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First Light Venison NY Striploin (whole piece)

Whole Piece

First Light Elk Shortloin Deskinned

Piece

First Light Venison Diced Shoulder

500g Pack

First Light Elk - 2 Rib Rack

2 Rib Rack

First Light Venison Tenderloin

2 Whole Piece

First Light Venison Rack (5 ribs)

Rack

Limited trial run 🦌

First Light Venison Broth

First Light Venison Striploin (whole piece)

First Light Venison Striploin Portion Cut

Portion Cut

First Light Venison Shortloin (whole piece)

First Light Venison Boneless Leg Pieces

First Light Wagyu - Tri Tips (pack of 2)

2-Pack

First Light Wagyu Tenderloin MB 6+ (whole piece)

First Light Wagyu Striploin (whole piece)

First Light Wagyu Short Ribs (half rack)

Half Rack

First Light Wagyu Short Ribs (whole rack)

&nbsp;8-10 tenderloins &nbsp;

First Light Wagyu Butt Tender

First Light Wagyu Rib Fingers

Pack

First Light Wagyu Ribeye (whole piece)

First Light Wagyu Point End Brisket (quarter block)

Block

First Light Wagyu Point End Brisket (whole piece)

First Light Wagyu Oyster Blade - Shabu Shabu

250g Pack

Lean & limited 🦌

Ground First Light Elk

Ground First Light Venison

Any beef from First Light Farms is already exceptional - it's grass-fed wagyu that's been bred for exceptional flavor and marbling.

It's only a single-digit percentage of First Light's herd that are graded as Marble Score (MB) 6+, which is the highest grade they assign.

From <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light themselves</a>: "Less than .0000000001% of all the beef in the world is grass-fed MB6+. You can only get it from a small number of farms, in a small country, where it rains a lot, at the edge of the world - this is the steak you pull out for your Mum's presidential inauguration."

That sums it up pretty nicely, but we'd add:

If we had to pick one cut of meat for the rest of our lives, it would be grass-fed wagyu ribeye. Why? It's simply an incredible mix of flavor & texture/mouthfeel from both the muscle meat and the intramuscular fat (marbling). Incredible for grilling or cooked on the stove.

Learn more about First Light's marble scoring <a href="https://www.firstlight.farm/find-your-marble-score/">here</a>.

These are cut into 240-260g steaks. Flash frozen at the source, this grass-fed wagyu ribeye will defrost beautifully overnight in the fridge.

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 ribeye 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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

Very limited

First Light Wagyu Ribeye MB 6+

Steak

Any beef from First Light Farms is already exceptional - it's grass-fed wagyu that's been bred for exceptional flavor and marbling.

It's only a single-digit percentage of First Light's herd that are graded as Marble Score (MB) 6+, which is the highest grade they assign.

From <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light themselves</a>: "Less than .0000000001% of all the beef in the world is grass-fed MB6+. You can only get it from a small number of farms, in a small country, where it rains a lot, at the edge of the world - this is the steak you pull out for your Mum's presidential inauguration."

That sums it up pretty nicely, but we'd add:

If we had to pick one cut of meat for the rest of our lives, it would be grass-fed wagyu ribeye. Why? It's simply an incredible mix of flavor & texture/mouthfeel from both the muscle meat and the intramuscular fat (marbling). Incredible for grilling or cooked on the stove.

Learn more about First Light's marble scoring <a href="https://www.firstlight.farm/find-your-marble-score/">here</a>.

These are cut into 280-550g steaks. Flash frozen at the source, this grass-fed wagyu ribeye will defrost beautifully overnight in the fridge.

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 ribeye 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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

First Light Wagyu "Thick Cut" Ribeye MB 6+

This is a whole piece of 100% grass-fed wagyu tenderloin (marble score 6+) from <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> in New Zealand, the first group of farmers to ever raise wagyu on exclusively grass.

Learn more about First Light's marble scoring <a href="https://www.firstlight.farm/find-your-marble-score/">here</a>.

