over the peppercorn sauce. For a treat, serve with oven-baked hand-cut fries and a dressed green salad.