Speckle Beef is the new kid on the block for cattle breeds in NZ. Speckle Beef cattle are 100% grass-fed and are a species that are naturally very high in marbling. They thrive in NZ farming conditions.

The sirloin (porterhouse) is juicy, flavoursome and tender, and has eating comparable to Wagyu cross breeds. Great portion size to feed a large crowd of people.

How to cook: Remove the meat from the fridge 30 minutes before cooking. Preheat the oven to 190°C. Line a large shallow baking tray with baking paper. Using a sharp-pointed knife, cut about 8 - 10 deep slashes through the fat layer to just penetrate to the meat beneath. Coat with your choice of herbs or spices. Mustard, black pepper and tarragon is delicious. Roast for an hour or until the meat is cooked to your liking - this will cook the meat to medium/medium-rare. Pierce the meat with a skewer. If the juices are pink, the meat is cooked. If they are red, return to the oven for a few more minutes. Once cooked, allow to stand for 15 minutes to ensure the juices are absorbed into the meat, ensuring it’s tender to carve and eat. Carve thin slices across the grain and serve with your favourite vegetables.