Grass-fed wagyu tenderloin , also known as filet mignon, is known for being extremely...tender, with a "melt in your mouth" flavor. With a marble score of 6+, this tenderloin from First Light Farms is extremely limited in quantity and can easily be considered among the best grass-fed tenderloins in the world.

Buying the whole piece allows you to cut it into individual steaks yourself and save a little bit of money in the process.

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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

First Light Wagyu Tenderloin MB 6+

This is a whole piece of 100% grass-fed wagyu tenderloin (marble score 6+) from <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> in New Zealand, the first group of farmers to ever raise wagyu on exclusively grass.

Learn more about First Light's marble scoring <a href="https://www.firstlight.farm/find-your-marble-score/">here</a>.

Tenderloin, also known as filet mignon, is known for being extremely...tender, with a "melt in your mouth" flavor. With a marble score of 6+, this tenderloin from First Light Farms is extremely limited in quantity and can easily be considered among the best grass-fed tenderloins in the world.

Buying the whole piece allows you to cut it into individual steaks yourself and save a little bit of money in the process.

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 beef 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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

This is a 100% grass-fed wagyu ribeye (marble score 4-5) from <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> in New Zealand, the first group of farmers to ever raise wagyu exclusively on grass.

Learn more about First Light's marble scoring <a href="https://www.firstlight.farm/find-your-marble-score/">here</a>.

If we had to pick one cut of meat for the rest of our lives, it would be grass-fed wagyu ribeye. Why? It's simply an incredible mix of flavor & texture/mouthfeel from both the muscle meat and the intramuscular fat (marbling). Incredible for grilling or cooked on the stove.

These are cut into 240-260g steaks. Flash frozen at the source, this grass-fed wagyu ribeye will defrost beautifully overnight in the fridge.

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 ribeye 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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

First Light Wagyu Ribeye MB 4-5

This is a 100% grass-fed wagyu striploin (marble score 4-5) from <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> in New Zealand, the first group of farmers to ever raise wagyu on exclusively grass.

Learn more about First Light's marble scoring <a href="https://www.firstlight.farm/find-your-marble-score/">here</a>.

The striploin cut (also known as New York strip) is a good balance of flavor and tenderness, with the "strip" of fat at the top contributing flavor but overall having less fat (and more flavor driven by the meat) than some other cuts like ribeye. It's also a bit more budget friendly.

Our grass-fed wagyu striploin are cut into approx. 260g steaks. Flash frozen at the source, these will defrost beautifully overnight in the fridge. (Bring to room temperature before cooking.)

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 striploin 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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

First Light Wagyu Striploin MB 4-5

This is a whole piece of 100% grass-fed wagyu ribeye (marble score 4-5) from <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> in New Zealand, the first group of farmers to ever raise wagyu on exclusively grass.

Learn more about First Light's marble scoring <a href="https://www.firstlight.farm/find-your-marble-score/">here</a>.

If we had to pick one cut of meat for the rest of our lives, it would be ribeye. Why? It's simply an incredible mix of flavor & texture/mouthfeel from both the muscle meat and the intramuscular fat (marbling). Incredible for grilling or cooked on the stove.

Buying the whole piece allows you to cut it into individual steaks yourself and save a little bit of money in the process.

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 beef 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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

This is a 100% grass-fed wagyu ribeye (marble score 4-5) from <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> in New Zealand, the first group of farmers to ever raise wagyu exclusively on grass.

This is the "thick cut" ribeye, with each steak coming in at between 420-500 grams and 4-5cm thick.

Each piece is sold by weight.

Learn more about First Light's marble scoring <a href="https://www.firstlight.farm/find-your-marble-score/">here</a>.

If we had to pick one cut of meat for the rest of our lives, it would be grass-fed wagyu ribeye. Why? It's simply an incredible mix of flavor & texture/mouthfeel from both the muscle meat and the intramuscular fat (marbling). Incredible for grilling or cooked on the stove.

Flash frozen at the source, this grass-fed wagyu ribeye will defrost beautifully overnight in the fridge.

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 ribeye 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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

First Light Wagyu "Thick Cut" Ribeye MB 4-5

This is a whole piece of 100% grass-fed wagyu striploin (marble score 4-5) from <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> in New Zealand, the first group of farmers to ever raise wagyu on exclusively grass.

