Grass-fed beef has been gaining popularity among steak aficionados, particularly for those who value both health and sustainability. Ditto for the humble steak sandwich.
For this week’s Vince’s at Home video, we’re crafting the ultimate steak sandwich with Springvale grass-fed sandwich steaks and Vince’s Own ciabatta buns.
Springvale’s approach to beef is all about nutrition and sustainability. Their cattle are raised in the lush, open pastures of New Zealand, where they graze on grass year-round. This diet enhances the beef’s flavour profile, making it richer and more pronounced than grain-fed, while it’s leaner, higher in omega-3 fatty acids, and loaded with vitamins A, D, and E, not to mention antioxidants.
But the benefits of Springvale beef go beyond taste and health. Their farming practices emphasize sustainability and environmental stewardship. With a 30% reduction in carbon emissions since 1990, and a goal for carbon neutrality by 2050, Springvale’s methods support biodiversity, enhance soil health, and promote clean water initiatives. These practices ensure that the beef is not only free from added hormones and GMOs but also produced in a way that’s better for our planet.
Now, let’s talk about the other star of our sandwich – the bun. Vince’s Own ciabatta buns are the perfect partner for this tender, juicy beef. With their delightfully crusty exterior, these buns complement the tender steak inside – not to mention the homemade chimichurri featured in this week’s video.
So, when you layer your Springvale steak between slices of Vince’s Own ciabatta, you’re not just making a sandwich, you’re crafting an experience that delights the palate, while respecting the earth. Which is good timing, as we just celebrated Earth Day on Monday.
Be sure to check out our latest Vince’s at Home video to see how these premium ingredients come together to create a steak sandwich that’s a cut above.
Until next time…
— Neil
