A true Australian pasture-raised striploin steak with an amazing yellow color fat. Great texture and taste. The cows at OBE organic farm rummage very large pastures (collectively the farms comprise more land in the Australian heartland than 2x the size of Taiwan!) and graze on more than 250 different kinds of native grasses and herbs which gives the fat its distinctive color and fantastic taste. While rummaging the heartland of Australia the cows are also regenerating the land and naturally reversing desertification and promoting healthy ecosystems. #gamechanging The fat of healthy animals is never a bleached-white like the steaks you see in supermarket displays. Find more info about how the cows are raised at OBE organic farms. An Australian Butcher's Notes: "The color and structure of the fat are very telling. Although some breeds have fat that is paler yellow than others and older cows tend to have yellower fat than younger animals, the color of the fat is mostly determined by the type of feed. Since the majority of beef is harvested at less than thirty months of age, the color of the fat is solely determined by the feed. Grain-finished beef has white fat that is very dense and hard. I joke with the inspectors about using a chain-saw instead of a knife to cut it off. I hate grain-fed beef, because of the fat and because most of what is grain-fed are GMO corn-fed. Of course, the muscle is marbled with specks of white fat, because where else can all that fat go? It isn’t used for energy, because the animal is using the sugar and starches from the grain. Grass-finished beef, on the other hand, has yellow fat that is soft, pliable and easy to cut. The yellow coloring is from the carotenes in the grasses on which the animal was finished. Stay healthy!"