Learn more about First Light's marble scoring <a href="https://www.firstlight.farm/find-your-marble-score/">here</a>.

The striploin cut (also known as New York strip) is a good balance of flavor and tenderness, with the "strip" of fat at the top contributing flavor but overall having less fat (and more flavor driven by the meat) than some other cuts like ribeye. It's also a bit more budget friendly.

Buying the whole piece allows you to cut it into individual steaks yourself and save a little bit of money in the process.

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 beef 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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

This is a "thick cut" of 100% grass-fed wagyu striploin (marble score 4-5) from <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> in New Zealand, the first group of farmers to ever raise wagyu on exclusively grass.

The pieces range from about 470-600 grams, and about 4-5cm thick.

Learn more about First Light's marble scoring <a href="https://www.firstlight.farm/find-your-marble-score/">here</a>.

The striploin cut (also known as New York strip) is a good balance of flavor and tenderness, with the "strip" of fat at the top contributing flavor but overall having less fat (and more flavor driven by the meat) than some other cuts like ribeye. It's also a bit more budget friendly.

Our grass-fed wagyu striploin are cut into approx. 260g steaks. Flash frozen at the source, these will defrost beautifully overnight in the fridge. (Bring to room temperature before cooking.)

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 striploin 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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

First Light Wagyu "Thick Cut" Striploin MB 4-5

This is a quarter piece of a whole brisket from <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> in New Zealand, the first group of farmers to ever raise wagyu on exclusively grass.

The whole piece is cut into quarters for a smaller size more suitable for smaller groups or cooking equipment.

Brisket is incredible for slow cooking in a variety of ways, with a deep, beefy flavor and great, rich, grass-fed fat. Great in stews, a smoker, braised, or otherwise.

This is some of the best grass-fed beef in the world and this brisket will not disappoint in your recipes! 

Sold by weight! If you are looking for a specific weight, add a few pieces to your cart (the specific weights of those pieces will be displayed), and then remove the ones you don't want.

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 beef 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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

This is a whole piece of 100% grass-fed wagyu brisket from <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> in New Zealand, the first group of farmers to ever raise wagyu on exclusively grass.

Brisket is incredible for slow cooking in a variety of ways, with a deep, beefy flavor and great, rich, grass-fed fad. Great in stews, a smoker, braised, or otherwise.

This is some of the best grass-fed beef in the world and this brisket will not disappoint in your recipes! 

Buying the whole piece allows you to butcher it as you see fit for whichever recipe you have in mind, while also saving some money at the same time.

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 beef 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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

This is a half rack of 100% grass-fed wagyu short ribs from <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> in New Zealand, the first group of farmers to ever raise wagyu on exclusively grass.

This half rack was cut through the middle of the rib (see the picture). You will receive one half rack (not 2 as in the picture, which is intended to show the direction of the cut).

Short ribs are incredible for barbecuing, braising, roasting, or even popped into the sous vide. The sky is the limit with short ribs, which are known for being a tender and and incredibly flavorful cut due to the fat (marbling) content.

If you need to impress with some short rib, this is your meat 👨🏻‍🍳

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 beef 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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

This is a whole rack of 100% grass-fed wagyu short ribs from <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> in New Zealand, the first group of farmers to ever raise wagyu on exclusively grass.

grass-fed wagyu short ribs are incredible for barbecuing, braising, roasting, or even popped into the sous vide. The sky is the limit with short ribs, which are known for being a tender and and incredibly flavorful cut due to the fat (marbling) content.

If you need to impress with some short rib, this is your meat 👨🏻‍🍳

Read below about why First Light Farms' 100% grass-fed wagyu short ribs 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 short 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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

Take your hotpot to another level 🥘

This is the oyster blade cut of 100% grass-fed wagyu from First Light Farms in New Zealand, sliced thinly to create the perfect shabu shabu protein.

Some packs will be slightly more marbled than others, but all will have the deep, beefy, delicious flavor of First Light's incredible grass-fed wagyu that you cannot get anywhere else.

