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Ribeye (Prime Steer) Shabu Shabu

200g Pack

Ground Beef Ribeye

500g Pack

Prime Steer Ribeye

Whole Piece

Classic Roast Beef (Grass-fed Ribeye)

220g Pack

First Light Wagyu Ribeye (whole piece)

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

Steak

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

The ribeye is among the most prized cuts of beef for a reason - it has great intramuscular fat (known as marbling) which makes for forgiving cooking and excellent eating.

This is the "thick cut" ribeye, cut to ~4cm thick and 550-750 grams (sold by weight).

Best cooked on the grill, or with the "reverse sear" method (plenty of great tutorials on Youtube.)

O'connor is one of the best beef producers in the world and one of their ribeye doesn't disappoint. Enjoy!

About the producer:

Grass-fed beef develops its flavor and nutrient profile directly from the pasture on which the cattle are raised, and southern Australia has some of the most lush, nutrient-rich pastureland in the world.

It’s here in southern Victoria’s temperate climate with regular rainfall, super clean air, and abundant healthy soil that the Angus and Hereford breeds thrive, unlike the more arid regions in the middle and northern part of the country.

And it’s here that the <a href="https://www.oconnorbeef.com.au">O'connor</a> family have been producing exceptional beef for three generations.

Their best beef - the Premium 100% grass-fed range - is in short supply, with most of it going straight to Australia’s top butchers and steakhouses in Melbourne and Sydney.

That’s where we tasted it for the first time, and we quickly learned why the Aussies keep most of it for themselves - this is exceptional beef.

It pairs robust classic ‘Angus/Hereford’ flavor with a level of marbling that requires abundant healthy pasture and skilled farmers to produce without grain-feeding or antibiotics.

After a personal visit to one of their Gippsland farms and abattoir in April (see the pics!), we’re excited to bring some of their Premium cuts directly from the producer to you - no middlemen means great value.

To learn more about them & get some great beef-spiration, give them a follow on IG <a href="https://www.instagram.com/oconnorbeef">here</a>.

O'connor "Thick Cut" Ribeye

The ribeye is among the most prized cuts of beef for a reason - it has great intramuscular fat (known as marbling) which makes for forgiving cooking and excellent eating.

Best pan seared, as these ribeyes are a little wider & taller than our Canterbury line, so they are a little thin for the grill. If you'd like to grill them, we recommend the "thick" cut.

O'connor is one of the best beef producers in the world and one of their ribeye doesn't disappoint. Enjoy!

About the producer:

Grass-fed beef develops its flavor and nutrient profile directly from the pasture on which the cattle are raised, and southern Australia has some of the most lush, nutrient-rich pastureland in the world.

It’s here in southern Victoria’s temperate climate with regular rainfall, super clean air, and abundant healthy soil that the Angus and Hereford breeds thrive, unlike the more arid regions in the middle and northern part of the country.

And it’s here that the <a href="https://www.oconnorbeef.com.au">O'connor</a> family have been producing exceptional beef for three generations.

Their best beef - the Premium 100% grass-fed range - is in short supply, with most of it going straight to Australia’s top butchers and steakhouses in Melbourne and Sydney.

That’s where we tasted it for the first time, and we quickly learned why the Aussies keep most of it for themselves - this is exceptional beef.

It pairs robust classic ‘Angus/Hereford’ flavor with a level of marbling that requires abundant healthy pasture and skilled farmers to produce without grain-feeding or antibiotics.

After a personal visit to one of their Gippsland farms and abattoir in April (see the pics!), we’re excited to bring some of their Premium cuts directly from the producer to you - no middlemen means great value.

To learn more about them & get some great beef-spiration, give them a follow on IG <a href="https://www.instagram.com/oconnorbeef">here</a>.

O'connor Ribeye

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>.

Very limited

First Light Wagyu "Thick Cut" Ribeye MB 6+

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>.

First Light Wagyu Ribeye MB 6+

Our grass-fed roast beef is excellent for snacking, sandwiches, or the main event at the dinner table - this is our bestselling grass-fed New Zealand ribeye, seasoned with the classic combination of rosemary, sea salt, thyme, and extra virgin olive oil and then roasted by our chefs and cut into slices.
 
Once our grass-fed roast beef is juicy and tender, we immediately flash freeze to best preserve the flavor.
 
