FAQ
View our rangeGreenstone Creek offers premium, grass-fed, free-range New Zealand beef, hand-selected and aged for exceptional tenderness and taste. Here are some frequently asked questions about our products and practices:
What is Greenstone Creek?
Greenstone Creek is ANZCO Foods’ award-winning, premium grass-fed New Zealand beef brand. Each cut is hand-selected by our Master Graders and aged for 21 days, resulting in meat that's beautifully marbled and mouth-wateringly tender.
What makes Greenstone Creek beef unique?
Greenstone Creek beef undergoes a stringent selection process. Each steak cut meets the strict criteria: a marbling score of 4+, a pH level no greater than 5.6, consistent fat cover, and fat colour. Every steak cut is then aged for 21 days. Because so little beef meets the brand’s criteria, Greenstone Creek is sold exclusively in New Zealand and can only be found on the menu of a selection of the country's top restaurants.
What products does Greenstone Creek offer?
We offer a selection of premium beef cuts, including:
· Ribeye
· Striploin
· Tenderloin
Explore our complete range.
Where can I try Greenstone Creek beef?
Greenstone Creek beef is exclusively available at selected high-end restaurants across New Zealand. Visit our Try our Beef page to find a fine dining location near you.
How can my restaurant partner with Greenstone Creek beef?
If you're interested in offering Greenstone Creek in your restaurant, please inquire through our Contact us page.
Has Greenstone Creek received any awards?
Yes. Most recently our Greenstone Creek’s ribeye received a gold medal at the 2023 World Steak Challenge, and our tenderloin and ribeye both received silver medals in 2024. See a full list of Greenstone Creek beef awards.
Can I buy Greenstone Creek in the supermarket?
No. Greenstone Creek beef is not available through retail outlets. It is exclusively available for food service.
Is the product Halal Certified?
Yes.
How do I get in touch?
For inquiries or further information, please visit our Contact us page.
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