As it is 100% grass-fed, this wagyu has received no antibiotics and has a great omega 6:3 ratio of about 1.3:1 - in other words, this is nutrient-dense, clean, and exceptionally flavorful beef for your hotpot.

Comes in 250g packs.

Protip: Also great for a flash cook in one of our broths (or on a pan) and then transferred to a sandwich!

--

About the producer:

"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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

This is a whole piece of the outside skirt cut from First Light Farms' 100% grass-fed wagyu.

If you've never tried the outside skirt, cut from the plate under the ribs, you're in for a treat.

Most of the time when you see skirt steak, it's the "inside" skirt cut. Also a tasty cut, but it's not as tender or flavorful as the thin "outside" skirt, which is very hard to find because there's not a lot of it (per cow) and it usually goes straight to restaurants...if the butcher doesn't keep it for themself!

Because it is thin and with a coarse grain, thin skirt takes on flavors from marinades very well - think steak tacos (or lots of other delicious marinades). However, don't marinade longer than an hour or so if you're using an acid-based marinade (like citrus) or it will break down the meat too much.

When you're ready to cook, we recommend hot and fast, as the thin cut will cook quickly. Best with a sear on the outside (pan or grill) and left medium-rare in the middle.

Lastly, with the outside skirt steak, it's very important to cut against the grain for your steak to be tender! 

<a href="https://carlsbadcravings.com/how-to-cook-skirt-steak">Here</a> is a great guide to preparing and cooking your outside skirt steak.

Weight varies significantly, pieces are sold by weight! If you are looking for a specific weight, add a few pieces to your cart (the specific weights of those pieces will be displayed), and then remove the ones you don't want.


--

About the producer:

"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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

Rare 🔥

First Light Wagyu Outside Skirt

These rump steaks are cut from the eye of the rump rom First Light Farms' 100% grass-fed wagyu.

Cutting the rump eye makes a nicely shaped steak, cut to about 350g, easy to grill or pan sear, but can also be cooked a variety of other ways like sous vide or braising.

These rump steaks tend to be leaner than other beef cuts too, so it's a good choice if you're sensitive to saturated fat consumption but still want all the great nutrient benefits of grass-fed beef.

--

"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 ribeye 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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

First Light Wagyu Rump Steak

This is a 100% grass-fed wagyu T-bone steak from First Light Farms in New Zealand.

T-bone is an iconic cut, popular because you get part striploin (aka New York strip) and part tenderloin, with the "T" shaped bone running through the middle which imparts even more flavor to the two cuts of meat.

Fantastic on the grill, seared on a pan, or broiled.

Sold by weight! If you are looking for a specific weight, add a few pieces to your cart (the specific weights of those pieces will be displayed), and then remove the ones you don't want.


--

About the producer:

"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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

First Light Wagyu T-Bone Steak

This is a 100% grass-fed wagyu club steak from First Light Farms in New Zealand. Also sometimes referred to as "bone in striploin."

Club steaks are cut from the shortloin like a t-bone steak, but from the smaller part of the loin nearest the rib, so the cut has less of the tenderloin meat compared to the T-bone.

What remains is a "bone in" striploin with an L-shaped bone, which imparts delicious flavor when cooking.

Fantastic on the grill, seared on a pan, or broiled.

Sold by weight! If you are looking for a specific weight, add a few pieces to your cart (the specific weights of those pieces will be displayed), and then remove the ones you don't want.

--

About the producer:

"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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

First Light Wagyu Club Steak (bone-in striploin)

Your next BBQ is calling!

Tri-tips, cut from the bottom of the sirloin and named after its unique triangular shape with three points) is a popular cut in California cooking as it originally rose in popularity there in the 1950s as a great barbecue cut.

Tri tip is a versatile cut - great for cooking whole on the grill (or fantastic in the smoker), and also great when sliced into individual steaks.

These tri tips are from First Light Farms in New Zealand, so it has the exceptional and unique flavor of 100% grass-fed wagyu.

These are packs of 2 tri-tips, about 600g-1kg each, packaged together for a total weight of 1.2 - 2kg.