Reheating instructions:
For best results remove the bag from the freezer and let your grass-fed roast beef thaw in the fridge overnight. If you're in a rush and will consume the grass-fed roast beef immediately you can place the bag under running water or in a bowl of water for about 20 - 45 minutes until thawed.
 
Oven 
The preferred method of reheating would be onto a plate with some tin foil on top (to preserve the moisture) and into the oven - we recommend about 160C degrees for about 5-7 minutes.
 
Microwave 
However, once defrosted, this grass-fed roast beef will also re-heat very well in the microwave - just cut a small slit in the vacuum pack and pop it into the microwave for 30 seconds on a medium-high setting
 
In gravy
If you have au jus or <a href="https://paleorobbie.com/grocery_details/pasture-raised-beef-gravy">gravy</a> simply bring it up to a gentle simmer on the stove (or heat up in the microwave) and dip your meat slices into it for a few seconds to reheat. 
 
Ingredients: 
Prime steer ribeye, thyme, rosemary, fleur de sel, black pepper, extra virgin olive oil.

One of the three new cuts of beef in our pasture-raised Shabu Shabu range — ribeye. 

Upgrade your at-home hot pot experience with this delicately sliced cut of beef, sourced from our pasture-raised farms in New Zealand.

The thoroughly marbled Ribeye cooks perfectly in seconds and delivers a luxurious melt-in-your-mouth texture.


These are THICK bone-in ribeyes from First Light Farms, who produce 100% grass-fed wagyu on lush pasture in New Zealand.

This is from their absolute best beef - the 6+ marble score.

There are no feedlots jamming corn & carbs into these animals. Their meat gets their signature First Light flavor from spending their whole lives on lush, varied pasture, with an average age of over 30 months (compared to feedlot beef at 12-16 months).

Marble scores above 6+ for 100% grass-fed beef are very rare and requires knowledgeable, dedicated farmers with the know-how to "finish" the animal effectively on grass...and New Zealand's year-round pasture.

The bone imparts a lot of flavor when cooking, which we recommend on the grill. Also great for the "reverse sear" method which finishes the steak in the oven after an initial sear (give Youtube a search for lots of great tutorials on this method.)

These ribeyes are about as good as beef can be. Enjoy!

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.

**These are the "end" pieces of the primal cut, which means one side of the steak will require a quick trim to make each side flat. We sell these for slightly less than the regular steaks.**

--

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

Or 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 bone-in ribeye MB 6+ (end piece)

Description 
Canterbury Prime Steer Ribeye has been our best selling steak for 7 years in a row now. Being extremely juicy, tender, lean and normally the first item in the basket for many of our customers. Each pack is one frozen steak that weighs around 250 grams.

 Origin 
100% pasture-raised and only pasture-finished from the lush pastures of Silver Ferns Farms in New Zealand, guaranteeing that all of our steaks contain ZERO antibiotics or synthetic growth hormone promoters and that the meat from their cattle is never meat from corn-fed nor soy-fed animals.

This wild lifestyle and diet give our ribeye a great omega 6:3 ratio of 1.7:1 which you can see in our lab test (shown to the left in our product images).

 Recommendations 
Highly recommended to either pan-sear, broil in an oven or on the grill. Can be enjoyed in many ways but we recommend not to over-season the steak as it is very flavourful and we want you to enjoy its natural flavours. Please defrost overnight in the refrigerator, then allow to come up to room temperature before cooking for best taste and texture experience.



 ===For more information, please read below=== 

You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). 

The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.

New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics.
 
Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. 

For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.

Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.

That is why we mention our beef is pasture-raised and sourced from New Zealand. 

 Want to know more? 

<a href="https://paleorobbie.com/post?id=52">Here's </a> what Robbie wrote on the importance of grass-fed in 2017.

Also another short post on the <a href="https://paleorobbie.com/post?id=37">difference between grain-fed and grass-fed</a>.


 How about the impact of grass-fed beef on the environment? 

Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:

"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. 

An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See <a href="https://www.youtube.com/watch?v=suHCiRlT-oc">this moving Ted talk </a> for an eye opening perspective. 

They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. 

Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. 

Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. 

Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. 

You can view another video <a href="https://www.ted.com/talks/allan_savory_how_to_green_the_world_s_deserts_and_reverse_climate_change?language=en"> here </a> if you are interested in that specifically.

I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. 

So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. 

However, avoid feedlot beef if you care about the world and your health. 

Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. 

So the next time you are at the supermarket or butcher, try to find out where your beef came from.

