Silver Fern Farms, a New Zealand supplier of ethical and sustainable grass-fed meats, is unveiling premium, large-format cuts of Net Carbon Zero by Nature certified lamb and Angus beef and grass-fed venison, crafted for families and entertaining. The exclusive, limited-time collection, available on US.SilverFernFarms.com, includes specialty cuts rarely found in US grocery stores.

"Consumers told us they wanted larger, unique cuts of lamb, venison, and beef – options they can't find in their local grocery stores," said Brook Leeder, market development manager for Silver Fern Farms. "We're making these specialty cuts available through our online store, with the premium quality they expect from Silver Fern Farms, and the confidence that every cut is raised responsibly and sustainably. We know this collection will help home chefs create restaurant quality dishes that feel festive, generous, and truly memorable this holiday season."

All Silver Fern Farms lamb and Angus beef are Net Carbon Zero by Nature certified, an independently verified benchmark for the industry. The certification means the carbon footprint is fully balanced out on the farms where the animals are raised rather than by simply purchasing carbon offsets. Farmers are incentivized to grow trees and native vegetation that not only absorbs emissions, but also boosts biodiversity, improves water quality and creates shelter for the animals. 

The whole primal cuts and larger, family-size portions are sourced from New Zealand's pastures and expansive farms, where animals graze freely year-round. The ideal temperate climate, pure water sources, geographic isolation and clean rain create grass with strong vitality. The animals can eat and live as they would naturally, reducing stress and promoting better animal welfare. The result is Silver Fern Farms' red meat, free from added hormones, antibiotics and feedlots. This grass-based system optimizes natural resources and uses low-intensity farming practices to minimize environmental impact.

The seasonal, limited release includes:

• Venison – Known for its delicate texture and buttery, herbaceous flavor, New Zealand venison is lean, high in protein and iron and lower in cholesterol compared to other red meats. Varieties include the 10-Rib Venison Frenched Rack, and the Venison Boneless Short Loin.
• Lamb – Subtly sweet and tender, from New Zealand's free-range pastures. Varieties include the 4-Pack Lamb Rumps, 4-Pack Lamb Loins, 2-Pack Lamb Frenched Racks and Lamb Boneless Leg Roast.
• Angus Beef Whole Short Ribs – Sourced from 100% grass-fed New Zealand Angus, graded for eating quality and aged 21 days for tenderness and flavor—best for smoking, grilling or slow-cooking.

Source: Silver Fern Farms