The Silver Fern Difference
What makes our red meat different? It all comes down to the lush vegetation, sunny climate, and diverse terrain of the peaceful islands that we and our animals call home.
They say that the vineyards of New Zealand are the first in the world to see the sun each day — and the same applies to the animals of Silver Fern Farms.
Our cattle, sheep, and red deer bask in abundant rays of sunshine as they roam our pastures, which encompass everything from rolling foothills to glacially carved valleys and sweeping plains. They graze on hearty grasses and lush clover, which sprout from New Zealand’s rich, volcanic soil. They drink water sourced from pristine lakes and bubbling streams, and breathe in the fresh, salty air from the coasts.
This temperate, maritime climate and diverse terrain is famous for producing some of the most vibrant, elegant sauvignon blancs in the world — but not many people realize that it also makes for some of the most flavorful meat in the world.
At Silver Fern Farms, we like to say that our beef, lamb, and venison are like the finest New Zealand wines: rich and bright in flavor with delicately herbaceous notes, a tender, velvety texture, and fantastic marbling. And much like when you take a sip of a Marlborough sauvignon blanc, you’ll taste New Zealand itself whenever you take a bite of our red meat.