Sold by weight. If you are looking for a specific size, add a few to your cart (the specific weights will show in the cart) and remove the ones you don't want. 

--

About the producer:

"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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

This is a flank steak, cut in half for a smaller-sized option. We also sell the whole piece if you want the larger option. 

Flank steak is a lesser-known but very flavorful cut of beef, easily recognizable by the grain that runs long-ways across the beef. (Always cut against this grain!) Also known by the French as a Bavette steak.

The rich, beefy, mineral flavor on these 100% grass-fed wagyu flank steaks from First Light Farms is truly outstanding - a staff favorite! 

Flank steaks are great with a marinade because the coarse, grainy nature of the cut takes on the flavors of the marinade well, but the bold taste of the beef won't be overpowered either.

Fantastic for anything that calls for beef strips - tacos, carne asada, stir fries, sandwiches, and lots more.

When ready to cook, go hot and fast and serve medium rare. Cut against the grain after resting.

Sold by weight! If you are looking for a specific weight, add a few pieces to your cart (the specific weights of those pieces will be displayed), and then remove the ones you don't want.

About the producer:

"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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

First Light Wagyu Flank Steak (half)

This is a grass-fed venison striploin portion from <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> in New Zealand.

We cut the whole striploin into smaller portions of around 500g, large enough to feed 2-4 when cut into smaller steaks - or cooked/roasted as a whole piece. These smaller pieces give you the flexibility of cooking multiple ways.

The smaller pieces is a more accessible way to try the phenomenal grass-fed venison from our friends at First Light Farms than buying a whole striploin.

We suggest cutting into smaller steaks or cooked as a whole piece on the grill. Searing on a hot pan is also a great option.

Sold by weight! If you are looking for a specific weight, add a few pieces to your cart (the specific weights of those pieces will be displayed), and then remove the ones you don't want.

To see a 2 minute video from First Light about the difference between elk & venison shortloin and striploin (and how beautiful this meat is!), click <a href="https://vimeo.com/948463911">here</a>.

About the producer:

We import <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> because of their exceptional 100% grass-fed wagyu beef. And we definitely encourage you to try that.

But First Light Farms actually got their start raising very high-quality, grass-fed venison in New Zealand - and now we're pleased to bring that to Thailand too!

Red deer have only recently been domesticated, and raising them requires careful handling and knowledge of the animal. But when properly cared for, the final product is a delicate, mild-flavored but delicious red meat which is exceptionally lean AND tender - 4x more tender than beef. A must try.

Like beef, various cuts of venison are better with certain preparation methods e.g. steaks on the grill or pan, and larger cuts being great for braises, stews, and so on. A great idea to try a range of cuts and preparations to unlock your favorite flavors.

Grass-fed venison is a super nutrient-dense, lean, and delicious option that's fantastic for special occasions or even as a regular part of your diet with the more economical cuts. 

<a href="https://www.firstlight.farm/farm-raised-venison/venison-cooking-tips/">Here</a> are some cooking tips from First Light themselves.

Rib fingers are strips of meat taken from between the ribs, known for their rich marbling and flavor.

They’re a great secondary cut for slow cooking, grilling, or stir-frying.

Try marinating them before cooking, then grill or braise until tender for a delicious, hearty dish.

About the producer:

"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 ribeye 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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

The butt tender is the boneless portion of the tenderloin muscle that remains in the sirloin butt, after removal of the shortloin.

Translation: After a bit of trimming, you can cut yourself some fantastic tenderloin steaks from this cut. Great value for money.

Great short video on how to trim this cut on Youtube <a href="https://www.youtube.com/watch?v=CpwSbgx25zI">HERE</a>.

The trim takes about 10 minutes and you end up with 5-7 (or more) tenderloin-quality steaks plus some usable trimmings. See the pics for our recent home-trimming job on this cut!

Once cut into steaks, cook like you would any other tenderloin, 

Can also be cooked as a fantastically tender roast.

Sold by weight! If you are looking for a specific weight, add a few pieces to your cart (the specific weights of those pieces will be displayed), and then remove the ones you don't want.

