Ground Grass-fed Wagyu - Brisket & Topside

This is ground beef (brisket and topside mix) made with 100% grass-fed wagyu from First Light Farms in New Zealand. We grind the meat in house and do not add anything to it. The lean to fat ratio is approximately 85% / 15% for this mix. This mix is slightly leaner than a more traditional chuck, which makes this one good for recipes like bolognese, tacos, or pies where you want a leaner mince - but still packing lots of that distinctive grass-fed wagyu flavor. First Light Farms are producing beef with truly exceptional flavor and it shines in ground beef applications as well. Taste the grass-fed wagyu difference. Read below about why First Light Farms' 100% grass-fed wagyu beef is so special. -- "Like steak with headphones on." That's Mark Schatzker, author of Steak: One Man's Search for the World's Tastiest Piece of Beef, describing our new 100% grass-fed wagyu from First Light Farms in New Zealand - what he considers to be the best beef in the world. We agree. Why? First Light were the first farmers in the world to marry the incredible marbling that wagyu genetics can deliver with a 100% grass-fed diet on lush New Zealand grassland & healthy soils. That means you get the deep, sweet, nutty flavor of wagyu - developed by a lifelong of grazing healthy pasture - accentuated by rich, natural marbling. It took a decade of fine-tuning the process, but First Light nailed it. The end result is beef that is both incredibly delicious (winners of the World Steak Challenge for 4 out of the last 5 years) AND incredibly healthy - First Light's grass-fed wagyu tenderloin tested at an incredible 1:1.3 omega 3 to 6 fatty acid ratio, a basically perfect score, meaning that this very nutrient-dense meat will not cause inflammation. (In fact, it was the healthiest ratio ever tested by the lab at the University of Toronto - which is not surprising given that grain-fed beef typically ranges from 1:9 to 1:25.) Learn more about what makes First Light Farms special at their website here or in our blog post here.