Stay healthy,
 Paleo Robbie

&nbsp; Best seller &nbsp;

Canterbury Prime Steer Ribeye

These are THICK bone-in ribeyes from First Light Farms, who produce 100% grass-fed wagyu on lush pasture in New Zealand.

This is from their absolute best beef - the 6+ marble score.

There are no feedlots jamming corn & carbs into these animals. Their meat gets their signature First Light flavor from spending their whole lives on lush, varied pasture, with an average age of over 30 months (compared to feedlot beef at 12-16 months).

Marble scores above 6+ for 100% grass-fed beef are very rare and requires knowledgeable, dedicated farmers with the know-how to "finish" the animal effectively on grass...and New Zealand's year-round pasture.

The bone imparts a lot of flavor when cooking, which we recommend on the grill. Also great for the "reverse sear" method which finishes the steak in the oven after an initial sear (give Youtube a search for lots of great tutorials on this method.)

These ribeyes are about as good as beef can be. Enjoy!

--

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

Or 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 Bone-in Ribeye MB 6+

Piece

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>.

These are THICK bone-in ribeyes from First Light Farms, who produce 100% grass-fed wagyu on lush pasture in New Zealand.

The marble score in the 4-5 range is higher than most grass-fed beef which would come in at a 1-2.

It provides a great balance of First Light's famous depth of flavor, with a little more chew to it than the 6+ (but still very tender).

There are no feedlots jamming corn & carbs into these animals. Their meat gets their signature First Light flavor from spending their whole lives on lush, varied pasture, with an average age of over 30 months (compared to feedlot beef at 12-16 months).

The bone imparts great extra flavor when cooking, which we recommend on the grill. Also great for the "reverse sear" method which finishes the steak in the oven after an initial sear (give Youtube a search for lots of great tutorials on this method.)

These ribeyes are about as good as beef can be. Enjoy!

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.

**These are the "end" pieces of the primal cut, which means one side of the steak will require a quick trim to make each side flat. We sell these for slightly less than the regular steaks.**


--

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 bone-in ribeye MB 4-5 (end piece)

This is the end piece from a full primal cut of O'connor's bone-in ribeye.

That means it will have some extra meat on one side of the steak.

You can cut it off to have 2 flat sides for the steak. You can cook the "trimming" separately or keep it for your homemade broths/stocks.

We offer these at 10% discount to the perfectly trimmed ones.

Either way these are incredible flavorful & thick bone-in ribeyes, some of the best from Australia. Enjoy! 🥩

About the producer:

Grass-fed beef develops its flavor and nutrient profile directly from the pasture on which the cattle are raised, and southern Australia has some of the most lush, nutrient-rich pastureland in the world.

It’s here in southern Victoria’s temperate climate with regular rainfall, super clean air, and abundant healthy soil that the Angus and Hereford breeds thrive, unlike the more arid regions in the middle and northern part of the country.

And it’s here that the <a href="https://www.oconnorbeef.com.au">O'connor</a> family have been producing exceptional beef for three generations.

Their best beef - the Premium 100% grass-fed range - is in short supply, with most of it going straight to Australia’s top butchers and steakhouses in Melbourne and Sydney.

That’s where we tasted it for the first time, and we quickly learned why the Aussies keep most of it for themselves - this is exceptional beef.

It pairs robust classic ‘Angus/Hereford’ flavor with a level of marbling that requires abundant healthy pasture and skilled farmers to produce without grain-feeding or antibiotics.

After a personal visit to one of their Gippsland farms and abattoir in April (see the pics!), we’re excited to bring some of their Premium cuts directly from the producer to you - no middlemen means great value.

To learn more about them & get some great beef-spiration, give them a follow on IG <a href="https://www.instagram.com/oconnorbeef">here</a>.

About the producer:

Grass-fed beef develops its flavor and nutrient profile directly from the pasture on which the cattle are raised, and southern Australia has some of the most lush, nutrient-rich pastureland in the world.

It’s here in southern Victoria’s temperate climate with regular rainfall, super clean air, and abundant healthy soil that the Angus and Hereford breeds thrive, unlike the more arid regions in the middle and northern part of the country.

And it’s here that the <a href=“https://www.oconnorbeef.com.au/”>O'connor</a>.family have been producing exceptional beef for three generations.

Their best beef - the Premium 100% grass-fed range - is in short supply, with most of it going straight to Australia’s top butchers and steakhouses in Melbourne and Sydney.