--

About the producer:

"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 <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

This is grass-fed venison shortloin from <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> in New Zealand.

The shortloin is perhaps the most prized part of the venison for it's incredible tenderness, texture, and mild flavor.

Superb for cooking on a hot pan. Very limited supply.

Sold by weight! If you are looking for a specific weight, add a few pieces to your cart (the specific weights of those pieces will be displayed), and then remove the ones you don't want.

To see a 2 minute video from First Light about the difference between elk & venison shortloin and striploin (and how beautiful this meat is!), click <a href="https://vimeo.com/948463911">here</a>.

About the producer:

We import <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> because of their exceptional 100% grass-fed wagyu beef. And we definitely encourage you to try that.

But First Light Farms actually got their start raising very high-quality, grass-fed venison in New Zealand - and now we're pleased to bring that to Thailand too!

Red deer have only recently been domesticated, and raising them requires careful handling and knowledge of the animal. But when properly cared for, the final product is a delicate, mild-flavored but delicious red meat which is exceptionally lean AND tender - 4x more tender than beef. A must try.

Like beef, various cuts of venison are better with certain preparation methods e.g. steaks on the grill or pan, and larger cuts being great for braises, stews, and so on. A great idea to try a range of cuts and preparations to unlock your favorite flavors.

Grass-fed venison is a super nutrient-dense, lean, and delicious option that's fantastic for special occasions or even as a regular part of your diet with the more economical cuts. 

<a href="https://www.firstlight.farm/farm-raised-venison/venison-cooking-tips/">Here</a> are some cooking tips from First Light themselves.

The star of the show for your next BBQ 🦌

This is a whole grass-fed venison striploin from <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> in New Zealand.

Grass-fed venison is exceptionally tender with a delicate meaty flavor. This whole striploin is great for the grill, or you can cut it into steaks to be grilled or pan fried.

Sold by weight! If you are looking for a specific weight, add a few pieces to your cart (the specific weights of those pieces will be displayed), and then remove the ones you don't want.

To see a 2 minute video from First Light about the difference between elk & venison shortloin and striploin (and how beautiful this meat is!), click <a href="https://vimeo.com/948463911">here</a>.

About the producer:

We import <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> because of their exceptional 100% grass-fed wagyu beef. And we definitely encourage you to try that.

But First Light Farms actually got their start raising very high-quality, grass-fed venison in New Zealand - and now we're pleased to bring that to Thailand too!

Red deer have only recently been domesticated, and raising them requires careful handling and knowledge of the animal. But when properly cared for, the final product is a delicate, mild-flavored but delicious red meat which is exceptionally lean AND tender - 4x more tender than beef. A must try.

Like beef, various cuts of venison are better with certain preparation methods e.g. steaks on the grill or pan, and larger cuts being great for braises, stews, and so on. A great idea to try a range of cuts and preparations to unlock your favorite flavors.

Grass-fed venison is a super nutrient-dense, lean, and delicious option that's fantastic for special occasions or even as a regular part of your diet with the more economical cuts. 

<a href="https://www.firstlight.farm/farm-raised-venison/venison-cooking-tips/">Here</a> are some cooking tips from First Light themselves.

This is grass-fed venison tenderloin from <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> in New Zealand.

Grass-fed venison tenderloins are about as tender as red meat gets - delicately flavored, lean, and 4x more tender than beef.

Each pack contains 2 tenderloins, totaling about 800-950g.

Sold by weight! If you are looking for a specific weight, add a few pieces to your cart (the specific weights of those pieces will be displayed), and then remove the ones you don't want.

Great for a pan sear or a roast.

About the producer:

We import <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> because of their exceptional 100% grass-fed wagyu beef. And we definitely encourage you to try that.

But First Light Farms actually got their start raising very high-quality, grass-fed venison in New Zealand - and now we're pleased to bring that to Thailand too!

Red deer have only recently been domesticated, and raising them requires careful handling and knowledge of the animal. But when properly cared for, the final product is a delicate, mild-flavored but delicious red meat which is exceptionally lean AND tender - 4x more tender than beef. A must try.