That’s where we tasted it for the first time, and we quickly learned why the Aussies keep most of it for themselves - this is exceptional beef.

It pairs robust classic ‘Angus/Hereford’ flavor with a level of marbling that requires abundant healthy pasture and skilled farmers to produce without grain-feeding or antibiotics.

After a personal visit to one of their Gippsland farms and abattoir in April (see the pics!), we’re excited to bring some of their Premium cuts directly from the producer to you - no middlemen means great value.

To learn more about them & get some great beef-spiration, give them a follow on IG <a href=“https://www.instagram.com/oconnorbeef/”>here</a>.

End piece 10% off

O'connor bone-in Ribeye (end piece)

Description 
The 4cm thick version of our best selling beef steak! Our premium quality Ribeye Roll is second to none in taste, leanness and tenderness. This is a meat-lover's steak, with each steak weighing around 400-450 grams.
 
 Origin 
100% pasture-raised and only pasture-finished from the lush pastures of Silver Ferns Farms in New Zealand, guaranteeing that all of our steaks contain ZERO antibiotics or synthetic growth hormone promoters and that the meat from their cattle is never meat from corn-fed nor soy-fed animals.

This wild lifestyle and diet give our ribeye a great omega 6:3 ratio of 1.7:1 which you can see in our lab test (shown to the left in our product images).

 Recommendations 
Highly recommended to either pan-sear, broil in an oven or on the grill. Can be enjoyed in many ways but we recommend not to over-season the steak as it is very flavourful and we want you to enjoy its natural flavours. As it's thicker than normally, you'd need to adjust the cooking time accordingly, reverse searing is a great technique to use with this steak. Please defrost overnight in the refrigerator, then allow to come up to room temperature before cooking for best taste and texture experience.

 ===For more information, please read below=== 

You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). 

The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.

New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics.
 
Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. 

For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.

Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.

That is why we mention our beef is pasture-raised and sourced from New Zealand. 

 Want to know more? 

<a href="https://paleorobbie.com/post?id=52">Here's </a> what Robbie wrote on the importance of grass-fed in 2017.

Also another short post on the <a href="https://paleorobbie.com/post?id=37">difference between grain-fed and grass-fed</a>.


 How about the impact of grass-fed beef on the environment? 

Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:

"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. 

An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See <a href="https://www.youtube.com/watch?v=suHCiRlT-oc">this moving Ted talk </a> for an eye opening perspective. 

They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. 

Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. 

Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. 

Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. 

You can view another video <a href="https://www.ted.com/talks/allan_savory_how_to_green_the_world_s_deserts_and_reverse_climate_change?language=en"> here </a> if you are interested in that specifically.

I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. 

So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. 

However, avoid feedlot beef if you care about the world and your health. 

Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. 

So the next time you are at the supermarket or butcher, try to find out where your beef came from.

Stay healthy,
 Paleo Robbie

&nbsp; 4 cm thick &nbsp;

Thick Canterbury Prime Steer Ribeye

These are THICK bone-in ribeyes from First Light Farms, who produce 100% grass-fed wagyu on lush pasture in New Zealand.

The marble score in the 4-5 range is higher than most grass-fed beef which would come in at a 1-2.

It provides a great balance of First Light's famous depth of flavor, with a little more chew to it than the 6+ (but still very tender).

There are no feedlots jamming corn & carbs into these animals. Their meat gets their signature First Light flavor from spending their whole lives on lush, varied pasture, with an average age of over 30 months (compared to feedlot beef at 12-16 months).

The bone imparts great extra flavor when cooking, which we recommend on the grill. Also great for the "reverse sear" method which finishes the steak in the oven after an initial sear (give Youtube a search for lots of great tutorials on this method.)

These ribeyes are about as good as beef can be. Enjoy!

--

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

Or 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 Bone-in Ribeye MB 4-5

In house ground prime beef packs of 500gr made exclusively from prime steer ribeye.
 
 The beef used comes from our Silver Fern Farms steaks, which are of course pasture-fed. Prime Beef is perfect for making the ultimate burger at home. No added fat. All fat occurring comes naturally from the cut of meat itself.
 
 <a href="http://www.silverfernfarms.com/our-co-operative/our-brand/" target="_blank">More information about Silver Fern Farms.</a>

====
You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). 

The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.

New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics.
 
Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. 

For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.

Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.

That is why we mention our beef is pasture-raised and sourced from New Zealand. 

Want to know more?

<a href="https://paleorobbie.com/post?id=52">Here's </a> what robbie wrote in on the importance of grass-fed in 2017

And another short post on the <a href="https://paleorobbie.com/post?id=37">difference between grain-fed and grass-fed</a>.


How about the impact of grass-fed beef on the environment?

Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:

"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. 

An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See <a href="https://www.youtube.com/watch?v=suHCiRlT-oc">this moving Ted talk </a> for an eye opening perspective. 

They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. 

Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. 

Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. 

Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. 

You can view another video <a href="https://www.ted.com/talks/allan_savory_how_to_green_the_world_s_deserts_and_reverse_climate_change?language=en"> here </a> if you are interested in that specifically.

I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. 

So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. 

However, avoid feedlot beef if you care about the world and your health. 

Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. 

So the next time you are at the supermarket or butcher, try to find out where your beef came from.

Stay healthy,

Robbie"

The Vintage Beef Company from Tasmania, Australia was inspired by the famously delicious Galician beef from northwestern Spain, a breed of cow that ranchers graze on pasture for (often) over a decade - plenty of time for the animal to develop rich, natural marbling throughout the muscle tissue as it ages, with none of the antibiotic or steroid injections often used to "shortcut" this process.

So they've done the same with their pastureland in Tasmania, where the weather permits the animals to graze on grass year-round. These cows graze for at least five years (and in some cases much longer) with no supplementary grain in their diets - which gives this beef a uniquely deep, grass-fed flavor and great marbling (our ribeyes are MB3+ on the marble scoring scale). That rich yellow fat is especially flavorful and delicious (and rich in omega 3’s and CLA…).

A superbly flavorful and unique steak, great for your next special occasion 🥩🍷

Comes frozen. Recommended to defrost in your refrigerator overnight and then at room temperature (countertop) for 30 minutes prior to cooking.

Cooking recommendation: 
Unlike most steaks which are cooked quickly over extreme high heat or open flame, the traditional way to cook this beef is low and slow-- on a flat-top grill, so it gets almost a crispiness around the outside while remaining rare in the middle. 

<a href="https://www.vintagebeef.com.au/why-vintage-beef.html">Click for more information about Vintage Beef Co.</a>

Great marbling

Vintage Beef Ribeye MB3+

These are THICK bone-in ribeyes from O'connor's 100% grass-fed farms in southern Australia.

The bone imparts a lot of flavor when cooking, which we recommend on the grill. Also great for the "reverse sear" method which finishes the steak in the oven after an initial sear (give Youtube a search for lots of great tutorials on this method.)

An exceptional cut from an exceptional producer.

About the producer:

Grass-fed beef develops its flavor and nutrient profile directly from the pasture on which the cattle are raised, and southern Australia has some of the most lush, nutrient-rich pastureland in the world.

It’s here in southern Victoria’s temperate climate with regular rainfall, super clean air, and abundant healthy soil that the Angus and Hereford breeds thrive, unlike the more arid regions in the middle and northern part of the country.

And it’s here that the <a href="https://www.oconnorbeef.com.au">O'connor</a> family have been producing exceptional beef for three generations.

Their best beef - the Premium 100% grass-fed range - is in short supply, with most of it going straight to Australia’s top butchers and steakhouses in Melbourne and Sydney.

That’s where we tasted it for the first time, and we quickly learned why the Aussies keep most of it for themselves - this is exceptional beef.

It pairs robust classic ‘Angus/Hereford’ flavor with a level of marbling that requires abundant healthy pasture and skilled farmers to produce without grain-feeding or antibiotics.

After a personal visit to one of their Gippsland farms and abattoir in April (see the pics!), we’re excited to bring some of their Premium cuts directly from the producer to you - no middlemen means great value.

To learn more about them & get some great beef-spiration, give them a follow on IG <a href="https://www.instagram.com/oconnorbeef">here</a>.

O'connor Bone-in Ribeye

A popular choice that is hard to beat, our premium quality Ribeye Roll is second to none in taste, leanness and tenderness.
 
 The prominent natural marbling delivers unbeatable flavour and succulence whether roasted whole or cut into thick, juicy Scotch Fillet steaks.
 
 Lip-muscle has been expertly trimmed for maximum convenience, optimal yield and perfect plate presentation.
 Pasture-fed, antibiotic and synthetic growth hormone-free.
 