Like beef, various cuts of venison are better with certain preparation methods e.g. steaks on the grill or pan, and larger cuts being great for braises, stews, and so on. A great idea to try a range of cuts and preparations to unlock your favorite flavors.

Grass-fed venison is a super nutrient-dense, lean, and delicious option that's fantastic for special occasions or even as a regular part of your diet with the more economical cuts. 

<a href="https://www.firstlight.farm/farm-raised-venison/venison-cooking-tips/">Here</a> are some cooking tips from First Light themselves.

This 2-rib rack is a stunning showcase cut of First Light's grass-fed elk.

Cooking suggestion: Season to your liking and sear, then finish in the oven til it reaches about 130F.

About the producer:

We import <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> because of their exceptional 100% grass-fed wagyu beef. And we definitely encourage you to try that.

But First Light Farms actually got their start raising very high-quality, grass-fed venison in New Zealand. 

Like beef, various cuts of venison are better with certain preparation methods e.g. steaks on the grill or pan, and larger cuts being great for braises, stews, and so on. A great idea to try a range of cuts and preparations to unlock your favorite flavors.

Grass-fed elk is the perfect protein: tender red meat, super nutrient-dense, and still lean!

venison is a super nutrient-dense, lean, and delicious option that's fantastic for special occasions or even as a regular part of your diet with the more economical cuts. 

<a href="https://www.firstlight.farm/farm-raised-venison/venison-cooking-tips/">Here</a> are some cooking tips from First Light themselves.

This is a 5-rib rack of grass-fed venison from First Light Farms in New Zealand.

A fantastic choice for your next special occasion.

Pan-fry to sear, transfer to a hot even of 15 minutes, and then rest for 10 minutes.

Each rack comes frozen and individually packed.

Sold by weight! If you are looking for a specific weight, add a few pieces to your cart (the specific weights of those pieces will be displayed), and then remove the ones you don't want.

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About the producer:

We import <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> because of their exceptional 100% grass-fed wagyu beef. And we definitely encourage you to try that.

But First Light Farms actually got their start raising very high-quality, grass-fed venison in New Zealand - and now we're pleased to bring that to Thailand too!

Red deer have only recently been domesticated, and raising them requires careful handling and knowledge of the animal. But when properly cared for, the final product is a delicate, mild-flavored but delicious red meat which is exceptionally lean AND tender - 4x more tender than beef. A must try.

Like beef, various cuts of venison are better with certain preparation methods e.g. steaks on the grill or pan, and larger cuts being great for braises, stews, and so on. A great idea to try a range of cuts and preparations to unlock your favorite flavors.

Grass-fed venison is a super nutrient-dense, lean, and delicious option that's fantastic for special occasions or even as a regular part of your diet with the more economical cuts. 

<a href="https://www.firstlight.farm/farm-raised-venison/venison-cooking-tips/">Here</a> are some cooking tips from First Light themselves.

This is a deskinned elk shortloin, the thicker part of the striploin of backstrap of the elk.

It is one of the most prized cuts of elk or venison.

To see a 2 minute video from First Light about the difference between elk & venison shortloin and striploin (and how beautiful this meat is!), click <ahref="https://vimeo.com/948463911">here</a>.

About the producer:

We import <a href="https://www.firstlight.farm/grass-fed-wagyu/">First Light Farms</a> because of their exceptional 100% grass-fed wagyu beef. And we definitely encourage you to try that.

But First Light Farms actually got their start raising very high-quality, grass-fed venison in New Zealand 

Like beef, various cuts of venison are better with certain preparation methods e.g. steaks on the grill or pan, and larger cuts being great for braises, stews, and so on. A great idea to try a range of cuts and preparations to unlock your favorite flavors.

Grass-fed elk is the perfect protein: tender red meat, super nutrient-dense, and still lean!

venison is a super nutrient-dense, lean, and delicious option that's fantastic for special occasions or even as a regular part of your diet with the more economical cuts. 

<a href="https://www.firstlight.farm/farm-raised-venison/venison-cooking-tips/">Here</a> are some cooking tips from First Light themselves.