 <a href="http://www.silverfernfarms.com/our-co-operative/our-brand/" target="_blank">Find out more about the origin.</a>

Absolute show-stopper.

Looking for a majestic cut of meat?

This is the tomahawk (bone-in ribeye) from First Light Farms' exceptional grass-fed elk.

A fun one to cook (the bone doubles as a built-in steak flipper!) and even more fun to eat.

Smaller than a beef ribeye, each piece is about 180-280 grams.

Pull a couple of these out for your next special occasion 🫎

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.

First Light Elk - Tomahawk

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

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

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>.

First Light Wagyu Rib Fingers

Pack

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 Burlap & Barrel's Umami Steak Seasoning, a heavy-hitting blend of mushrooms, peppers, and salt designed to make meat (and veggies) taste "more like themselves."

It’s built on a foundation of high-quality, single-origin spices that provide a crusty, savory sear every time.

It’s obviously great on a ribeye, but try it on roasted mushrooms or hearty stews too.

About the Producer - Why we love Burlap & Barrel

Nearly all supermarket spices have spent years traveling through a murky supply chain of brokers and wholesalers before they reach your kitchen.

Those spices are bulk-mixed from many global suppliers of the same commodity spice - meaning you’re getting an “average” quality level of a non-specific commodity spice.

And it’s often YEARS old before it gets to your kitchen - as a chef friend likes to say, they often taste like sawdust.

Burlap & Barrel’s founders Ethan (a chef) and Ari (an entrepreneur) saw the problem here and set out to offer something much better:

- They source direct: No warehouses or brokers, just direct relationships with small producers around the world. That means full transparency and single varietals of rare and incredibly flavorful spices.

- They’re expertly curated: Ethan and Ari are both serious spice experts who travel the world looking for the best producers & varietals that you simply cannot find in any other spice brand. Check out Ethan’s video with Epicurious <a href="https://www.youtube.com/watch?v=ZYKc7Zpr5OI&t=120s">here</a>, blind tasting various spices of different quality levels.

- They’re super fresh: All of their spices are harvested, dried, and shipped in the same season, which preserves the volatile oils that provide the actual flavor. This makes a massive difference in your cooking.

Once you try these spices, you will NOT want to go back to anything you’ll find in a supermarket…and you’ll start looking for excuses to cook! 👩🏻‍🍳

Grab a few for your pantry and you’ll always have an interesting and unique option ready to go for whatever you’re cooking.

We’re super proud to carry a deep range of Burlap & Barrel’s incredible spices - as the only place they are available outside of the USA - and we hope you like them as much as we do!

Umami Steak Seasoning - Burlap & Barrel

65g Jar

These rump steaks are cut from the eye of the rump. 

Cutting the rump eye makes a nicely shaped steak, cut to about 300g, easy to grill or pan sear, but is also great when cooked a variety of other ways like sous vide or braising.

While rump is generally leaner than ribeye, these rump steaks from O'connor's world class Australian farms still have a good amount of marbling and tremendous flavor.

Give them a try for an "everyday" steak recipe and you won't be disappointed.

About the producer:

Grass-fed beef develops its flavor and nutrient profile directly from the pasture on which the cattle are raised, and southern Australia has some of the most lush, nutrient-rich pastureland in the world.

It’s here in southern Victoria’s temperate climate with regular rainfall, super clean air, and abundant healthy soil that the Angus and Hereford breeds thrive, unlike the more arid regions in the middle and northern part of the country.

And it’s here that the <a href="https://www.oconnorbeef.com.au">O'connor</a> family have been producing exceptional beef for three generations.

Their best beef - the Premium 100% grass-fed range - is in short supply, with most of it going straight to Australia’s top butchers and steakhouses in Melbourne and Sydney.

That’s where we tasted it for the first time, and we quickly learned why the Aussies keep most of it for themselves - this is exceptional beef.

It pairs robust classic ‘Angus/Hereford’ flavor with a level of marbling that requires abundant healthy pasture and skilled farmers to produce without grain-feeding or antibiotics.

After a personal visit to one of their Gippsland farms and abattoir in April (see the pics!), we’re excited to bring some of their Premium cuts directly from the producer to you - no middlemen means great value.

To learn more about them & get some great beef-spiration, give them a follow on IG <a href="https://www.instagram.com/oconnorbeef">here</a>.

O'connor Rump Steak

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>.

First Light Wagyu Striploin (whole piece)